Potato Cinnamon Rolls
Potato cinnamon rolls are old-fashioned soft, pillowy sweet rolls with a special ingredient - mashed potatoes and are finished with a sweet cream cheese frosting.
Equipment
- mixing bowls of various sizes
- Rolling Pin
Ingredients
For the dough
- 1 (1/4 oz) pkg active dry yeast
- 1/2 cup warm water (warmed to 110-115° F)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon salt
- 2/3 cup unsalted butter, softened
- 1 cup mashed potatoes * see tips below
- 6 - 6 1/2 cups all-purpose flour, plus more for rolling surface
For the filling
- 1/2 cup unsalted butter
- 1 cup dark brown sugar
- 2 1/2 Tablespoons ground cinnamon
- 1 Tablespoon all-purpose flour
For the cream cheese frosting
- 8 oz. cream cheese
- 1/3 cup unsalted butter
- 2 cups powdered sugar, can increase to 3 cups for a thicker frosting
- 1 pinch of ground cinnamon
- 1 pinch of salt
Instructions
For the dough
- Dissolve yeast in the warm water with a pinch of the granulated sugar. Allow to sit until it begins to become foamy.
- In a large mixing bowl, combine the sugar, salt, butter and mashed potatoes. Add in the yeast mixture and the eggs. Stir in 2 cups of the flour; beat this mixture for 2 minutes or until smooth.
- Slowly add in the rest of the flour, adding enough of the flour to make the dough easy to handle (you may not need the last 1/2 cup).
- Turn out onto a floured surface and knead 7-8 minutes, or until elastic and smooth. Alternately, knead with the hook attachment on a stand mixer for 2 minutes on the stir setting.
- Place in a greased bowl, cover tightly and place in refrigerator to rise overnight (or a minimum of 12 hours).
For the filling and assembly
- Remove dough from refrigerator and allow to sit at room temperature for 15-20 minutes to make it easier to roll out. Separate the dough into 2 portions. Grease 2 - 9”x13” baking pans.
- On a floured surface, roll each portion of the dough into a large rectangle. In a medium sized mixing bowl, combine the filling of the dark brown sugar, cinnamon and flour.
- Spread each rectangle with half of the softened butter and sprinkle with half of the cinnamon mixture.
- Roll each rectangle up and cut into rolls; place rolls in to the prepared pans. Cover and allow the rolls to rise in a warm place until double in size, around 1 hour.
- Bake at 375°F for 25-30 minutes, or until the edges of the rolls become golden.
- Allow to cool on a wire rack until warm; combine the ingredients for the cream cheese frosting and beat until smooth. Use the entire 3 cups of powdered sugar for a thicker frosting, only use 2 cups for a thinner frosting.
- Spread warm (but not hot) rolls with the cream cheese frosting before serving.
Notes
Tips:
- Leftover mashed potatoes work great for this! Make sure they are creamy, without large chunks.
- Alternately, can portion off a part of the dough and return the remaining dough to the refrigerator (this will keep up to 5 days).
- You can freeze the dough before baking before the 2nd rise (will keep in freezer up to 4 weeks).
- To use frozen, allow to thaw in refrigerator and then let sit at room temperature at least 1 hour. Then bake according to instructions.
- Baked, frozen rolls will keep up to 4 months, if sealed. To reheat: thaw completely and then reheat about 10 minutes in a 325 F oven. If reheating from a frozen state, increase baking time by 10-15 minutes until heated through. Store baked rolls in an airtight container, up to 72 hours.
- Want more of a glaze than a frosting? Half the recipe for the cream cheese frosting and add more milk to thin it out; then drizzle over the baked cinnamon rolls.
Nutrition
Serving: 1rollCalories: 290kcalCarbohydrates: 41gProtein: 4gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 44mgSodium: 112mgPotassium: 81mgFiber: 1gSugar: 19gVitamin A: 406IUVitamin C: 0.3mgCalcium: 30mgIron: 1mg
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