Amish Potato Cinnamon Roll

Dissolve yeast in warm water. Let rest until bubbly.

Melt butter over low heat. Turn off heat and add sour cream, salt, mashed potatoes, sugar. Stir together, then pour into the bowl of a stand mixer. With dough hook attachment, on low speed, mix. Add egg and 2 cups of flour. When mixture is fairly smooth, slowly add the remaining flour, about 2 to 2½ cups until dough pulls away from sides of bowl and mixture is soft, but not tacky. 

Turn dough onto floured counter and knead for a few minutes. Put into a bowl and cover with a cloth. Let rise in a warm place until dough has doubled in size, approximately 1 hour. Punch down the dough, remove from bowl onto floured counter. 

Roll dough into a 12x18" rectangle, brush with melted butter. Cover with 1 cup brown sugar, then sprinkle cinnamon liberally over the sugar. Roll into a tight jelly roll shape. 

Slice roll into 12 pieces and place into a buttered (removed space between one and buttered) 12x9" ovenproof pan or divide between two 9". Let rise for about ½ hour. 

Bake at 345°F (325°F convection) for about 25-30 minutes uncovered until lightly browned. 

Cool slightly, then cover with Boiled Maple Frosting (recipe follows). 

For the frosting: In a medium saucepan cook sugar, butter and salt over medium heat until mixture begins to bubble, stirring constantly.  Boil gently for one minute, then remove from heat and cool for about 15 minutes.

In bowl of a stand mixer with a whisk attachment, beat the slightly warm mixture with the confectioners’ sugar and maple extract until creamy.  (If frosting becomes too thick, warm gently on stove or in microwave until it reaches spreadable consistency.) Frost rolls immediately. Note: this frosting will set up after it is made, so do not make it ahead of time.