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State Fair Cinnamon Rolls Recipe

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This recipe for State Fair Cinnamon Rolls is from Nowell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¾ C Butter
2 tsp Salt
¾ C Sugar
1 C Mashed potatoes made from 2-3 baking potatoes
1 C Hot potato water
1 C Hot water
2 packages Active dry yeast
2 tsp Sugar (for yeast)
½ C Warm water
2 Eggs
7-9 C Flour

Filling:
½ C Butter
1 C Sugar
1 ½ Tbsp Cinnamon (Tone’s)

Frosting:
3 C Powdered sugar
6 Tbsp Butter – softened
1 tsp Vanilla
6 Tbsp Milk
Directions:
Directions:

Rolls:
Combine butter, salt, sugar, and 1 C hot water, mashed potatoes, and potato water into a bowl. Stir until butter is melted.

In separate bowl: combine yeast, warm water and sugar. Allow to activate (liquid should double in amount). Add yeast water to potato water mixtures and stir. Next, add flour to the water mixture, one cup at a time, stirring after each cup, until a soft dough forms. Dough should not stick to your hands.

Turn onto floured surface and start kneading (turn ¼ turn with each knead) until smooth, about 7 minutes. Place dough into a greased bowl, turning to grease all sides. Cover, and let rise until double, about 1 hour. Dough should be elastic.
At 350
Roll dough into a long rectangle (about 27 in long but about 1/8-1/4 inch thick – will increase in thickness). Spread softened butter over top. Combine cinnamon and sugar and sprinkle over top of dough. Roll up in long tube, cut into 24 pieces. Place rolls into 2 – 9X13 inch greased pans. Cover and let rise until double, about 30 minutes. Bake at 350° F until golden brown, about 25-30 minutes. Let cool 10 minutes before frosting.

Frosting:
Mix butter and milk, add vanilla and mix in powdered sugar. May need to vary amount of milk depending on desired thickness for frosting.

 

 

 

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