Cinnamon Pinwheels

Ingredients

• 2 packages active dry or cake yeast
• ⅔ cup warm water (110° F to 115° F)
• 2 cups milk, scalded and cooled to luke warm
• 1⅓ cup sugar
• 2 eggs, well beaten
• ½ cup butter or shortening, softened
• 2 teaspoons salt
• 1½ cups prepared Instant Mashed Idaho Potatoes, cold
• 6-8 cups sifted flour
• 6 tablespoons melted butter
• ½ cup raisins
• ½ chopped nuts
• ½ cup brown sugar mixed with 2-4 tablespoons water
• cinnamon

Directions

1. Dissolve yeast in warm water. Blend in milk, sugar, eggs, butter, salt, and potatoes. Add enough flour to make a soft dough; knead well. Place in greased bowl. Cover and let rise until doubled in bulk. Roll out dough in a rectangle about ¼ inch thick. Spread with melted butter and sprinkle with cinnamon, brown sugar, raisins and/or chopped nuts. Roll up dough lengthwise and cut into ¾ inch slices. Place on greased cookie sheet. Cover and let rise until doubled in bulk. Bake in preheated 400° F oven for 20-30 minutes.
2. Ice with powdered sugar mixture while still warm.
3. Note: Using dental floss instead of a knife to cut rolled dough will prevent flattening of roll.