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1
Scald milk, add butter, sugar, and mashed potatoes.
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2
Cool to lukewarm.
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3
Mix yeast and warm water in bowl of stand mixer.
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4
Let stand 10 minutes.
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5
Add milk, butter, sugar, and mashed potato mixture to yeast and water.
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6
Stir.
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7
Stir in eggs and vanilla.
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8
Sift together the flour, baking powder, salt, and add to other ingredients and mix.
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9
Add 1/2 cup more flour if needed.
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10
Dough should be soft and sticky.
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11
Put in greased bowl and turn to coat.
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12
Let rise for 1 1/2 hours.
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13
Turn out onto floured board and pat to 1/4 inch thickness.
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14
You should have a rectangle about 16x22 inches.
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15
In medium bowl, mix together brown sugar and 2 1/2 Tblsp.
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16
cinnamon.
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17
Spread 1/3 cup softened butter on dough.
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18
Sprinkle with 1 Tblsp.
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19
flour.
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20
Sprinkle with brown sugar, cinnamon mixture.
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21
You will not need all of it.
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22
Sprinkle with raisins and finely chopped nuts.
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23
Sprinkle with another tablespoon of flour.
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24
Beginning with the long side, with floured hands, roll into a long, tight cylinder.
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25
This dough is very soft and may be a little hard to roll.
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26
Using a piece of fishing line or sewing thread, slide under the rolled dough and cross at the top and pull gently to cut dough into 1 1/2 inch slices.
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27
Place cut pieces in a lightly greased 9x13 inch baking pan.
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28
The pan will hold 12 cinnamon rolls.
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29
You will need a second pan for the remaining 6 rolls.
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30
You can sprinkle some of the remaining brown sugar-cinnamon mixture over the rolls if you want.
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31
Put pans in cold oven and turn heat to 350 degrees.
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32
Bake for 25-30 minutes or until rolls are golden brown.
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33
While the cinnamon rolls are baking, mix together 1/2 cup butter, 1 1/2 cups powdered sugar, 1/4 cup cream cheese, 1/2 teaspoons vanilla, zest from one lemon, juice from 1/2 lemon, and 1 teaspoons half and half in the mixing bowl of a stand mixer.
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34
Mix until smooth and creamy.
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35
When cinnamon rolls are done, wait about 5 minutes and then frost generously.
