Title: Cinnamon Rolls
Categories: None
Yield: 1 Servings

-----------------------------------DOUGH-----------------------------------
1 pk Yeast
1/2 c Lukewarm water
2/3 c Shortening
1/2 c Granulated sugar
1 ts Salt
1 c Mashed potatoes
1 c Scalded milk
2 Eggs; well beaten
6 c Bread flour; (up to 7)

----------------------------------FILLING----------------------------------
3/4 c Softened butter
1 1/2 c Light brown sugar
3 tb Cinnamon
3/4 c Raisins; soaked in rum, if
-desired

----------------------------------FROSTING----------------------------------
1 pk (8 oz.) cream cheese
1/2 c Butter; softened
1 pk (16 oz.) powdered sugar
1 ts Vanilla

These are the *BEST* cinnamon rolls I have had. My hubby jokingly says they
are so good they would make you slap your Mama. I found this recipe in "The
Columbian" (Vancouver, WA) it is from Susan Streissguth. These are really
easy to make, and they taste SOOOO good!!!!!

Dissolve yeast in water. Add shortening, sugar, salt and mashed potatoes to
scalded milk. When cool, add yeast. Mix thoroughly add eggs. Stir in enough
flour to make a stiff dough. Put in refrigerator several hours or
overnight. When ready to make rolls punch dough down and let it sit for 10
minutes. Turn dough out onto a lightly floured surface and roll out into a
12-by-8-inch rectangle. Spread 3/4 cup butter onto dough. Combine cinnamon
and light brown sugar and sprinkle on the buttered dough. Sprinkle with
well drained raisins if desired. Roll dough jelly roll fashion, starting at
long side. Pinch seams to seal. Cut roll into 1 and a 1/2 inch slices and
place cut side down in greased 9-by-13 inch pan. Using fork, gently lift
center of rolls to form peak. Cover and let rise in a warm place, about 40
minutes. Bake at 350 degrees for about 30 minutes or until lightly borwned.
For frosting, combing ingredients, mixing well. Spread over warm cinnamon
rolls.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Shelly Clark
on Dec 12, 1997