Cinnamon Rolls with Caramel Icing

I love cinnamon rolls and so does my family. I found this recipe on The Pioneer Women and had to give it a try. The caramel icing was the thing that really intrigued me and it was fantastic! I couldn't believe how tender the rolls were. 2 Days later, they are still nice and tender. This recipe is my new favorite cinnamon roll recipe.

This recipe makes a lot of rolls. If you lack self control, find a friend to share with. Even better, find a few friends to share with.

Linked on Sweets for a Saturday #4.

2 teaspoons Plus 2/3 Cup Sugar, Divided
1 cup warm water
2 tablespoons yeast*
4 eggs
2/3 cup butter or margarine, melted
1 teaspoon salt
1 cup mashed potatoes
6 cups bread flour
1 cup brown sugar
2 tablespoons cinnamon
6 tablespoons butter or margarine, melted
1/2 cup butter or margarine
1 cup brown sugar
1/4 teaspoons salt
1/4 cup milk
1 teaspoon vanilla
2 - 2 1/2 cups powdered sugar

For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.

Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)

While the dough is rising, make the filling. In a small dish mix together 1 cup brown sugar and cinnamon. Once the dough is finished rising, roll out dough in a rectangular shape to about 1/4 inch thick. Spread with 6 tablespoons melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

To make the caramel frosting, melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar.

Spread a thin layer on the rolls once they have cooled off.

*You can use instant yeast and add it in with the flour instead of proofing it in the warm water with sugar. It cuts the rise time down quite a bit.