Cinnamon Potato Rolls
Total TimePrep: 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 large eggs
- 2 teaspoons salt
- 6-1/2 cups all-purpose flour
- 1-1/3 cups packed brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons heavy whipping cream
- 3 tablespoons butter, softened
- Vanilla icing, optional
- 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.
Nutrition Facts1 each: 340 calories, 8g fat (5g saturated fat), 44mg cholesterol, 365mg sodium, 61g carbohydrate (25g sugars, 1g fiber), 6g protein.
Jun 27, 2017
I have been making these for years just as the recipe says. They freeze nicely and are always enjoyed by guests. Yes I have many recipes for cinnamon rolls but these are the best tasting and softest ones. Will have to try the nutmeg mentioned in other reviews but I always add raisins and pecans with no problems. HIGHLY RECOMMEND and Share LOTS!!
Dec 3, 2016
These cinnamon rolls turned out really good! The dough is very easy to work with. I added the nutmeg as was suggested by another review and the taste was spot on! Will definitely be making again.
Oct 29, 2016
I just made the cinnamon rolls, they are great. For Gleaner I know this is a little late but if you add a 1/2 teaspoon of Nutmeg to the batter it really perks of the flavor. My mother used to use potatoes and potato water in her bread, I was young and didn't pay much attention, I wish I had. This recipe is close to what she used to make. Thanks.
Dec 20, 2012
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.
Jul 9, 2011
The recipe is absolutely correct. It starts with a sponge. This dough is delightful to work with, and the results are wonderful!!!
Dec 9, 2010
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!
Aug 18, 2010
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.
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