Old Fashioned Cinnamon Rolls
8-10 cups flour
1 cup non-fat powdered milk
1 cup instant mashed potato flakes
1 cup sugar
2 tsp salt
2 medium eggs
1/2 cup butter or margarine, melted
3 1/2 cups warm water
2 Tbsp instant yeast
Cinnamon/Sugar Mixture
1/2 cup brown sugar
1/2 cup white sugar
1 to 2 Tbsp cinnamon (to taste)
Pulse in blender until mixed thoroughly.
Combine 2 3/4 cups flour, powdered milk, potato flakes, sugar and salt in mixer bowl.
Mix on speed 5 for 10 seconds.
Add eggs, butter or margarine, and water and mix 10 more seconds on speed 5.
Add the yeast and continue mixing on speed 5.
Gradually add remaining flour until dough clears the sides of the bowl.
Stop adding flour and press the Auto Knead button.
Empty dough onto the oiled counter and let rest for five minutes.
Divide dough into two pieces.
Roll the first piece into a rectangle 18” x 15” x 3/8” -1/2”
Brush dough with 2 tablespoons softened butter and sprinkle with 1/2 cinnamon/sugar mixture.
From the longer edge, roll the dough and pinch to seal the edge.
Cut 1 1/4 “ slices. Place on greased or parchment covered pan. Repeat with the second portion of dough.
Allow to rise 30-45 minutes in a warm area.
Bake at 350 degrees Fahrenheit for 15-20 minutes.
Allow to cool for 5 minutes before frosting.
Makes 30-36 cinnamon rolls.
Frosting
2 cups powdered sugar
3 Tbsp butter or margarine, softened
1/2 tsp vanilla or almond flavoring
3 to 4 Tbsp milk or cream
Mix with French Whisks on speed 3 for 30 seconds.
Adjust liquid or sugar to get desired consistency.
