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Iced Cinnamon Potato Rolls

 Iced 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!—Mrs. Jonas Schwartz, Berne, Indiana
18 ServingsPrep: 25 min. + rising Bake: 35 min.


  • 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
  • 1-1/3 cups packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • VANILLA ICING (for each pan):
  • 2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream, warmed
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • In a large bowl, combine sugar and mashed potatoes. Add water and
  • yeast; mix well. Cover and let rise in a warm place 1 hour.
  • Stir dough down; beat in butter, eggs and salt. Gradually stir in
  • flour. Turn out onto a lightly floured surface; knead until smooth
  • and elastic, about 6-8 minutes.

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Iced Cinnamon Potato Rolls (continued)

Directions (continued)

  • Divide dough in half. On a floured surface, roll each portion into a
  • 12-in. square. In a small bowl, combine filling ingredients. Spread
  • filling to within 1 in. of edges of each square. Roll up jelly-roll
  • style. Cut each roll into nine slices. Arrange nine rolls into each
  • of two greased 9-in.-square baking pans.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350°. Bake 35-40 minutes or until golden brown.
  • Combine icing ingredients and frost warm rolls.
  • Yield: 1-1/2 dozen.
Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.