Zesty Orange Cinnamon Rolls - active dry yeast

Method

• Stir the yeast into the warm water in a large mixing bowl and let stand a few minutes to dissolve.
• Add the potato water, mashed potato, 1/2 cup sugar, salt, butter and egg and beat well.
• Add 2 cups of the flour and beat until smooth.
• Add enough of the remaining flour to make a manageable dough, then turn out onto a lightly floured surface and knead for 1 minute or 2.
• Cover with plastic wrap to prevent drying out.
• Let rest 10 minutes.
• Resume kneading for about 8 to 10 minutes until the dough is smooth and elastic.
• Sprinkle on a little more flour as necessary to keep dough from being too sticky.
• Place in a large greased bowl, cover and let rest until double in bulk.
• Punch dough down.
• On a floured surface, roll dough into a 14-by-8-inch rectangle.
• Spread dough with 1/2 cup softened butter.
• Mix 2/3 cup sugar with 1 tablespoon ground cinnamon in a small bowl.
• Sprinkle over butter.
• Roll up from long sides like a jelly roll.
• Cut into 12 equal pieces.
• Arrange, cut sides up, in a greased 9-by-13-inch pan.
• Cover pan loosely with plastic wrap and let rise until doubled in bulk approximately 30 to 40 minutes.
• Bake at 350 degrees for 30 to 40 minutes or until done.
• Remove from oven and cool on wire racks.
• Drizzle with both icings 1 at a time.
• Combine all ingredients to icing of drizzling consistency.
• Combine all ingredients to make icing of drizzling consistency.