3/4 cup sugar
3/4 cup hot mashed potato
1-1/2 cups warm water (110°-115°F)
2 packages active dry yeast (1/4 oz each)
1/2 cup butter, softened
2 eggs
2 tsp salt
6-1/2 cups flour
Filling:
(I usually double it, but that makes it really gooey)
1-1/3 cups packed brown sugar
1/2 tsp ground cinnamon
3 tbsp cream
2 tbsp butter, softened
Frosting:
8 oz cream cheese, softened
8 oz butter, softened
3 tsp vanilla
confectioners sugar
In a large bowl, mix sugar and mashed potato. Add water and yeast and mix thoroughly. Cover and let rise in a warm place for an hour (you will notice a very strong yeast smell and it will be very bubbly).
While that's rising, mix all the filling ingredients and set them aside. Grease two 9" square pans. After an hour, stir down the bubbles and add in the butter eggs and salt. Slowly add the flour. Turn out onto a floured surface and knead about 6-8 min until smooth and elastic.
Cut dough in half and set one half aside. Either roll with a rolling pin or push with your fingers to make the dough into a 12" x 12" square that is fairly uniform in thickness. Spread half the filling over the square to within 1" of the edges, then roll it up like a jelly roll into a log.
Cut the log into 9 even slices. Place the slices into a greased, 9" square cake pan on their sides so the spiral of filling shows on the top (I'm assuming most of you know this, but I gave the recipe to someone once and she wasn't bright enough to figure it out, so now I elaborate. LOL).
Repeat for the other half of the dough. Cover and let rise in a warm place for an hour until doubled.
Bake at 350°F for 35-40 min or until golden. Let cool a bit then slather with cream cheese frosting.
Frosting: beat the vanilla, cream cheese and butter together. Add powdered sugar about a cup at a time until the mixture is light and fluffy, but has some body to it. In other words, not like decorating icing, but not runny. Somewhere in between. I know, think whipped
butter.
Theresa
(5/26/00)
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