Hawaiian Cinnamon Rolls (Amy)

 Chris’ Hawaiian Cinnamon Rolls

Prep Time: 30 mins

Cook Time: 30 mins

Additional Time: 1 hr 45 mins

Total Time: 2 hrs 45 mins

Makes: 24 rolls (2 ½ - 9x13 pans)

Ingredients:

Rolls:

 DOUGH START

o 1 cup mashed potatoes*

o 1 cup reserved potato water**

o ¾ cup butter

o ¾ cup sugar

o 2 teaspoons salt

o 1 cup hot water

 YEAST MIXTURE

o 2 envelopes Fleischmann's® Active

Dry Yeast

o ½ cup warm water (100 to 110

degrees F)

Filling:

 1 cup butter softened melted

 1 ½ cup sugar

 4 teaspoons cinnamon

 Combine cinnamon and sugar

Icing:

 2 eggs

 8 ½ cups all-purpose flour

 6 cups powdered sugar

 12 tablespoons softened butter

 3-4 teaspoons coconut extract

 5 tablespoons milk, or more as needed

Directions

1. Make DOUGH START: Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing

bowl. Stir until butter melts; set aside and let cool.

2. 3. Make YEAST MIXTURE: Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes.

Add eggs, 2 cups flour and yeast mixture to dough start. Beat until well mixed. Continue adding flour, 1

cup at a time until soft dough forms.

4. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric

mixer using dough hook. Dough shouldn’t be too sticky to the touch. Place in a greased bowl, turning to

coat. Cover.

5. Let rise in a warm, draft free area about 1 hour or until doubled in size. Punch dough down and divide in

half.

6. Roll half of the dough on a lightly floured surface until it is approximately ¼” thick and about a 15 x 24 inch

rectangle. Drizzle half of the butter and make sure to get right up to the edges. Then evenly sprinkle half of

the cinnamon sugar over the butter and spread evenly. Roll up tightly lengthwise. Cut into 1” slices (dental

floss is perfect for cutting the slices!). Place in greased 13 x 9-inch pan. Repeat with remaining dough.

Cover.

7. 8. 9. Let rise 30 to 45 minutes until nearly doubled.

Bake in preheated 350 degrees F oven for 25 to 30 minutes. Remove when the tops are a light golden brown.

Cool for 15 minutes. Combine icing ingredients and drizzle over rolls while they’re still warm.

10. ENJOY and let us know how they turned out!

Recipe Tips: *Two medium potatoes yield about 1 cup of mashed potatoes. **Instant potatoes CAN be used.

Use 3/4 C water, bring to a boil and remove from heat, add ¾ C instant potatoes. If you use instant potatoes,

make sure to add an additional 1C hot water (since there’s no reserved cup of potato water).