Mashed Potato Cinnamon Rolls Recipe
Mashed Potato Cinnamon Rolls Recipe photo by Taste of Home

Mashed Potato Cinnamon Rolls Recipe

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A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.—Christine Duncan, Ellensburg, Washington
TOTAL TIME: Prep: 1 hour + rising Bake: 25 min. + chilling
MAKES:36 servings
TOTAL TIME: Prep: 1 hour + rising Bake: 25 min. + chilling
MAKES: 36 servings

Ingredients

  • 1/2 pound russet potatoes, peeled and quartered
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 tablespoons plus 3/4 cup sugar, divided
  • 2 cups warm water (110° to 115°)
  • 3/4 cup butter, melted
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 2/3 cup nonfat dry milk powder
  • 1 tablespoon salt
  • 2 teaspoons vanilla extract
  • 8 cups all-purpose flour
  • FILLING:
  • 1/2 cup butter, melted
  • 3/4 cup packed brown sugar
  • 3 tablespoons ground cinnamon
  • ICING:
  • 2 cups confectioners' sugar
  • 1/4 cup milk
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Nutritional Facts

1 serving (1 each) equals 260 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 286 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.)
  2. Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight.
  4. Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12-in. x 8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough.
  5. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13-in. x 9-in. baking pans. Cover and let rise until almost doubled, 45 minutes.
  6. Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls. Yield: 3 dozen.
Originally published as Mashed Potato Cinnamon Rolls in Country Woman January/February 1999, p29

Nutritional Facts

1 serving (1 each) equals 260 calories, 8 g fat (5 g saturated fat), 31 mg cholesterol, 286 mg sodium, 44 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Mashed Potato Cinnamon Rolls

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Oct. 15, 2013 Edited Jan. 1, 2014

These are by far our favorite cinnamon rolls. They are ooey-gooey & delicious! The only thing I like to do different is put a cream cheese frosting on them.

MY REVIEW
Reviewed Sep. 5, 2012

I think there is a mistake on sugar. 3/4 cup sugar is listed twice. Is that a booboo?

MY REVIEW
Reviewed Feb. 3, 2011

This is the best cinnamon roll recipe ever and everyone I ever serve them too agrees.

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