Giant Cinnamon Rolls

Ingredients

• 2 packages (7ml each) quick-rise yeast • 1/2 cup warm water • 2 teaspoons honey • 1-1/2 cups warm 2% milk • 1/2 cup sugar • 1/2 cup butter, softened • 1/2 cup mashed potatoes • 3 large eggs, room temperature, lightly beaten • 2 teaspoons salt • 8 cups all-purpose flour FILLING: • 1 cup packed brown sugar • 2 tablespoons ground cinnamon • 1 ½ teaspoons all-purpose flour • Dash of salt • 1/2 cup butter, softened VANILLA ICING: • 3 cups confectioners’ sugar • 1/4 cup 2% milk • 1 teaspoon vanilla bean paste or vanilla extract • Dash of salt

Directions

In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine milk, sugar, butter, potatoes, eggs, salt, yeast mixture and 4 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a greased large bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. For filling, combine brown sugar, cinnamon, flour and salt. Punch down dough. Turn onto a lightly floured surface; roll into a 24x12-in. rectangle. Spread butter to within 1/2 an inch of edges; sprinkle with brown sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Place in 2 greased baking pans (6 slices per pan), cut side down. Cover with kitchen towels; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 180°C. Bake until lightly browned, 25 to 30 minutes, covering loosely with foil during the last 10 minutes of baking. Cool in pan for 30 minutes. In a small bowl, mix icing ingredients and drizzle over rolls. Source: www.tasteofhome.com.