.................. Cooking with Barry & Meta: Cinnamon Rolls from refrigerated potato dough

For Barry’s birthday rolls, I used the same dough used to make Cheesy Onion Rolls. I made the dough the night before and then made the rolls early this A.M. The dough is soft and easy to shape; the rolls are soft and tender with a crisp bottom resulting from brown sugar-butter caramelization. He ate two!

Note Dough can be made, shaped and then baked in a matter of a few hours, or refrigerate it immediately after mixing and put in the refrigerator overnight to rise. and then shaped the next dayNote: Refrigerate the dough immediately after mixing, not after a rise. Allow the dough to warm up a little before shaping and baking.

It may sound odd but I swiped the top of each ready-to-bake roll with a small dollop or mayonnaise —this was a procedure used in the Cheesy Onion Rolls and it creates a soft top. Since mayo is essentially an egg and oil mixture, think of it as a fancy egg wash!

Cinnamon Rolls from refrigerated potato dough Makes 10 very large or 12 to 13 large

Yeast Dough:

1 cup very warm water (120 to 130° F)

2 tablespoons potato flakes (instant mashed potatoes)

1/4 cup granulated sugar

1 1/2 teaspoons salt

1 egg beaten

1/2 cup (1/2 stick) butter

1 tablespoons yeast (instant)

3 to 3 1/2 cups all-purpose flour

Dough instructions:

Stir together the water, potato flakes, sugar and salt.
Add egg and softened butter; mix.
Add yeast mixed with 1 1/2 cups flour; beat with mixer on high speed. Add remaining flour 1/2 cup at a time until a soft but kneadable dough is formed.
Knead well. (I headed for about 5 to 6 minutes.)
Place in a sealable plastic bag that has been drizzled inside with oil (or if planning to shape immediately, place dough in oiled bowl.
Place sealed bag in the refrigerator overnight . (or is planning to shape immediately, allow dough to double in bulk—about an hour in a warm place.) For refrigerator dough -- take bag of dough out of refrigerator for about 30 to 45 minutes prior to baking and then proceed with shaping.

Cinnamon Filling:

1/2 stick (1/4 cup) butter, softened

3/4 cup loosely packed brown sugar

1 tablespoon ground cinnamon

1/3 cup soft raisins (plump by adding a little water if dry; allow to set then drain and pat dry)

1/3 cup chopped pecans

About 3 tablespoons mayonnaise

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Butter cream or cream cheese icing

To shape and finish the rolls:

Punch down dough. Roll into a 16” x 12” rectangle.
Spread with softened butter; sprinkle evenly with brown sugar. Sprinkle with raisins and pecans.
Starting at one long side, roll up tightly, pinching seam to seal.
Cut thick slices (about 1 1/2") and place on parchment or silicon lined baking sheet about 2” apart.(To make 12 to 13 rolls (vs. 10) - stretch the log slightly before cutting.)
Press buns to flatten to about 3/4" thick.
Cover and let rise in warm place until doubled in size (about 1 hour).
Swipe a dollop of mayonnaise over the top of each bun (about 1/2 to 1 teaspoon) and tuck under any ends that might have come loose.
Bake at 350°F for 20 to 25 minutes or until lightly brown.
Cool on racks.
Glaze with butter cream of cream cheese icing when cool.

Recipe without photos . . .