Baking them in a cast-iron skillet gives them a nice crisp edge.
These cinnamon rolls can be made up to one day ahead and baked just before serving.
Prick an 8- to 10-oz.
Credit: Brie Passano
unpeeled potato all over with a fork.
Microwave for 5 to 7 minutes or until tender.
Mash the potato pulp and measure 2/3 cup mashed potato.
Beat with a mixer on low 30 seconds, scraping bowl constantly.
Beat on high 3 minutes.
Stir in as much of the remaining flour as you’re able to.
Knead the Dough
Turn dough out onto a lightly floured surface.
Shape dough into a ball.
Place in a lightly greased bowl; turn to grease surface of dough.
Cover and let rise in a warm place until double in size (45 to 60 minutes).
Mix the Filling
Punch dough down.
Turn out onto a lightly floured surface.
Cover and let rest 10 minutes.
Meanwhile, grease a 10- to 12-inch cast-iron skillet.
For filling, in a small bowl stir together apples, cinnamon, and remaining 1/2 cup brown sugar.
Shape the Cinnamon Rolls
Roll dough into a 15x10 inch rectangle.
Roll up rectangle, starting from the filled long side.
Pinch dough to seal seams.
Press ends of roll toward each other to form a 12-inch roll.
Cut into 2-inch slices.
Cover and let rise in a warm place until nearly double in size (30 minutes).
Bake the Cinnamon Rolls
Preheat oven to 375F.
Bake 25 minutes or until golden.
If needed to prevent overbrowning, cover loosely with foil the last 5 to 10 minutes.
Invert rolls onto a platter (spoon any caramel mixture remaining in pan onto rolls).
Or serve rolls directly from skillet.
If desired, drizzle with Cream Cheese Icing.
Gradually beat in powdered sugar until smooth.
Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
Cover loosely with oiled waxed paper, then with plastic wrap.
Chill 2 to 24 hours.
Before baking, let chilled rolls stand, covered, at room temperature 30 minutes.
Uncover and bake as directed.
2,000 calories a day is used for general nutrition advice.
