Mashed Potato Cinnamon Rolls Recipe

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Mashed Potato Cinnamon Rolls Recipe
Mashed Potato Cinnamon Rolls Recipe photo by Taste of Home
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Mashed Potato Cinnamon Rolls Recipe

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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
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + chilling
MAKES:
36 servings
TOTAL TIME:
Prep: 1 hour + rising Bake: 25 min. + chilling

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. Yield: 3 dozen.
Originally published as Mashed Potato Cinnamon Rolls in Country Woman January/February 1999, p29

Nutritional Facts

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

  • 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
  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls. Yield: 3 dozen.
Originally published as Mashed Potato Cinnamon Rolls in Country Woman January/February 1999, p29

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Reviews forMashed Potato Cinnamon Rolls

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MY REVIEW
rharkless User ID: 1200027 240115
Reviewed 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.)"

MY REVIEW
karilinden User ID: 3118161 239174
Reviewed Dec. 11, 2015 Edited May. 16, 2017

"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."

MY REVIEW
Cherie Hill User ID: 1488797 50927
Reviewed Oct. 15, 2013 Edited Jan. 1, 2014

"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."

MY REVIEW
jewellmrs User ID: 219632 60414
Reviewed Sep. 5, 2012

"I think there is a mistake on sugar. 3/4 cup sugar is listed twice. Is that a booboo?"

MY REVIEW
c-turtle User ID: 5804005 85317
Reviewed Feb. 3, 2011

"This is the best cinnamon roll recipe ever and everyone I ever serve them too agrees."

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