Chinese 5 Spice Sour Cream Potato Cinnamon Rolls

Total Time: 4 hrs 40 mins Preparation Time: 30 mins Cook Time: 4 hrs 10 mins

Ingredients

• 1 cup warm water
• 3 (1/4 ounce) packages active dry yeast
• 1 cup warm milk
• 2 teaspoons sugar (for proofing yeast)
• 1/3 cup sugar
• 1/3 cup crisco, melted
• 3 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon chinese five spice powder
• 4 teaspoons baking powder
• 1/2 cup sour cream
• 6 -7 cups flour, some flour reserved for floured board
• 1 cup mashed potatoes (note, reduce the amount of sour cream if you are using leftover mashed potatoes with sour cream or)
• 8 tablespoons margarine
• pam cooking spray (for greasing 9 x 13 pans)
• 4 tablespoons remaining margarine
• 1 cup brown sugar
• 2 teaspoons chinese five spice powder
• 1/2 teaspoon ground cardamom
• 4 teaspoons cinnamon
• 1/3 cup light corn syrup
• 2 cups brown sugar
• 1 cup margarine
• 1 cup chopped nuts, any kind

Recipe

• 1 in a glass 4 cup measuring cup add warm water, yeast. stir let set until dissolved. add warm milk and proofing sugar, stir until mixed.
• 2 in a large bowl, about 7 quarts capacity, pour yeast mixture. add sugar, crisco, eggs salt and chinese 5 spice; mix.
• 3 in smaller bowl, mix 3 cups flour and baking powder.
• 4 add sour cream and mashed potatoes. mix well.
• 5 add enough flour in small amounts and mix in to make the dough easy to handle.
• 6 turn out on a floured board and knead until smooth and elastic. add more flour as needed. you need to knead it in the dough.
• 7 grease a large bowl or bowls with margarine. if necessary use two greased bowls and separate the dough. place dough in bowl, then turn so greased side is up. cover with a damp cloth. do not let cloth touch the dough.
• 8 let rise until doubled. you can let rise in a warm oven if you want (heat oven to 200° then shut off and keep door shut until doubled).
• 9 divide dough into 4 sections or 3 sections in you want big fat rolls.
• 10 roll each section to a rectangle 10 x 12.
• 11 spread remaining margarine on rectangles.
• 12 mix 4 tablespoons margarine, brown sugar, chinese 5 spice, cardamom and cinnamon.
• 13 sprinkle on the rectangles.
• 14 roll starting at the long edge. pinch edges together.
• 15 use dental floss or sharp knife to cut the dough rolls, every 2 1/2 to 3 inches.
• 16 i like to warm my metal pans, it speeds the rising process. place cut rolls in pans allowing space between. cover, let rise until double.
• 17 preheat oven to 350°. bake about 35 minutes.
• 18 turn out on foil or wax paper counter, turn out of pans while hot. let cool.
• 19 mix the frosting, turn the rolls over and frost.
• 20 note: you may refrigerate the cut rolls overnight to double, then bake if you wish.