INGREDIENTS
1/2 cup mashed potatoes
3 Tbsp powdered milk
2 Tbsp active dry yeast
1/2 cup sugar
2 tsp salt
1 1/2 cups water divided
1/2 cup canola oil
One egg
3 cups all-purpose flour
3 cups bread flour
Filling
4 Tbsp softened butter
3/4 cup brown sugar
1 1/2 Tbsp cinnamon
Frosting
1/2 cup butter
1 cup brown sugar
1/4 tsp salt
1/4 cup milk or whipping cream
1 tsp vanilla
2 1/2 cups powdered sugar
INSTRUCTIONS
Add yeast to 1/2 cup warm water. Stir and let sit for 10 minutes until it bubbles and activates.
Combine 1 cup all-purpose flour, powdered milk, sugar, and salt in a bowl. Add yeast mixture, oil, egg, and remaining water. Mix to combine. Add in mashed potatoes. Add in the remaining flour, one cup at a time.
Knead the dough until smooth, either by hand or with a dough hook. It will be tacky but not sticky.
Grease a large bowl and place the dough in it; flip the dough to grease both sides. Cover with plastic wrap or cloth and rise until doubled in size, about 1 hour.
After doubling, punch down and roll the dough on a floured surface into a rectangle.
Mix the filling ingredients in a bowl until it is spreadable. Warm it in the microwave for 20-30 seconds to soften. Spread the cinnamon mixture over the dough.
Starting at the wide end, roll the dough up tightly. Pinch the seam to seal the dough. Using a serrated knife, a piece of thread, or dental floss, cut each dough roll into 1-inch pieces.
Place on a greased baking sheet, cover, and allow to rise in a warm, draft-free place until doubled about 30 minutes.
Bake at 350 degrees F until lightly browned, 15-17 minutes.
Remove from oven and allow to cool. While the rolls are baking, make frosting.
Melt butter in a pan over low heat. Add brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool, and add powdered sugar; mix until smooth.
Spread over rolls once they are cooled, and frost with caramel frosting.
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