Happy Birthday Jesus Coffeecake

• 1 packet of instant yeast

• 1⁄2 cup granulated sugar

• 1 teaspoon salt

• 1 teaspoon baking powder

• 4 cups sifted flour

• 1⁄2 cup of warm mashed potatoes (prepared instant will do)

• 1⁄2 cup warm water

• 1⁄2 cup butter (1 stick)

• 2 eggs (beaten)

Brown sugar and cinnamon mixture

• 1⁄4 cup melted butter

• 3⁄4 cup brown sugar

• 1 1⁄2 teaspoons cinnamon

• 1⁄2 cup raisins

• 1⁄2 cup chopped walnuts

Icing

• 2 cups confectioners’ sugar

• 1 1⁄2 tablespoons softened butter

• 1⁄2 teaspoon vanilla

• 3 to 4 tablespoons milk

• pinch of salt

Reserve 1 cup of flour from total amount and combine remaining flour with yeast, granulated sugar, salt and baking powder. Set aside. Combine and heat the mashed potatoes, water, and butter to 120 - 130 degrees (too hot will kill the yeast). Stir into the dry flour mixture. Add eggs and continue to stir. Add some of the reserve flour and knead dough until it’s no longer sticky. Roll into a ball, cover with a damp cloth and let rest for 10 minutes. In a separate bowl, combine brown sugar, cinnamon, raisins and walnuts. Set aside and spray a pie pan with cooking spray. On a large, floured surface, roll out dough (1⁄4 inch thick). Spread melted butter all over and sprinkle with brown sugar and cinnamon mixture. Roll the dough into a snake-like shape and pinch all open ends so mixture will not fall out. Lift the roll and gently stretch so it’s long enough to fit into pan. Place the roll into pan so it forms a circle. Cover with foil and let the prepared dough rise for about 45 minutes in a warm place. Unseal the foil, but keep coffeecake covered and bake at 325 degrees for 50 minutes to 1 hour depending on oven. Remove from oven and set aside. Mix ingredients for icing and spread all over top and sides while cake is still warm. For extra color, add sliced maraschino cherries on top. Enjoy!