The smell of freshly baked cinnamon rolls is pure heaven! Cinnamon rolls do take a bit of time to make, but don't let that stop you from making them. It is the waiting that takes time, but are so worth the wait! :)
In a large mixing bowl, place the warm water, sugar, oil, mashed potatoes, egg, salt, and yeast. Mix well for 2 minutes on low speed.
Add the milk powder and all-purpose flour; beat for 2 minutes more. Add the bread flour and mix well; transfer the dough to a lightly floured surface (or use the dough hook attachment on your mixture) and knead for 10 minutes.
Grease a large, deep mixing bowl with shortening. Form the dough into a smooth ball and place into bowl, turning the dough over so that both sides are greased. Cover with a piece of plastic wrap; loosely. Let dough rise in a warm place until doubled.
After dough has risen, punch dough down very thoroughly to break up any air bubbles.
Form the dough again into a smooth ball, and place dough back in the regreased bowl, turning it over so both sides are greased. Cover and let rise again until double.
Punch dough down again and divide dough in half. Take half of the dough and transfer to a lightly floured surface. (Keep other half covered in the bowl)
Roll out the dough to an 18x12-inch rectangle.
Spread half of the soften butter on the rolled out dough.
In a small bowl, mix the brown sugar and cinnamon. Sprinkle half this mixture over the butter on the dough; covering the entire rectangle of the dough.
Tightly roll the dough up from the (18 inch)long side. If the roll stretches out to long, pat the ends together to retain its size.
Using a piece of plain unflavored and unwaxed dental floss, cut the log into 1½ or 2 inch rolls. Slide the floss under the roll and bring up both ends and criss-cross to cut the roll. (You can also use a serrated knife). Grease 2 large cake pans. I use a 11x15x2.
Place slices cut side up, approx. 1-1/2 inches apart, in a greased pan that is 2 inches deep. Cover with a clean towel and let the rolls rise in a warm place until doubled.
Repeat procedure with second half of dough.
Preheat oven to 325 degrees.
Bake the rolls, 1 pan at a time for 25-30 minutes.
Gently remove the rolls from pan and cool on wire racks. Cool rolls about 5 minutes and then glaze. Note: To prevent a sticky mess on your work area, slide a few pieces of wax paper under your wire racks before glazing.
Glaze: In a small bowl, stir in 2 cups confectioners’ sugar, ½ teaspoon vanilla, and 4 Tablespoons water. Stir until smooth.
Drizzle glaze over cinnamon rolls, or
dip the top part of the cinnamon roll into the bowl of glaze. Place back on rack and let the glaze set. Repeat this same amount glaze for the second pan of rolls.