Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly.
Beat on high speed for 3 minutes.
Using a wooden spoon, stir in as much of the remaining flour as you could.
Credit: Karla Conrad
Turn out dough onto a lightly floured surface.
Shape dough into a ball.
Place in a lightly greased bowl; turn once to grease surface of dough.
Cover; let rise in a warm place until double in size (45 to 60 minutes).
Turn out dough onto a lightly floured surface.
Cover and let rest for 10 minutes.
Meanwhile, lightly grease a 13x9x2-inch baking pan;** set aside.
For filling, in a small bowl stir together brown sugar and cinnamon; set aside.
Roll dough into an 18x12-inch rectangle.
Spread the 1/4 cup butter over dough rectangle.
Sprinkle filling over butter-spread dough rectangle, leaving 1 inch unfilled along one of the long sides.
Roll up filled rectangle into a spiral, starting from the long side with the filling.
Pinch dough to seal seams.
Cut dough spiral into 12 equal pieces.
Arrange pieces, cut sides down, in the prepared baking pan.
Let rise until nearly double in size (about 30 minutes).
Remove pan of rolls from oven; uncover and set aside.
Preheat oven to 375F.
Bake for 25 to 30 minutes or until golden brown and done in center.
Cool in pan on a wire rack for 10 minutes.
Using a small metal spatula, loosen rolls from pan.
Lift pan off rolls.
Drizzle or spread rolls with Icing.
In a small bowl stir together powdered sugar, vanilla, and enough milk to reach drizzling consistency.
Gradually beat in powdered sugar until smooth.
Beat in milk, 1 teaspoon at a time, to reach spreading consistency.
In a small saucepan heat butter over low heat until melted.
Continue heating until butter turns a delicate light brown, stirring occasionally.
In a large mixing bowl combine powdered sugar, 2 tablespoons of the milk, and the vanilla.
Add the browned butter.
Beat with an electric mixer on low speed until combined.
Microwave on 100% power (high) for 5 to 7 minutes or until tender.
Halve potato and scoop pulp out of skin into a small bowl; discard skin.
Mash the potato pulp with a potato masher or an electric mixer on low speed.
Measure 1 cup of mashed potatoes.
Cover loosely with oiled waxed paper, then with plastic wrap.
Chill for at least 2 hours or up to 24 hours.
Before baking, let chilled rolls stand, covered, for 30 minutes at room temperature.
Uncover and bake as directed.
Reduce oven temperature to 350F and bake about 30 minutes or until golden brown.
Cinnamon Roll Coffee Cakes:
Prepare Potato Cinnamon Rolls as directed through Step 4.
Slice the dough spiral in half lengthwise.
Line two baking sheets with parchment paper.
Let rise as directed in Step 5.
Preheat oven to 350F.
Bake about 30 minutes or until golden brown, covering edges with foil if necessary to prevent overbrowning.
Caramel-Pecan Rolls:
Prepare as directed through Step 3.
Stir in 3/4 cup chopped pecans.
Spread mixture in prepared pan.
Continue as with Step 4, placing rolls on top of mixture in pan.
Omit the icing.Per roll: 520 cal., 23 g total fat (12 g sat.
A, 3% vit.
Per roll: 416 cal., 11 g total fat (96 g sat.
A, 6% vit.
2,000 calories a day is used for general nutrition advice.
