Try this new cinnamon bun recipe-the potatoes make the dough amazingly moist and tender!
1 cup potatoes, mashed
1 cup water, reserved from boiling the potatoes
3/4 cup butter
3/4 cup sugar
2 teaspoons salt
1 cup hot water
2 tablespoons active dry yeast
1/2 cup warm water
8 1/2 cups all-purpose flour, or more if needed, divided
1/2 cup butter, softened
1 cup sugar
1 1/2 teaspoons cinnamon
1/2 cup walnuts, chopped
1 cup powdered sugar
6 tablespoons butter, softened
1/2 cup cream cheese
1 teaspoon vanilla extract
5 tablespoons milk, or more, as needed
Combine potatoes, potato water, butter, sugar, salt, and hot water in large mixing bowl. Stir until butter melts; set aside and let cool.
In bowl of an electric mixer fitted with the dough hook attachment, combine yeast and warm water. Let rest for 5 minutes. Add eggs, 2 cups flour, and potato mixture to the yeast mixture. At medium speed, beat until well-mixed. Continue adding flour, 1 cup at a time, until a smooth, elastic dough forms, about 10 minutes.
Transfer dough to a greased bowl, turning to coat. Cover with plastic wrap.
Let rise in a warm, draft-free area for about 1 hour or until double in size. Punch dough down; divide into two portions.
On a lightly floured surface, roll one portion of dough and form a 12x18-inch rectangle. Spread with ¼ cup butter or margarine. Sprinkle half of the sugar, cinnamon, and walnuts on top. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in a greased 13x9-inch pan. Repeat with remaining dough; cover. Let rise for 30 to 45 minutes or until nearly double in size.
Meanwhile, preheat oven to 350?F.
Bake rolls for 25 to 30 minutes or until golden brown. Remove rolls from oven and let cool for 15 minutes.
Make the frosting: Combine all ingredients. Drizzle over rolls.
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