Super Cinnamon Rolls

I am making cinnamon rolls for the Thanksgiving holiday since the boys are both going to be home. (Yay!!) I make a huge batch and use some and freeze the rest for later.

Dough:

1 1/2 cups milk scalded

1 cup cold water

1/3 cup mashed potato flakes

1/2 cup of sugar

8 tbsp butter

1 package yeast

2 teaspoons salt

6 cups of all purpose flour

Microwave the milk for 4 or 5 minutes until very hot. In the meantime add the water, potato flakes, sugar, butter, and salt to the bowl of a stand mixer and attach dough hook. Add hot milk to mixer bowl and stir until the butter is melted. Add yeast and stir. Gradually add the flour until a soft dough forms. Scrape the dough into a well greased container that is big enough for it to double in bulk and refrigerate for 8 hours or over night.

Remaining ingredients:

4 apples peeled and chopped fine

1 1/2 cups toasted pecans chopped fine

1 stick of butter melted

Brown Sugar

Ground Cinnamon

Can of cream cheese frosting (optional)

Roll the dough into a large rectangle on a well floured counter. It should be approximately 1/4″ thick. Spread the melted butter over the dough. Sprinkle with brown sugar–I use a lot, probably 1/3 to 1/2 lb. Sprinkle liberally with cinnamon–the entire surface should be covered and you should not be able to see any dough or brown sugar. Top evenly with apples and pecans. Roll up the dough starting at the long edge. Cut the log into 3/4″ slices and place in greased pans. Allow them to rise until double in bulk. (I proof them in my oven at 175 degrees.) Bake at 400 degrees until they are golden brown and firm.

I top them with store bought cream cheese frosting. I melt it in the microwave for 1 minute to make it easy to spoon over the rolls.

These freeze exceptionally well and taste just baked if you microwave them a bit.