Happy Birthday to my first born! He turns 12 today! WHERE DOES THE TIME GO??
Seriously. It feels like he was just a brand new baby in my arms and I was a scared new mom.
Having him was one of the hardest things I’ve had to do. I was still in high school when I got pregnant. I was only 17 years old and pretty freaked out. But I did it. And he is a sweet, loving, funny, caring, kind person. Just a beautiful boy inside and out.
We’ve been through some major big speed bumps together. I look back at that early part of my life and realize how tough I was/am.
I had to hurry and grow up to be a mom. I had to finish high school through correspondence courses but did graduated with my class. I was kicked off the pom and cheer squad when the news was out about the pregnancy. Lost a lot of “friends” along the way. Married his dad and then went through a divorce at 19 years old. I guess you could say, I chose the hard path. But Justin was always there with me. My little rock.
Kind of crazy how one choice that we might think is minor, can change the course of our life forever. Having gone through those experiences has made me the person I am today. Justin was worth it. Our choices shape us into the kind of person we become and I’m so grateful for the good choices I’ve made.
Justin is such an example to me. He’s a friend to everyone. He would give his last penny away if someone was in need of it. His laugh is contagious. He has such a tender heart and I’m so happy to I get to be his mom!
So in honor of Justin’s Birthday, I’m sharing these awesome cinnamon rolls with you! I don’t make cinnamon rolls as often as I should. In fact, this is my first cinnamon roll recipe on my blog! Good thing too, because these ones are absolutely delicious!
Do you remember the Make Ahead Potato Crescent Roll recipe I shared with you a week and a half ago?? These cinnamon rolls are made with the same recipe! They’re really easy to make and you can use your leftover mashed potatoes to make them. The dough can be made ahead of time and stuck in the fridge for 6 hours or up to 2 days. And guess what? NO KNEADING!! They come out so soft and moist. The frosting is amazing!
Happy Birthday my big pre-teen boy! I hope your day is perfect!
Potato Cinnamon Rolls
- 1 cup milk scalded
- 1 cup hot mashed potatoes can use reconstituted potato flakes
- 2/3 cup butter
- 1/2 cup sugar
- 2 tsp. salt
- 1/2 cup lukewarm water
- 1 1/4-oz envelope yeast or 2-1/4 tsp. yeast
- 2 eggs beaten and brought to room temperature
- 6 cups all-purpose flour
- softened butter for spreading
- brown sugar
- Frosting Ingredients:
- 8- oz light cream cheese
- 1/2 cup butter
- 1 tsp. vanilla
- 3 cups powdered sugar
- 1 Tbsp. milk
- Scald milk: heat milk in a heavy bottomed pan, stirring constantly, until just starting to bubble around the edges. Pull off heat.
- Pour scalded milk into large bowl (that has a lid that will fit tightly) and add in potatoes, butter, sugar and salt. Stir until all ingredients are melted and dissolved. Set aside to cool to room temperature. Crack the eggs into a separate small bowl and beat with a fork. Set aside to warm to room temperature.
- Stir yeast into lukewarm water, dissolve. Add yeast and eggs to potato mixture in large bowl. Mix well. Be sure to not add anything that's too hot or too cold or you'll hurt the yeast! Add 2 cups of the flour, mix well. Cover and set aside to rest for an hour.
- After 1 hour, add the remaining 4 cups of flour and mix well. DON'T KNEAD. Dough will be sticky. Cover with tight fitting lid and put into refrigerator. It can be refrigerated for 6 hours or up to 2 days. Refrigerated dough will be easier to roll out and requires less flour.
- When ready to roll, divide dough in half. Roll into a large circle, about 1/4" thick and spread with softened butter, cinnamon and brown sugar. Roll into one long log roll. Pinch ends to keep closed. Slice into 1 to 1-1/2 inch portions and place (with some room between each roll) in 9x13" pan. Repeat with other half of dough. Should make about two 9x13" pans total. Cover and raise for two hours or until size doubles.
- Uncover and bake at 350º for 17-20 minutes or until golden brown.
- While baking, make frosting. Combine cream cheese, butter, vanilla, powdered sugar and milk in a small bowl. Beat until smooth. Spread on warm cinnamon rolls. Enjoy!