Mint Chocolate Chip Cinnamon Rolls

• FOR THE ROLLS:
• 1 cup Mashed Boiled Potatoes
• 1 cup Reserved Potato Water (the Water You Boiled The Potatoes In)
• 3/4 cups Butter
• 3/4 cups Sugar
• 2 teaspoons Salt
• 1 cup Hot Water
• 2 packages Active Dry Yeast, 0.25 Ounce Packages
• 1/2 cups Warm Water
• 2 whole Eggs
• 9 cups Flour
• FOR THE FILLING:
• 1/2 cups Softened Butter
• 1 cup Sugar
• 1-1/2 teaspoon Cinnamon
• 1 package Mint Chocolate Chips 10 Oz Package
• FOR THE ICING:
• 6 Tablespoons Butter, Softened
• 3 cups Powdered Sugar
• 1 teaspoon Vanilla
• 6 Tablespoons Peppermint Flavored Coffee Creamer Or Milk

1. Combine potatoes, reserved water, butter, sugar, salt and hot water in a large stand mixer bowl. Stir until butter melts. Let the mixture cool.
2. Combine yeast and the warm water in a small bowl. Let the mixture rest for 5 minutes.
3. Add eggs, 2 cups of flour and yeast mixture to your potato mixture. Mix until combined. Add remaining flour 1 cup at a time until a soft dough forms.
4. Knead dough on a floured surface until smooth, 5-6 minutes. Place dough in a greased bowl, turning to coat the dough on all sides. Cover bowl. Let dough rise in a warm place, free of drafts for 1 hour or until doubled in size. Punch dough down and divide in half.
5. Roll one portion of dough on a lightly floured surface until it forms a 12 x 18 rectangle. Spread with half the softened butter. Combine sugar and cinnamon in a small bowl. Sprinkle half the cinnamon mixture over butter. Scatter 3/4 cup of the mint chocolate chips over cinnamon. Roll dough into a log starting from a long edge of the dough (like a jelly roll) and seal the dough edges. Cut into 12 equal sized slices. Place slices in a greased 13 x 9 pan, cut side up. Repeat process with remaining dough and filling ingredients. Cover the pans of rolls and let them rise for 30-45 minutes, or until doubled in size. At the end of the rise time, preheat oven to 350 F.
6. Uncover the pans of rolls and put them into the preheated 350 F oven and bake for 20-30 minutes. Remove from oven and set pans on a rack. Cool for 15 minutes before covering with icing.
7. To make the icing, combine butter and powdered sugar in a mixing bowl. Stir in vanilla. Slowly beat in coffee creamer or milk until icing reaches a spreading consistency. Spread over the warm rolls and enjoy.
8. Recipe adapted from Fleishmann's Yeast.

rolls, potatoes, water, butter, sugar, salt, water, yeast, water, eggs, flour, filling, butter, sugar, cinnamon, chocolate chips, butter, powdered sugar, vanilla, coffee creamer

Taken from tastykitchen.com/recipes/breads/mint-chocolate-chip-cinnamon-rolls/ (may not work)