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Watch as Better Homes and Gardens shows you this breakfast recipe: potato cinnamon rolls! This cinnamon rolls recipe is perfect for a weekend brunch or a special occasion, but you could always freeze them to heat up for a delicious, easy breakfast before work! Potatoes can make baked goods extra tender without changing the flavor. Cook a 10-ounce Russet potato (after you’ve pricked it) for 5 to 7 minutes in a microwave. Scoop the pulp into a small bowl, mashing it on low speed until it has no lumps. Next, mix 1 1/2 cups of flour, 1 package of active dry yeast in a large mixing bowl, but set it aside. After heating 1 cup of milk in a medium sauce pan, add 1 cup of the potato, 1/3 cup of butter, 1/3 cup of granulated sugar, and 1 teaspoon of salt. Stir this until the butter almost melts to between 120 and 130 degrees. Pour the milk mixture into the flour and yeast, add 2 eggs, and beat on low for 30 seconds as you scrape the bowl’s sides constantly. Increase the speed for 3 more minutes, adding flour until the dough is about 3 cups. Lightly flour a work surface and knead the dough for 3 to 5 minutes. Lightly grease a large bowl, placing the dough inside until the whole surface is greased. Cover the bowl with a damp cloth, letting it rise in a warm place for about an hour. Punch the dough down, cover it in plastic wrap, and let it rest for 10 minutes. For the cinnamon roll filling, mix 1/2 cup of packed brown sugar, 1 tablespoon of cinnamon, and pour this mixture over the dough after you’ve covered the dough with 1/4 cup of softened butter. Roll the dough up, slicing 12 equal pieces. Let it rise again for 30 minutes, then back the homemade cinnamon rolls at 350 degrees for 25 minutes. Frost them lightly with an icing recipe for cinnamon rolls: 1 1/2 cups of powdered sugar, 1/2 teaspoon of vanilla, and a little milk. These homemade cinnamon rolls are an easy dessert recipe that you can make in advance, but they are amazing fresh. Who knew potatoes could be your secret sweets ingredient?
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