-
1
In a saucepan, cover potatoes with water and bring to a boil Boil for 25 minutes or until tender.
-
2
Drain and return to saucepan; add all but 1/2 teaspoons of the sugar into potatoes and mash.
-
3
Let cool completely.
-
4
Meanwhile, in a large bowl, dissolve remaining sugar in water.
-
5
Srinkle with yeast and let stand for about 20 minutes or until frothy.
-
6
Whisk in butter and cooled potato mixture, salt and eggs.
-
7
Stir 2 3/4 cups fo the flour to form sticky dough.
-
8
Turn out onto floured surface and knead in remaining flour for about 5 minutes or until smooth.
-
9
Place in greased bowl, cover and let rise for about 1 hour, or until doubled in bulk.
-
10
Punch down dough.
-
11
METHOD FOR CINNAMON SUGAR FILLING:.
-
12
In a small bowl, combine sugar and cinnamon; set aside.
-
13
Roll dough on floured surface to 14x20 inches.
-
14
Spread dough with butter and sprinkle with sugar filling.
-
15
Starting at long side, roll tightly and pinch seam to close.
-
16
Using serrated knife, cut into 12 pieces and place in parchment lined13x9-inch pan, Cover and let rise for 30 minutes, or until doubled.
-
17
Bake in 375F oven for about 30 minutes or until golden.
-
18
Let cool slightly.
-
19
METHOD FOR CREAM CHEESE ICING:.
-
20
In a bowl, using electric hand mixer, beat cream cheese, and butter together until smooth.
-
21
Beat in icing sugar and whipping cream until creamy.
-
22
Spread over cinnamon buns before serving.
-
23
TIP: You can omit the cream cheese icing and simply whisk together icing sugar and 1/4 cup whipping cream until smooth and drizzle over cinnamon buns,.
