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
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Reviews
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Dec 24, 2015
This is the only cinnamon roll recipe I use. It never fails to produce rave reviews. Like another reviewer, I save the potato water from boiling the potatoes. (It's good in any kind of bread recipe - not just this one.)
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Dec 11, 2015
I don't get how these only have 5 reviews! :) These are by far the best cinnamon rolls I have ever made or tasted! I'm ALWAYS asked for the recipe. I too make my own cream cheese frosting. I also use the potato water that I boiled the potatoes in for my "2 cups of water" that is called out in the recipe. It makes them SO fluffy and soft.
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Oct 15, 2013
These are by far our favorite cinnamon rolls. They are ooey-gooey & delicious! The only thing I like to do different is put a cream cheese frosting on them.
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Sep 5, 2012
I think there is a mistake on sugar. 3/4 cup sugar is listed twice. Is that a booboo?
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Feb 3, 2011
This is the best cinnamon roll recipe ever and everyone I ever serve them too agrees.
My Review