Zesty Orange and Almond Cinnamon Rolls
- 12 rolls
- 45 min
Stir the yeast into warm water in a large mixing bowl and let stand a few minutes to dissolve. Add the potato water that has cooled to 100° to 110°F, mashed potato, sugar, salt, butter and egg. Beat well with electric mixer. Add 2 cups of flour and beat 2 minutes. Add enough of the remaining flour to make a soft dough. Turn out onto a lightly floured surface and knead about 8 to 10 minutes, until the dough is smooth and elastic. Place dough in a large greased bowl, cover and let rise about 45 minutes, or until dough has doubled in bulk.
Punch dough down. On a lightly floured surface, roll dough into a 14×8-inch rectangle. Spread dough with softened butter. Combine sugar and cinnamon and sprinkle over butter. Roll up from long sides like a jelly roll. Cut into 12 equal pieces. Arrange rolls, cut sides up, in two greased 9-inch round pans or one 13 x 9-inch pan.
Cover pan loosely with greased plastic wrap and let rise until doubled in bulk, approximately 30 to 40 minutes.
Bake at 350°F for 30 to 40 minutes or until evenly browned. Remove from oven and cool on wire racks.
To make Orange Icing: Combine powdered sugar, orange peel, vanilla and enough orange juice to make icing of drizzling consistency. Drizzle over cooled rolls.
To make Almond Icing: Combine powdered sugar, almond extract and enough milk to make icing of drizzling consistency. Drizzle over orange iced rolls.