Iced Cinnamon Potato Rolls

Name: Iced Cinnamon Potato Rolls
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 1-1/2 dozen.
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

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

Directions

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 mixture 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.
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 in 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. 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.

Nutrition Facts

1 roll: 465 calories, 10g fat (6g saturated fat), 46mg cholesterol, 360mg sodium, 88g carbohydrate (51g sugars, 2g fiber), 6g protein.

Originally published as Cinnamon Potato Rolls in Complete Freezer Cookbook 2012

Reviews

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angelaandjakers

Apr 19, 2014

people you need to actually try the recipe before you go rating it 3 stars
ScorpioLady1113

Apr 8, 2014

Sounds like a fun recipe. What is the nutritional contents Carbs/sugar stuff like that
moodnpood

Apr 8, 2014

can u use instant mashed potatoes? sounds good
lennie53

Apr 8, 2014

I have not tried these yet, but they sound wonderful
rduckworth

Apr 8, 2014

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.
cyndi9781x

Apr 8, 2014

Can you make this recipe in a bread machine?
lesann12

Apr 8, 2014

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.
MareUT

Apr 8, 2014

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.