Potato Cinnamon Rolls


2/3 C Sugar
2/3 C Shortening/Butter
1 C Mashed Potatoes (1 C Hot Water and Flakes to consistency)
2 1/2 tsp Salt
2 Eggs
2 pig Active Dry Yeast
1 1/3 C Warm Water
6 – 6 1/2 C Flower

In a large bowl, cream sugar and shortening. In a small bowl combine potatoes, salt,
and eggs, add to creamed mixture. Dissolve yeast in 2/3 C warm water. Add yeast to
creamed mixture. Beat in 2 C flower, add rest of the warm water. Add enough flower
to form a soft dough. Shape into a ball * Do not kneed. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a warm place until double the
size (1 – 1 1/2 Hr). Punch dough down, roll out into 1/2 inch thick, spread 1/3 C
softened butter on it, sprinkle 1/2 – 1 C of sugar on butter, and cinnamon covering
the sugar. Roll up the dough, Cut roll in 1/2 and make 12 slices out of each half.


1 C Butter
1 1/3 C Brown Sugar
1/2 C Corn Syrup

In a sauce pan, combine all ingredients, add nuts if you like. Warm to a smooth
consistency, pour 1/2 in 9X11 pan, 1/2 in another 9X11 pan. Put rolls in pans and
let rise again 45 mins to 1 hour. Bake at 375 for 20-25 mins. Once finished baking,
quickly flip the rolls upside down into another pan to allow topping to be absorbed.