Potato Cinnamon Roll Dough

Adjust

Add butter, warm milk, sugar, mashed potatoes, egg, and salt to a mixing bowl. Dissolve yeast in warm water, then add to milk mixture with about half of the flour. Beat until smooth and well blended.

From the remaining flour, heavily dust a work surface, then add the rest to the dough about 1/2 a cup at a time until a dough forms (dough will be sticky and a bit shaggy). Flour your hands and transfer the dough to your well-floured work surface and knead for only a minute or two. Continue flouring your hands whenever they begin to stick to the dough. Finish kneading just when the surface of the dough becomes dry and easier to handle, although the rest will still be somewhat sticky. Place dough in a lightly greased bowl, cover with plastic wrap, and allow to double in size (about an hour).

Preheat oven to 350 F and lightly grease a baking sheet, or a 10-inch round pan.

Roll dough into a large rectangle about a 1/2-inch thick. Add butter and cinnamon-sugar. Tightly roll the dough and pinch the seam to seal it. Use a serrated knife to cut it into 8 rolls. Place the rolls onto the pan and bake for 20-30 minutes until golden and cooked through. Note that depending on how you roll and cut the dough, you may not be able to fit all the rolls into a round pan. If you have extra, just grease a square of foil and bake it next to the others. The internal temp should be about 190 F.