Home Breads, Rolls & Pastries Rolls Sweet Rolls

Mashed Potato Cinnamon Rolls

Name: Mashed Potato Cinnamon Rolls
Prep time: 60 min
Cook time: 25 min
Total time: 1 h 25 min
Yield: 3 dozen.
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

4 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 1 hour + rising Bake: 25 min. + chilling

Makes

3 dozen

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

Mashed Potato Cinnamon Rolls Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

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

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; 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 12x8-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 13x9-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.

Nutrition Facts

1 roll: 260 calories, 8g fat (5g saturated fat), 31mg cholesterol, 286mg sodium, 44g carbohydrate (21g sugars, 1g fiber), 4g protein.

Mashed Potato Cinnamon Rolls

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home