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     I'm making cinnamon rolls with this recipe right now! I'm so excited to bite into one when they are finished baking! 

     I love potato bread and it has always been a favorite with my family as well.  It is always so moist and fluffy.  I had never attempted to make it before this week.  But, when I was looking through some old recipe books, I came across this recipe for Potato Rolls and I decided to make a few adaptations and give it a try.  The original recipe called for butter, but I substituted coconut oil.  When I mashed the potatoes, I used a little almond milk in them instead of regular milk.  I wasn't sure if the mashed potatoes had to have milk or anything in them, but I put some in just to make sure that they were smooth and well mashed. 
     The result was perfect!  The rolls are so tall, light, fluffy and moist!  My husband and I ate them warm from the oven with butter and honey. 

      You may remember that a while ago I was able to get a bunch of potatoes and can them.  That made it super easy to make my mashed potatoes for this recipe this time around! 

    I used the Bosch to mix my dough.  It is still super hot here in Phoenix, so I waited until evening to make these so my house wouldn't get to hot during the daytime.  The Bosch helps to speed up the process of bread making so that I wasn't up all night finishing these. 
​    I was able to put 24 rolls in my extra long Pyrex baking pan. Then, there was a little dough left over, so I turned that dough into about 8 cinnamon rolls! 

     This recipe is very simple to make and I am sure this is going to become my new go to roll recipe! I hope you will give them a try and you will see why! 

Fluffy and Delicious Potato Rolls

     The recipe calls for 8 cups of flour.  I have found that flour amounts in bread can vary up to 2 cups!  Today I only used 6-1/2 cups and the dough was perfect!  So, the lesson is, don't add the flour all at once.  Put in about half and start mixing it in and then add more as needed a cup or two at a time. 

    Sometimes you just crave pancakes, right?  I know that I do!  I decided to make them a little healthier by adding some oats to this recipe, as well as some cinnamon because to me, oatmeal and cinnamon go hand in hand. 

     This is a super easy recipe and I was very happy with the result.  Of course, it is a little heavier than a regular pancake, but not too heavy.  Because I soaked the oats at the beginning, they blend in very well and these pancakes ended up being a little reminiscent of a muffin flavor.        

     I know if I threw raisins into this recipe, my husband would think he was eating an oatmeal cookie. 
​     I hope you enjoy them as much as I did!  They really filled my craving! 

     Cinnamon butter would be great on these things! If you don't want to make homemade butter, you can use store bought.   YUM! 
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     I recently have seen ads for Cracker Barrel restaurant advertising their Cinnamon Roll Pie.  That sounded intriguing to me, so I got on line and checked out just what this thing is.  Surprisingly, it turns out that their pie is actually cinnamon rolls baked in a pie crust.  Interesting and probably good but it sounds very starchy to me.  The idea got my wheels turning though and I thought, "What if the Cinnamon Rolls were the crust of the pie?" 
     Well, obviously, I didn't want to go to all of the trouble of baking a batch of cinnamon rolls just to mash them into a pie crust.  I went to the store and bought some canned cinnamon rolls and smooshed them into the bottom of my pie dish. It took 2 tubes of them to cover the bottom and the sides.  Sometimes you have to cut the cinnamon rolls in half to fit them around the sides of the dish. 

     I prebaked my cinnamon roll crust by placing another pie dish in the center and adding weight.  You a can get pie weights, or use beans or something.  I didn't want my cinnamon rolls to rise up and get puffy.  They did puff a bit, but that was okay, they still had the crust shape with room to add a filling.  I baked it at 400 degrees for 20 minutes. 
     When the crust was out of the oven, I filled it with some of my home canned pie filling, just one jar. 

     Then, I topped the pie filling with a cinnamon streusel topping!  

      Next, I popped the pie back into the 400 degree oven for another 15 minutes until the streusel was brown and toasty.   

       But, there was one thing missing!  You can't have cinnamon rolls without the ooey, gooey frosting!  So, I used the frosting from the cinnamon roll tubes to drizzle on top of the pie! 

     Finally, we ate it for dessert after a great chicken dinner with roasted vegetables!  This seems like such an All American Meal to me and the pie was the perfect ending.  Everyone pronounced the pie a success!  I think it will be a terrific breakfast pie as well! It is kind of like a breakfast apple streusel or coffee cake.  it would be perfect on Christmas morning.  

     Let me know if you give this pie a try!  I hope you love it! 
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    I have been binge watching the Spring Baking Championship on Discovery+ lately.  I want to try to bake every challenge!  It is a real problem!  One of the challenges that they do almost every season is to take a dessert or recipe that is normally more fall or wintery and make it into a Springtime dessert!  
    One of my most favorite breakfasts is French Toast!  I love to put loads of butter on it and then powdered sugar that becomes soaked in the butter and eat it with that yummy caramelized eggy bread that has been so soaked in egg batter that it is like a custard on the inside.  I like to put cinnmon in the egg batter, which gives it those warm tones that you associate with Fall or Winter. So, when I thought about something that I would like to "Springify,"  I decided to try it with French Toast!  

      Citrus is a classic flavor to add a little Spring to a recipe.  When you think about it, that is weird because oranges and lemons are usually ready to harvest in December and January.  But, their bright flavor isn't heavy at all and they lend themselves to the lighter desserts, or in this case, breakfasts of Spring. So, I went with adding orange and a bit of vanilla to my recipe.  I added the orange zest to the egg batter and then I created an orange sauce that replaces the powdered sugar of regular French Toast.  It even replaces the maple syrup, if that is what you like on yours.  The vanilla flavor with the orange is reminiscent of an orange and vanilla ice cream bar.  It was totally delicious! I hope you love it, I think you will.    

You may also enjoy:

• Monte Cristo Sandwiches with Turkey and Provolone
• Pumpkin-Gingerbread French Toast with Lemon Sauce

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