Total Time
2hrs 20mins
Prep 20 mins
Cook 2 hrs

This is a very soft cousin to the cinnamon roll, flavored with cream cheese as the main filling

Ingredients Nutrition

Directions

  1. Dissolve yeast in 1/4 cup warm water and set aside.
  2. Drain potatoes saving 1 cup water.
  3. Allow to cool a bit. Mash warm potatoe adding the butter, salt, canned milk, nutmeg, sugar, eggs, and vanilla.
  4. Stir in the yeast misture and then the flour.
  5. 1 cup at a time until a nice soft dough.
  6. Knead for 3-5 minutes using dough hook.
  7. on heavy duty mixer.
  8. Cover, let rise until doubled. Punch down.
  9. Roll out to 18" x 24".
  10. Spread the prepared filling evenly over dough.
  11. Roll gently sealing edges w/ a bit of water.
  12. Cut slices 1- 1 1/2 wide using dental floss.
  13. Place 1/2 apart on greased cookie sheet.
  14. Cover and allow to double in size.
  15. Bake @ 350 degrees for 20-25 minutes.
  16. FILLING: Blend softened butter and cream.
  17. cheese together with other ingredients.
  18. ICING: Stir together the sugar, s. cream and.
  19. vanilla. You want the icing to drip slowly.
  20. off the end of a spoon or fork and may need.
  21. to add a bit more sour cream in order to.
  22. acheive the proper consistency. A hint.
  23. of almond extract is also good added to.
  24. the icing.

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