Instructions: A few more points to ponder in the continuing saga of cinnamon rolls:

The addition of mashed potato to the sweet dough adds moistness, a light texture, and considerably improves the softness and the keeping qualities of the rolls.

Including the raisins in the dough rather than placing them on top of the rolled-out dough, makes for softer raisins that are better incorporated in the roll, less likely to fall out or to dry out/burn in the oven.

Slice the rolls with dental floss, as others have mentioned, to help maintain the shape of the roll. [Carolyn Dandalides Frank.Yuhasz@pentairpump.com]

Perhaps some of you remember a chain of cinnamon roll places called T.J. Cinnamons in malls back in the 1980s. One day when my daughters were kids, they were watching one of the bakers working in their front window and talking to him. When he put the filling on the dough, one of my daughters commented about some little candy bits in the filling. He told her it was peppermint! Evidently just a touch of crushed peppermint candy, like candy canes, was a "company secret" in their cinnamon rolls. You might like to try it sometime. Their rolls were very good. [Kejah@aol.com]

For a great cinnamon roll, you can order from King Arthur - Bakers Cinnamon Filling.

This is a mixture which you really cannot duplicate in the kitchen and it produces a perfect product. You can also make other things with it, like coffeecake Pour 3/4 of the batter in the pan, sprinkle on a thin layer of the filling, pour in the remainder of the batter and sprinkle a bit more on top. Yummy.. [Andie Paysinger (asenji@earthlink.net)]

I am happy to say you wont have to get up at the crack of dawn to enjoy your cinnamon buns. After you shape the buns and place them in the bread pan,you can cover with foil and refrigerate overnight. (or you can freeze them). Before baking, allow to come to room temperature, and as Erin suggested, let them rise again. (for at least 30 minutes). Then bake as directed. Well, its not the crack of dawn but you will have to leave some time. [Loiscon1@aol.com]

My mother was a great baker - all her baking was mouthwatering. One comment - advice that I clearly remember from her was that you cut the cinnamon rolls once rolled with - string or butcher cord - never with a knife. You do this to keep the filling i. e. sugar, butter, nuts raisins etc. in the roll and not in the bottom of the pan. Then you put them in the pan to bake. Hope that this will help. ["Les Fulcher" (fulcher@Soonet.ca)]

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