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1
Dough:.
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2
Cook potato in small saucepan of boiling water until very tender, about 15 minutes.
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3
Drain potato.
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4
Transfer to processor and puree until smooth.
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5
Add milk, butter, sugar and salt to processor and blend well.
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6
Mix in egg.
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7
Add yeast and warm water and process to blend.
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8
Mix in enough flour, 1 cup at a time, to form soft dough.
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9
Transfer dough to floured surface.
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10
Knead until smooth and elastic, about 6 minutes.
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11
Butter large bowl.
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12
Form dough into ball; add to bowl and turn to coat with butter.
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13
Cover bowl with plastic wrap, then towl.
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14
Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
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15
Filling:.
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16
Butter two 13x9x2-inch baking pans.
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17
Mix first 2 ingredients in small bowl.
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18
Punch down dough.
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19
Roll dough out onto floured surface to 18x12-inch rectangle.
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20
Sprinkle cinnamon mixture over dough, leaving 1-inch border on all sides.
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21
Sprinkle nuts, raisins, and brown sugar evenly over dough.
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22
Drizzle with melted butter.
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23
Starting at 1 long side, roll up tightly jelly roll style.
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24
Cut roll crosswise into 18 slices.
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25
Arrange 9 dough slices, cut side down, in each prepared pan, spacing evenly.
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26
Cover pans with plastic wrap, then kitchen towl.
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27
Let buns rise in warm draft-free area until puffed and almost doubled, about 45 minutes.
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28
Preheat oven to 375F Bake buns uncovered until golden brown, about 25 minutes.
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29
Cool on rack 5 minutes before serving.
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30
(Can be prepared 2 weeks ahead.
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31
Cool cinnamon buns completely.
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32
Wrap tightly in foil and freeze.
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33
Thaw; rewarm, still wrapped, in 350F oven about 10 minutes.
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34
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