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Mashed Potato Cinnamon Rolls

 Mashed Potato Cinnamon Rolls
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
36 ServingsPrep: 1 hour + rising Bake: 25 min. + chilling

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 King Arthur Unbleached 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

Directions

  • 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;

2 of 2

Mashed Potato Cinnamon Rolls (continued)

Directions (continued)

  • set aside 1 cup. (Save remaining potatoes for another use.)
  • 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.
  • 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.
  • 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.
  • 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.
  • Bake at 350° for 25-30 minutes. Combine icing ingredients;
  • drizzle over rolls. Yield: 3 dozen.
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.