Instructions

1. Place the potato in a saucepan covered with salted water and bring to a boil. Cook until fork tender. Reserve 1 cup of the potato cooking water before draining the potatoes. Place in a food processor with the butter and process until you have a smooth puree. 
2. Place the 1/4 cup warm water in a small bowl and sprinkle the yeast and pinch of sugar on top. Stir once and allow to sit until foamy, about 10 minutes.
3. To make the dough: If you have a stand mixer use it with the paddle attachment. Otherwise, use a large bowl and a wooden spoon. Place the potato puree, yeast mixture, potato water, 1/2 cup sugar, oil, room temperature egg, salt and 2 cups of flour in the bowl and beat hard for 1 minute, until well combined. 
4. Add the remaining flour, 1/2 cup at a time, until the dough is shaggy and easily and cleanly pulling away from the sides of the bowl. **see above note about making the dough
5. Tip the dough onto a lightly floured surface and begin kneading, adding only 1 tablespoon of flour at a time if necessary. Knead until the dough is silky, smooth and springs back when pressed with a finger.
6. Grease a large bowl and place the dough in the bowl, flipping once to coat the top. Cover with plastic wrap and place the bowl in a warm area to allow the dough to rise until doubled in size, about 1 1/2 hours. 
7. Gently punch the dough to deflate it. Re-cover the bowl and keep in the warm area for the dough to rise again, about 50 min. Gently deflate.
8. Cover 2 baking sheets with parchment paper. Cut the dough into 2 equal portions. On a lightly floured surface roll each portion of dough into a rectangle about 10″ x 17″.
9. With a pastry brush, brush each of the rectangles with the melted butter.
10. Sprinkle half of the brown sugar over each of the rectangles, leaving a 1 inch border along each edge. Sprinkle the cinnamon, raisins and nuts evenly over each of the 2 rectangles.
11. Starting on the long side of the dough roll up the dough in a jelly-roll fashion. Pinch the seam together at the end. Using a bread knife slice each rectangle into 9 pieces, each about 1 1/2 inches wide.
12. Place the cinnamon rolls on the baking sheets, leaving 2 inches between each roll. Gently press down on each roll to flatten slightly. Cover the rolls lightly with plastic wrap and allow to puff up slightly for 20 minutes. (Alternatively you can now place them in the refrigerator until you are ready to bake them.)
13. Preheat the oven to 350F/180C. Place the cinnamon buns on the middle rack of the oven and bake until golden brown and firm to the touch, about 20-25 minutes.
14. Remove the rolls from the oven and place on a rack to cool. Make the glaze by combining the sugar and milk or Baileys. You may need to adjust by adding more milk or more sugar until you have a thick glaze that will pour easily.
15. With a spoon or a pastry brush drizzle or brush the glaze over the cinnamon rolls.
16. Serve warm. 
17. If you will not eat all the buns in the first day you can freeze them that day to maintain their light, airy texture. Once they have cooled completely place them in a freezer-safe ziplock bag and pop in the freezer.