Mom’s BEST Cinnamon Rolls

YEAST MIXTURE: Dissolve yeast and sugar in warm water. Stir and set aside.

MILK MIXTURE: Scald milk on the stove or in the microwave. Add salt, sugar, and butter. Whisk until dissolved. Let cool.

Beat egg and place in a stand mixer with the dough hook attachment. Add yeast mixture, milk mixture, and mashed potatoes. Gradually add flour. It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well. Knead 5-10 minutes. 

Empty the sticky dough into a greased bowl. Cover with a towel and let rest for 1 hour.

Empty rested dough onto a floured surface. Sprinkle top with flour and pat dough flat. Using a floured rolling pin, roll dough into a rectangle, making sure to lift dough periodically to make sure it is not adhering to the countertop; dust with flour as necessary. Roll dough 1/2-inch thick.

Smear the butter over the dough. Leave 1-inch of one edge along the long side uncovered. Sprinkle brown sugar and cinnamon over the butter. Pat with hands to adhere.

Roll dough from the covered edge to the uncovered edge. Roll tightly, but not pulling/stretching the dough.

Use floss to cut rolls about 2-inches thick. Place cinnamon rolls on a greased baking sheet, about an inch apart. Pat the tops slightly to make sure everything is even and flat. Cover with a towel and let rise for 1 hour. 

Bake risen rolls at 350 degrees Fahrenheit for 15-20 minutes or until browned on top and dough is fully baked, checking where the rings of cinnamon-sugar are. Let cool.

Beat the cream cheese and butter together until smooth and light/whipped. Add powdered sugar and vanilla all at once. Blend until combined and smooth. Spread over cinnamon rolls. Enjoy!