(From the Phillippines) Manila "Overnight" Cinnamon Rolls

[Baking tip for overnight rolls: yeast rolls won’t rise in the fridge, so let them raise prior to refrigerating.]

Manila “overnight” Cinnamon Rolls12 rolls

Dough:

1 potato peeled and cut into 1-inch chunks
1½ tsp. salt
4½ c. flour
1 c. sugar
1T. Yeast

¼ c. oil
1 large egg

Spread:

½ cup soft butter
2 tablespoon cinnamon

1 c. Sugar [brown or white]

Frosting:
2 c. powdered sugar
3 T  whole milk
1 tsp vanilla

1.      Peel and cook potato with ½ tsp. salt and cover with at least 1 inch of water.  [You’ll need 1 1/4 cups of potato water for recipe.]  While it is cooking, combine flour, remaining 1 tsp. salt, sugar and yeast in a bowl. 

2.      Drain the potato, save 1¼ cups of the potato-cooking liquid, mash potato and add to measure cup of water.  Add ¼ cup of oil, when not super-hot, and add egg.

3.      Pour into flour bowl and knead till smooth and elastic…add flour if you need to. [Mine was to point of all being off the sides of the bowl and in a ball and I didn’t add flour.] Grease the bowl and let the dough rise till double.

4.      Grease a 9 x 13 pan and roll out dough to about 12 x 18 inches. Spread ½ cup butter over the dough. [I used olive oil, due to lack of butter here] but it turned out good.  Combine 1 cup sugar and 2T cinnamon [I used brown].  Spread evenly over the dough and roll them up.  Cut into 12 pieces and place in pan.  Make sure to seal ends of roll.

5.      Cover and let rise till double in size.  At this point you can refrigerate for morning or bake.

6.      Bake 350 degrees for about 30 – 40 min.  [I baked those 30 min, but you know your oven.]

7.      While warm, swirl frosting on each roll with back of a spoon.

8.      Enjoy!