CARAMEL CINNAMON ROLLS
2 packages (1/4 ounce each) active dry
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup butter, softened
1 cup sugar
1 cup mashed potatoes (prepared without
milk or butter)
1 teaspoon salt
1-1/2 cups whole wheat flour
7-1/4 cups all-purpose flour
1/4 cup butter, melted
1 cup packed brown sugar
3 tablespoons ground cinnamon
1/2 cup heavy whipping cream
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
1 cup miniature marshmallows
2 cups confectioners sugar
1 teaspoon vanilla extract
1 In a large mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, potatoes, eggs, salt and whole wheat flour; beat until smooth. Stir in enough allpurpose flour to form a soft dough.
2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
3 Punch dough down. Turn onto a floured surface; divide into thirds. Roll each portion into a 12-in. x 8-in. rectangle; spread with melted butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2
in. of edges.
4 Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 45 minutes.
5 Bake at 350° for 27-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack.
6 Meanwhile, for glaze, combine the cream, sugars and butter in a large saucepan. Bring to a boil; cook and stir for 2 minutes. Remove from heat; stir in marshmallows until melted. Beat in confectioners sugar and vanilla. Drizzle over rolls.