This is a variation on my regular cinnamon bun recipe.
*Start by saving leftover potatoes, cooking one small potato, and/or save the water potatoes are cooked in.Ingredients for buns
2 cups warm milk (or warm, not hot, potato water)
2 Tbsp yeast
1/2 cup sugar
6-7 cups flour
1 cup mashed potato
3/4 cup butter, softened
2 eggs, beaten
1/4 cup molasses
1 Tbsp cinnamon
2 tsp ginger
1 tsp cloves
1 tsp salt
Ingredients for filling
2 cups brown sugar
4 tsp cinnamon
1/2 cup butter, melted
Ingredients for icing
3/4 cup butter, softened
2 Tbsp heavy cream
2 cups powdered sugar
2 tsp cinnamon
2 tsp vanilla
Instructions
Combine milk (or potato water), yeast, and sugar, allow to proof. About 10 minutes.
Add remaining ingredients, mix with dough hook for 6 to 10 minutes, until dough comes together to form a ball. Add more flour as needed, 1/2 cup at a time. The dough shouldn't be sticky when it's done.
Allow to rise in a warm spot for 60 to 90 minutes, until it has doubled in size.
I roll out half of the dough at once. Brush the dough with melted butter and cover with half of the brown sugar/cinnamon mixture. Roll dough along the long side. Cut with a sharp knife, at 1 1/2" intervals. Place 12 pieces into greased 9x13 pan.
Place pans in a warm spot to rise. This may be as quick as 30 minutes. They will rise a lot more as they're baked.
Preheat the oven to 325 degrees, bake for 25 to 30 minutes.
When buns are mostly cool, top with icing.
Notes:
These buns freeze well.
I use homemade brown sugar, combining 1 cup white sugar with 1 Tbsp molasses.
