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! —Jonas Schwartz, Berne, Indiana
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 large eggs
- 2 teaspoons salt
- 6-1/2 cups all-purpose flour
- FILLING:
- 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 vanilla extract
Reviews
These are simply delicious! I added walnuts and raisins because we like them. They are so tender and soft. I will make them again.
people you need to actually try the recipe before you go rating it 3 stars
Sounds like a fun recipe. What is the nutritional contents Carbs/sugar stuff like that
can u use instant mashed potatoes? sounds good
I have not tried these yet, but they sound wonderful
To cyndi9781, Anything usually can be made in the bread machine, you just have to make sure the whole recipe will fit into the bread pan. For me, I would have to half the recipe. These sound so good I plan to make soon.
Can you make this recipe in a bread machine?
This recipe is something my German grandmother made for many years. She used the dough for cinnamon rolls and dinner rolls. Her cinnamon rolls were oooozzzzzing with lots of cinnamon filling. Probably double what this recipe calls for ..and didn't put cream in it. You can do it with just brown sugar, butter & cinnamon. She would make an icing but no one wanted it because they were delicious without it. I have made them for the past couple of Christmas's and also love to put pecans in them. Grandmother's recipe uses the water she boiled the potatoes in (potato broth) instead of plain water.
I made these just this morning and they were wonderfully soft and moist. The only change I made from the original recipe was to add some chopped pecans to the filling.