This is my grandma’s cinnamon roll recipe. The mashed potatoes in the dough makes them extra tender.

Ingredients

For the Dough

• 2 packages dry active yeast
• 1/2 c. warm water
• 1/2 tsp. granulated sugar
• 2 c. milk, scalded
• 1/2 c. salted butter, softened
• 1 c. granulated sugar
• 2 tsp. fine salt
• 1/4 tsp. ground ginger
• 1 c. mashed potatoes, warmed
• 4 extra large eggs, room temperature, lightly whisked
• 8-10 c. all-purpose flour, fluffed to break up clumps

For the Filling

• 1/2 c. salted butter, softened
• 2/3 c. granulated sugar
• 1/4 c. ground cinnamon

For the Glaze

• 1/2 c. salted butter, softened
• 1 tsp. vanilla extract
• 1 lb. powdered sugar, sifted
• Milk as needed to achieve desired consistency, room temperature

Yields 2 Dozen Cinnamon Rolls

For the Dough

In a bowl, combine the yeast, warm water, and the 1/2 tsp. granulated sugar. Give a stir to combine, then set aside.

In a large bowl, place the scalded milk, butter, granulated sugar, salt, ground ginger, and the mashed potatoes. Stir to combine, allowing the butter to begin to melt down. Allow to cool slightly, then add the yeast mixture and the eggs. Stir to combine.

Add enough flour to make a soft dough. Knead to smooth out the dough, then cover with a clean dish towel and allow to rise in a warm place for 1 hour. Punch down the dough, then turn onto a lightly floured surface.

Cut the dough in half, setting aside one half. With a flour,-dusted rolling pin, roll the dough into a rectangle. Smear the dough with the butter, covering the whole surface. Next, sprinkle with the granulated sugar and cinnamon to coat the whole surface of the dough.

Starting with the long edge, roll the dough into a log, pinching and tucking the dough tightly. Cut the dough in half, then cut each half into six rolls to get twelve rolls in total.

Place rolls onto a shortening-greased baking sheet and cover with a clean dish towel and let rise for 1 hour. Repeat process with second half of the dough.

Preheat the oven to 350 degrees Fahrenheit. Remove the dish towels from each batch and bake the rolls for 20 minutes until the rolls are golden brown.

For the Glaze

Beat the butter until light and fluffy. Slowly add the powdered sugar, scraping the bowl as needed. Add vanilla and enough milk to reach desired consistency. Use less milk for a thicker glaze and more for a thinner glaze. Frost the rolls while they are still warm.