Cinnamon Buns

Preheat oven to 375°F (190°C).

Put potatoes into cold water in a medium pot and boil until just tender.

Peel immediately and mash with ricer or masher. Set aside.

Spread on a baking sheet and dry in oven for 2 minutes at 350 degrees Fahrenheit. Cool completely.

Stir together the milk, melted butter and sugar. In another small bowl, combine warm water with yeast and let stand until foaming. (Yeast will die if water is warmer than body temp).

In a large bowl, combine milk mixture, yeast and the mashed potato.

Stir with wooden spoon to blend. Add egg and salt; stir until blended.

Add 2 cups (500 mL) of the flour and stir with wooden spoon until mixture comes together.

Turn onto lightly floured surface and knead for about 8-10 minutes, adding remaining flour as needed. Dough should be smooth and satiny, but slightly tacky to the touch.

Transfer to a large oiled bowl and cover for 1 hour in a warm place, until doubled in bulk.

Punch down and roll dough on a lightly floured piece of parchment paper to a 10 1/2 by 15 1/2 inch rectangle. Brush with melted butter.

Combine the sugar, cinnamon and pecans; stir to blend. Sprinkle mixture evenly over dough.

Turn rectangle so longest side is closest. Roll tightly towards you like jelly roll.

With serrated knife, cut roll into 12 equal slices (about 1 1/2 inch thick).

Transfer to a (10 1/2 x 15 1/2 inch) jelly roll pan, lined with parchment paper. Leave about 1/2 inch space between buns.

Cover loosely with tea towel and let rise for 30 minutes. Brush tops with a little melted butter before baking.

Bake for 18-20 minutes until buns are golden and bottoms are browned. Remove from oven and let stand 10 minutes.

Combine maple syrup, icing sugar, water and cinnamon in a small saucepan.

Heat until just boiled. Remove and let cool slightly.

Once buns are cooled to the touch, brush with glaze.