Why You’ll Love Potato Cinnamon Rolls Recipe
Potato cinnamon rolls have a special texture that sets them apart from standard cinnamon rolls. The mashed potatoes help create a pillowy, tender dough that stays soft even after baking. This recipe also makes a generous batch, which is great for family gatherings, holiday mornings, or saving extras for later. The filling is warm and sweet with just the right amount of cinnamon, and the creamy icing adds a classic finishing touch. Even though these rolls take time to rise, the steps are simple and rewarding.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the dough:
2 cups milk, scalded
1/2 cup butter
2 packages yeast
1/2 cup warm water
2 eggs, slightly beaten
1 cup sugar
2 teaspoons salt
1 cup mashed potatoes
9 to 10 cups flour, divided
For the filling:
1/2 cup softened butter
1/2 cup brown sugar
1/2 cup sugar
4 tablespoons cinnamon
For the icing:
2 cups powdered sugar
4 tablespoons softened butter
1 tablespoon shortening
1 teaspoon vanilla
Dash of salt
Milk, enough to reach desired consistency
Directions
Start by making the dough. Scald the milk, then let it cool until lukewarm. In a separate bowl, stir the yeast into the warm water and let it soften. Add the yeast mixture to the milk and stir to combine.
Mix in the slightly beaten eggs, sugar, salt, mashed potatoes, and 4 cups of flour. Beat everything together with a mixer until smooth. Gradually add the remaining flour, one cup at a time, until a soft dough forms. You may not need the full 10 cups.
Cover the dough and let it rise until doubled in size.
Once risen, divide the dough in half and roll each half into a large rectangle. If you prefer extra large cinnamon rolls, you can skip dividing the dough and roll it out as one large rectangle.
To make the filling, spread the softened butter evenly over the surface of the dough. In a small bowl, combine the brown sugar, sugar, and cinnamon, then sprinkle the mixture evenly over the buttered dough.
Starting from one long edge, roll each rectangle into a log. Slice into 1 to 1 1/2 inch pieces using a sharp knife. Place the slices in greased 9 x 13 pans or on a baking sheet. Cover and let them rise again until doubled in size.
After the second rise, preheat the oven to 350°F. Bake the cinnamon rolls for about 20 minutes, or until lightly browned.
While the rolls cool, prepare the icing. Combine the powdered sugar, softened butter, shortening, vanilla, and salt. Add a small amount of milk and mix well, adding more as needed until the icing reaches your preferred consistency.
Spread the icing over the cooled cinnamon rolls before serving.
Servings and timing
This recipe makes 12 servings. The total time is about 3 hours 30 minutes, which includes dough preparation, rising time, shaping, the second rise, baking, and icing. The baking time itself is approximately 20 minutes at 350°F.
Variations
You can customize these cinnamon rolls in several easy ways. Add chopped pecans or walnuts to the filling for a little crunch. Raisins can also be sprinkled over the cinnamon sugar for a more traditional sweet roll flavor. For a richer glaze, swap the vanilla icing for a cream cheese frosting. You can also add a pinch of nutmeg or cardamom to the filling for extra warmth. If you want a deeper flavor, try using all brown sugar in the filling instead of a mix of white and brown sugar.
Storage/Reheating
Allow the cinnamon rolls to cool completely before storing them in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for a few more days.
For longer storage, place the baked rolls in a freezer-safe bag or airtight container and freeze them. When ready to enjoy, let them thaw at room temperature.
To reheat, warm individual rolls in the microwave for a few seconds until soft and heated through. If reheating several at once, cover them loosely with foil and warm them in the oven at a low temperature until heated.
FAQs
Can you really taste the potatoes in these cinnamon rolls?
Not strongly. The mashed potatoes mainly improve the texture of the dough, making the rolls softer and more tender.
What kind of mashed potatoes should I use?
Plain mashed potatoes work best. Avoid heavily seasoned potatoes with garlic, cheese, or extra salt, since those flavors can affect the dough.
How do I know when I have added enough flour?
The dough should be soft and workable, but not overly sticky. It should hold together well without becoming stiff or dry.
Can I make the dough ahead of time?
Yes. You can prepare the dough, let it rise once, shape the rolls, and refrigerate them overnight before the second rise and baking.
Why do the rolls need to rise twice?
The first rise develops the dough’s structure and flavor, while the second rise helps create a lighter, fluffier final texture after shaping.
Can I freeze the cinnamon rolls before baking?
Yes. After shaping the rolls, you can freeze them in the pan. Thaw them, let them rise, and then bake as directed.
What is the best way to slice the rolls cleanly?
A sharp knife works well, but unflavored dental floss can also make very neat slices without squishing the dough.
Can I use instant yeast instead of active dry yeast?
Yes, though the method may vary slightly. Instant yeast can usually be mixed directly into the dry ingredients, but the rolls will still need time to rise.
Why are my cinnamon rolls dense?
Dense rolls usually happen when too much flour is added or the dough does not rise long enough. Make sure the dough stays soft and has enough time to double.
Can I frost the rolls while they are still warm?
Yes, but the icing will melt and spread more thinly. For a thicker topping, wait until the rolls have cooled a bit before icing.
Conclusion
Potato cinnamon rolls are a comforting homemade treat with an irresistibly soft texture and classic cinnamon roll flavor. The mashed potatoes make the dough extra tender, while the sweet filling and creamy icing bring everything together beautifully. Whether you serve them fresh from the oven for a special breakfast or save a batch for later, these rolls are a delicious way to make any day feel a little more special.
Potato Cinnamon Rolls
Soft and fluffy cinnamon rolls made with mashed potatoes for extra tenderness, swirled with a rich cinnamon-sugar filling and topped with a sweet vanilla icing.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups milk (scalded)
- 1/2 cup butter
- 2 pkg yeast
- 1/2 cup warm water
- 2 eggs (slightly beaten)
- 1 cup sugar
- 2 tsp salt
- 1 cup mashed potatoes
- 9–10 cups flour (divided)
- 1/2 cup butter (softened, for filling)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 4 tbsp cinnamon
- 2 cups powdered sugar
- 4 tbsp butter (softened, for icing)
- 1 tbsp shortening
- 1 tsp vanilla
- dash salt
- milk (to consistency)
Instructions
- Scald the milk and allow it to cool until lukewarm.
- Dissolve the yeast in warm water, then add it to the milk mixture and stir.
- Add eggs, sugar, salt, mashed potatoes, and 4 cups of flour. Mix until smooth.
- Gradually add remaining flour, one cup at a time, until a soft dough forms.
- Cover the dough and let it rise until doubled in size.
- Divide dough in half and roll into large rectangles.
- Spread softened butter evenly over the dough.
- Mix brown sugar, sugar, and cinnamon, then sprinkle over the buttered dough.
- Roll each rectangle tightly into a log and slice into 1 to 1 1/2 inch pieces.
- Place rolls into greased baking pans, cover, and let rise until doubled.
- Preheat oven to 350°F (175°C) and bake for about 20 minutes or until golden brown.
- For icing, mix powdered sugar, butter, shortening, vanilla, salt, and enough milk to reach desired consistency.
- Spread icing over slightly cooled rolls.
- Cool completely before storing or serving.
Notes
- Mashed potatoes add moisture and softness to the dough.
- Use more butter in the filling for richer flavor if desired.
- Rolls can be frozen after baking; thaw and reheat before serving.
- Ensure milk is not too hot when adding yeast to avoid killing it.
Nutrition
- Serving Size: 1 roll
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.5 g
- Carbohydrates: 68 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
