Dough
- 2 cups very warm water
- 1/4 cup potato flakes (instant mashed potatoes)
- 2 Tablespoons yeast (instant, fast rising)
- 1/2 cup sugar
- 1 Tablespoon salt
- 2 eggs beaten
- 1/2 cup butter (or margarine)
- 6 1/2 cups flour
Cinnamon Sauce
- 1 1/2 cups brown sugar
- 3 Tablespoons cinnamon
- 1 cup butter (or margarine) melted
Icing
- 1/4 cup butter
- 1/4 cup cream cheese
- 1 1/2 cups icing sugar
- 1 tablespoon milk
- 1/2 teaspoon white vanilla extract
Method
- Stir together the water, potato flakes and sugar.
- Add eggs, softened butter, and yeast mixed with 3 cups flour.
- Beat with mixer on high speed.
- Stir in remaining flour, 1/2 cup at a time until a kneadable dough is obtained.
- Knead well.
- Allow to rise until doubled in bulk (about 1 1/2 hours), before forming cinna-melts.
- Prepare cinnamon sauce by mixing the ingredients together. Set aside.
- Grease mini pie plates or over sized muffin pans.
- Roll out dough (1/2 at a time) to about 1/2" thick.
- Using a pizza cutter, cut 1/2" wide strips. Then slice these strips into chunks about 3/4" long.
- Drop 6 chunks into the bottom of each 'cup'. Spoon over about 1 tablespoon of cinnamon sauce over the dough. Top with another 7 chunks of dough. Drizzle over 1 1/2 tablespoons cinnamon sauce. Repeat for each cinna-melt cup. Cover and allow to rise in warm spot for 30-60 minutes.
- Bake at 350°F for 15-20 minutes...until golden.
- For icing, combine cream cheese and butter until smooth. Add powdered sugar, milk and vanilla. Beat until smooth. Spoon icing over warm cinnamelts. Double the icing recipe if you like more than a drizzle!
- Serve warm. (Or wrap well, freeze to enjoy later.)
- Yields 16 large cinnamelts.
