PEI Potato Cinnamon Rolls

Servings: 24

• 4 cups flour
• ½ cup shortening
• ½ cup mashed PEI Russet Potatoes
• 5 tsp baking powder
• 1 tsp salt
• 2 ½ cups milk

Filling

• ½ cup soft ADL or COWS butter
• 1 cup brown sugar
• 2 tbsp cinnamon

Glaze

• 1 ½ cups icing sugar
• 2 tbsp heavy cream
• ¼ tsp vanilla
• 2 tbsp melted butter

Directions

1. Mix all of the dry ingredients gently, followed by mashed potatoes, shortening and milk until blended, then roll out onto a floured surface until dough is 1/2” thick.
2. Spread 1/2 cup of soft butter and sprinkle with the mixture of brown sugar and cinnamon.
3. Roll up into a log and cut into equal pieces
4. Place on a greased or parchment paper-lined cookie sheet.
5. Bake at 350º for 20 minutes or until lightly browned
6. Drizzle glaze over warm rolls.

Chef's note: If using leftover mashed potatoes, make sure they don't contain any savoury ingredients that'll affect the flavor of your cinnamon rolls – the simpler the mashed potatoes, the better! Make sure your mashed potatoes are room temperature or warmer (but not hot).

Credit: Canada'sFoodIsland.ca