Bakery-Style Cinnamon Bursts

Ingredients

• 2.5 cups yukon gold potatoes for flour
• 0.3 cup granulated sugar 
• 1 teaspoon salt 
• 2.3 teaspoons yeast dry
• 0.8 cup water (120°F to 130°F)
• 3 tablespoons butter softened
• 1  eggs 
• 0.5 cup granulated sugar 
• 1.5 teaspoons ground cinnamon 
• 0.3 cup butter melted
• 0.5 cup powdered sugar 
• 0.3 teaspoon vanilla 
• 1 teaspoons milk 

Equipment

• bowl
• frying pan
• oven
• wire rack
• plastic wrap
• hand mixer
• muffin liners

Directions

1. In medium bowl, mix 1 1/2 cups of the flour, 1/4 cup granulated sugar, the salt and yeast.
2. Add warm water, 3 tablespoons butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
3. On lightly floured surface, knead dough about 5 minutes or until dough is smooth and springy. Grease medium bowl with shortening or cooking spray.
4. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until double in size. Dough is ready if indentation remains when touched.
5. Grease 12 regular-size muffin cups, 2 3/4x1 1/4 inches, with shortening or cooking spray. In small bowl, mix 1/2 cup granulated sugar and the cinnamon. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Pinch each piece into 6 small balls.
6. Roll balls in melted butter, then roll in cinnamon-sugar.
7. Place 5 balls in each muffin cup; top with 1 ball in center. Cover loosely with plastic wrap; let rise in warm place 30 to 45 minutes or until double in size.
8. Heat oven to 400°F.
9. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes; remove from pan to cooling rack (place rack on waxed paper to catch glaze drips). In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.
10. Drizzle glaze over rolls.
11. Serve warm.