Print Options

Back to Cinnamon Potato Rolls >

Include these items:

Select reviews >

Taste of Home Logo

Cinnamon Potato Rolls

 Cinnamon Potato Rolls
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!
18 ServingsPrep: 25 min. + rising Bake: 35 min.

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 King Arthur Unbleached 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

2 of 2

Cinnamon Potato Rolls (continued)

Directions (continued)

  • 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.