This is a family recipe that been passed down from my mother. She loved to make desserts for her friends and family and was famous for her Angel Cinnamon Rolls. I remember waking up on Christmas mornings with the smell of fresh cinnamon rolls baking in the oven. She would always be asked to bring them to big dinners, church parties, and family get togethers. Everyone would always ask her how does she make them so fluffy and what her secret was. She would respond by saying, ” The secret is a good Idaho Russet potatoes that makes it so fluffy!”.
353 per serving
- 1 cup sugar
- 2 cup mashed potatoes
- cup shortening
- 2 tablespoons sugar
- 1 teaspoons salt
- cup flour
- 2 cup scalded milk
- 2 eggs
- 2 yeast cakes (or dry yeast)
- 2 teaspoons vanilla extract
- cup warm water
- 2 cup brown sugar
- 3 tablespoons cinnamon
- 1 cup softened butter
Beat the eggs, sugar, potatoes, scalded milk, and shortening
Then add the yeast that has been dissolved with 2 Tbsp of sugar in 1/2 cup warm water
Then add salt, flour, vanilla, and mix like bread (kneading until fully mixed ).
Let rise once and punch down. Let it rise a second time and roll out in rectangle shape (use the baking sheet pan as a guide).
Mix together the filling. Brown sugar, cinnamon, and butter. It will be stick so you can crumble it over the dough and spreading it evenly over entire dough. Use your fingers or back of a cold spoon helping to spread around.
Next start to roll up the dough with the longer side of the dough. Pinching the edges closed. Score the dough so that you cut into 2" rolls. Cut the dough using floss. Slide under the dough cross over the ends and pull cutting the dough. (don't worry the mint taste will not transfer into your dough).
Place on pan that is lined with parchment paper. (or you can use cooking spray to coat the pan). Cover the rolls with a bread towel or plastic loosely so there is enough room for the dough to rise. Rise until they are doubled in size.
Bake at 350 degrees for 20-25 min. Let cool. and glaze with frosting! Enjoy!