Subj : BH&G 2574
To   : All
From : Dave Drum
Date : Sat May 01 2021 12:27:02

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Potato Cinnamon Rolls - Part 2
 Categories: Desserts, Snacks, Potatoes
      Yield: 12 Servings

           DIRECTIONS CONTINUE

  CREAM CHEESE ICING: In a medium mixing bowl beat cream
  cheese, butter, and vanilla with an electric mixer on
  medium speed until combined. Gradually beat in powdered
  sugar until smooth. Beat in milk, 1 teaspoon at a time, to
  reach spreading consistency.

  BROWNED BUTTER DRIZZLE: In a small saucepan heat butter
  over low heat until melted. Continue heating until butter
  turns a delicate light brown, stirring occasionally.
  Remove from heat. In a large mixing bowl combine powdered
  sugar, 2 tablespoons of the milk, and the vanilla. Add the
  browned butter. Beat with an electric mixer on low speed
  until combined. Beat on medium to high speed, adding
  additional milk, 1 teaspoon at a time, to reach spreading
  consistency.

  * TIP: For the mashed potato, prick a 10-ounce unpeeled
  potato all over with a fork. Microwave on 100% power
  (high) for 5 to 7 minutes or until tender. Halve potato
  and scoop pulp out of skin into a small bowl; discard
  skin. Mash the potato pulp with a potato masher or an
  electric mixer on low speed. Measure 1 cup of mashed
  potatoes.

  MAKE-AHEAD TIP: Prepare Potato Cinnamon Rolls as directed
  through Step 5, except do not let rise after shaping.
  Cover loosely with oiled waxed paper, then with plastic
  wrap. Chill for at least 2 hours or up to 24 hours. Before
  baking, let chilled rolls stand, covered, for 30 minutes
  at room temperature. Uncover and bake as directed.

  ** TIP: To use a 3-quart rectangular baking dish instead
  of a baking pan, lightly grease the dish. Reduce oven
  temperature to 350+|F/175+|C and bake about 30 minutes or
  until golden brown.

  CINNAMON ROLL COFFEE CAKES: Prepare Potato Cinnamon Rolls
  as directed through Step 4. Slice the dough spiral in half
  lengthwise. Line two baking sheets with parchment paper.
  In center of each prepared baking sheet coil one dough
  half, cut sides up, to form a snail shape; tuck end under.
  Let rise as directed in Step 5.

  Set oven @ 350+|F/175+|C . Bake about 30 minutes or
  until golden brown, covering edges with foil if necessary
  to prevent overbrowning.

  CARAMEL-PECAN ROLLS: Prepare Potato Cinnamon Rolls as
  directed through Step 3. In a small saucepan combine 2/3
  cup packed brown sugar, 1/4 cup butter, and 2 tablespoons
  light-color corn syrup. Cook and stir over medium heat
  until combined. Spread mixture in the prepared baking pan.
  Sprinkle 2/3 cup toasted chopped pecans over butter
  mixture; set aside. Continue as directed in Steps 4
  through 6, placing rolls on top of pecan-sprinkled mixture
  in pan. After baking, immediately invert rolls onto a
  serving platter. Omit the Icing.

  RAISIN-NUT ROLLS: Prepare Potato Cinnamon Rolls as
  directed, except stir 1/2 cup golden raisins and/or 1/2
  cup chopped pecans, toasted, into the filling.

  POTATO CINNAMON ROLLS WITH DRIED APPLES AND RAISINS:
  Prepare Potato Cinnamon Rolls as directed, except omit
  brown sugar and cinnamon. For filling, in a small bowl
  stir together 1/3 cup granulated sugar, 1/3 cup chopped
  dried apples, 1/4 cup raisins, 2 teaspoons apple pie
  spice, and 1 teaspoon finely shredded orange peel
  (optional).

  POTATO CINNAMON ROLLS w/CRANBERRIES & PISTACHIOS: Prepare
  Potato Cinnamon Rolls as directed, except omit cinnamon
  and reduce brown sugar to 1/3 cup. For filling, in a small
  bowl stir together the 1/3 cup brown sugar, 1/3 cup dried
  cranberries, and 1/4 cup chopped pistachio nuts.

  Better Homes & Gardens | January 2015

  MM Format by Dave Drum - 14 January 2015

  Uncle Dirty Dave's Archives

MMMMM

.... Flying Economy is one of the most expensive ways to feel poor.

--- BBBS/Li6 v4.10 Toy-5
 * Origin: Prism bbs (1:261/38)

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