Cinnamon Rolls with Irish Cream Glaze

I really enjoyed this recipe, as well as the family. We had them for breakfast on Christmas morning with some wassail. The glaze called for liqueur which I don't use so I found a non alcoholic recipe for Irish cream online that during out delicious.

Directions:

In a medium sauce pan boil a medium russet potato, peeled and cut into chunks. Boil about 20 minutes or until tender. Drain the potato, reserving 1 cup of the liquid. Let the potato water cool to 105-115 F. Then mash the potato with 2 tablespoons unsalted butter until smooth. It should make 3/4-1 cup puree.


In a small bowl sprinkle 1 tablespoon active dry yeast and a pinch of sugar over 1/4 cup warm water. Stir to dissolve and let stand about 10 minutes.

In a large mixing bowl: combine pureed potato, warm potato water, yeast mixture, 1/2 cup granulated OR brown sugar, 2 tablespoons vegetable oil, 1 large egg at room temp, 1 teaspoon of salt and 2 cups of the flour. (Total flour: 5-51/2 cups) Beat hard to combine.


Add the remaining 3-31/2 cups of flour 1/2 a cup at a time until you have a shaggy dough that just clears the side of the bowl. Turn onto a lightly floured work surface and knead until springy, about 10 minutes. Dust with flour 1 tablespoon at a time to prevent sticking. The dough should be very satiny.

Place the dough in a greased deep container, turn to coat, cover with plastic wrap and let raise 1 to 1 1/2 hours (or until doubled). Gently deflate the dough and let raise a second time until doubled in bulk, 50 minutes to 1 hour.


Gently deflate the dough and divide into two half's. Roll each portion into a 10X14 inch rectangle at least 1/4 an inch thick. Cover each half with half the following filling: 4 tablespoons unsalted, melted butter, 1 1/4 cups (packed) light brown sugar, 1 1/2 tablespoons cinnamon, 1 cup dark raisins or dried currants plumped in hot water for ten minutes and drained, 1 cup (4 oz) walnuts or pecans.
I used currants, dried cherries, and walnuts.


Cut each roll about 1 to 1 1/2 inches thick and place on a greased 9x13 2 inches apart.


Raise for 20 minutes and bake in preheated oven at 350 for 30 minutes, or until golden brown.



Irish Cream Glaze: 1 1/2 cups powdered sugar with 4-5 tablespoons of the following recipe.

Non Alcoholic Irish Cream
1/2 cup heavy cream
7 oz. Sweetened condensed milk
1/2 tsp. Postum/Pero
1 tablespoon chocolate syrup
1/2 teaspoon vanilla
1/2 teaspoon almond extract

Blend on high 20-30 seconds. Store in refrigerator.

These rolls may be frozen in heavy duty plastic bags for up to 3 months.