Servings: 4 to 8

2½ tsp active dry yeast 2½ tsp active dry yeast
1/4 cup sugar, plus 2 tsp sugar divided ¼ cup sugar, plus 2 tsp sugar divided
1/3 cup warm water ⅓ cup warm water
2 eggs 2 eggs
2/3 cup milk, warmed ⅔ cup milk, warmed
6 T butter, melted, plus 1 T butter divided 6 T butter, melted, plus 1 T butter divided
1 cup mashed potatoes 1 cup mashed potatoes
4 cups bread flour 4 cups bread flour
Cinnamon Sugar & Raisins Cinnamon Sugar & Raisins

Mix dough and knead.
Set on counter for first rise until doubled
Flatten and shape into large rectangle using a rolling pin. Sprinkle generously with cinnamon sugar. Roll up. Slice into rolls.
Lay slices in buttered baking dish. Cover dish with plastic wrap and place in fridge overnight .
Remove dish from fridge in the morning and let sit on counter while oven preheats to 375°.
If dough hasn’t doubled, let it sit on counter for up to 1 hour longer before baking
Bake for about 25 to 30 mins
Glaze with confectionery sugar when done. Serve warm.

Sub Almond milk and vegan butter for dairy free  Sub Almond milk and vegan butter for dairy free