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Cinnamon Potato Rolls Recipe

Cinnamon Potato Rolls Recipe photo by Taste of Home

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This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too!

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Cinnamon Potato Rolls Recipe

Prep: 25 min. + rising Bake: 35 min.

Yield: 18 Servings

25 35 60

Ingredients

3/4 cup sugar
3/4 cup hot mashed potatoes
1-1/2 cups warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
2 eggs
2 teaspoons salt
6-1/2 cups all-purpose flour
FILLING:
1-1/3 cups packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons heavy whipping cream
3 tablespoons butter, softened
Vanilla icing, optional

Directions

In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour.
Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired. Yield: 1-1/2 dozen.

Nutritional Facts 1 serving (1 each) equals 340 calories, 8 g fat (5 g saturated fat), 44 mg cholesterol, 365 mg sodium, 61 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Cinnamon Potato Rolls in Country August/September 1992, p51

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Reviews for Cinnamon Potato Rolls

Cinnamon Potato Rolls

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Reviewed on Dec. 20, 2012 by gleaner

The recipe is correct as stated. I found the finished product to be lacking in taste. ( sweetness maybe) I did not flavor the potatoes when I mashed them.(perhaps that would have helped). The texture and moistness was perfect. Maybe a few less minutes to bake.(33 min. quite brown on bottom). I would make these again , if I could improve the flavor of the bread.

Reviewed on Jul. 09, 2011 by bekkahsgrand

The recipe is absolutely correct. It starts with a sponge. This dough is delightful to work with, and the results are wonderful!!!

Reviewed on Dec. 09, 2010 by sherry_vinigrette

Yep - the flour should have also been added to the mixture for the rising stage. I'm sure it's just a typo and it slipped by Taste of Home to proof the text. Good recipe though, it was worth the time and was delicious!

Reviewed on Aug. 18, 2010 by misscleocat

These are wonderful, however, the instructions are wrong. Did you mean to put some flour in the first step??? Because potatoes, sugar, water and yeast doesn't form a batter. Anyway, I ended up combining step one with step three. Also what I ended up with was not an 9 inch square pan but an 9X13 square pan with an additional 8" round cake pan as well!!! This recipe is to die for...very light and very tasty. I added some raisens to the filling and some nuts...so good :) This recipe makes a lot, so if you have overnight guests this is a wonderful time to try this.