1 ½ c. lukewarm milk
1 ½ T. Yeast
Dissolve yeast in warm milk and let mixture set for 5 minutes or until bubbly.
2/3 c. granulated sugar
1 ½ t. salt
2/3 c. softened butter
2 eggs, beaten
1 c. mashed potatoes (left over or instant is fine)
7-7 ½ c. bread flour (add as directed below)
Mix above ingredients, then add 4 cups flour, mixing until a soft, sticky dough forms. Gradually add additional flour, one cup at a time, mixing until dough becomes stiffer and no longer sticks to bowl. Turn on to a floured board and knead for 10 minutes, adding a little flour as needed to keep dough from sticking to hands and board. When dough is soft and elastic, put it into a greased bowl, then cover and let rise for about an hour, or until double in bulk. Punch dough down, then roll out on a floured surface to about a 9” by 15” square. Spread with softened butter, then sprinkle on ½ c. brown sugar mixed with 2 t. cinnamon. Roll up starting with widest side, then stick the final edge to the roll by using a bit of water to “glue” it to the roll.
Preheat oven to 375 degrees.
Prepare gooey topping by combining:
1 lb bag of dark brown sugar
1/2 pt. heavy cream
Prepare a 9x13 pan (or a jelly roll pan if you prefer the rolls to be further apart) by spraying it with nonstick spray. Pour in the brown sugar/cream mixture and spread evenly across the pan.
Slice the cinnamon roll log by using either a sharp knife or a length of thread, then lay the slices evening in the prepared pan on top of the brown sugar mixture. Cover with a damp towel and let raise in a warm place until double.
Bake at 375 for 25-30 minutes. When done, turn the pan over onto a sheet pan or tray, so the rolls are upside down and the gooey part is on top. Delicious!
*If you prefer a roll with icing, forgo the gooey topping part, and bake the rolls on a greased sheet as directed above, then top with icing after they are mostly cool.