Ingredients (Cinnamon Rolls)
3/4 cup sugar
3/4 cup butter or shortening (I used butter)
3 cups scalded milk* instructions below
1 cup potato flakes
1 Tablespoon salt
1 Tablespoon SAF Instant Yeast or 2 Tablespoons Fleishmann's yeast (I used SAF)
7 cup flour
*1/3 cup additional butter, softened
1 cup brown sugar cinnamon chocolate chips, raisins, or nuts (optional)
Vanilla Bean Frosting Ingredients
2 Tablespoons unsalted butter, softened
1/4 cup heavy cream or half and half
1/2 teaspoon vanilla bean paste (or just use vanilla extract)
1 1/4 cups confectioner's sugar
Heat a medium sauce pan over medium heat and add the milk. Cook until the edges begin to foam and froth, but do not allow it to boil. There will be a little layer of the milk "skin" on top. Remove from heat and add the sugar, shortening or butter, potato flakes and salt. Stir thoroughly and allow to cool to lukewarm. Add the yeast, stir and then add the eggs, stirring until they are mixed in.
Place the flour in a large bowl. Pour the milk mixture in and stir until the dough has come together, but is still soft. Sometimes I only use like 6- 6 1/2 cups of flour. This is not like bread dough. It is slightly sticky dough.
Cover the bowl with a towel or saran wrap. Let dough rise for one hour. Push down and divide dough into 2 parts.
Roll out one portion at a time to 1/2" thick and butter the surface of the dough with a few pats of butter. Sprinkle with brown sugar and cinnamon and optional toppings. Roll up starting with the long side; pinch seam to seal.
Using string or floss, cut into 1 inch sections. Place about 1 inch apart on lightly greased cookie sheet and cover with a towel. Let rise for 1-2 hours more or until doubled in size.
Bake at 350 degrees F until golden brown, 14-20 min. Beat together the butter and powdered sugar. Add the cream and vanilla; beat until smooth. Frost cinnamon rolls.