Ingredients
2 packages (1/4 ounce each) quick-rise yeast1/2 cup warm water (110° to 115°)2 teaspoons honey1-1/2 cups warm 2% milk (110° to 115°)1/2 cup sugar1/2 cup butter, softened1/2 cup mashed potatoes3 large eggs, room temperature, lightly beaten2 teaspoons salt7-1/2 to 8 cups all-purpose flourFILLING:1 cup packed brown sugar2 tablespoons ground cinnamon1-1/2 teaspoons all-purpose flourDash salt1/2 cup butter, softenedVANILLA ICING:3 cups confectioners’ sugar1/4 cup 2% milk1 teaspoon vanilla bean paste or vanilla extractDash salt
Preparation
In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 in. of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased 13x9-in. baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes.
Preheat oven to 350°. Bake until lightly browned, 25-30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan 30 minutes. In a small bowl, mix icing ingredients; drizzle over rolls.
