Mashed Potato Cinnamon Rolls with Overnight Option

Are you looking for a delicious and unique breakfast recipe? Look no further than mashed potato cinnamon rolls! These rolls are soft, fluffy, and loaded with flavor.

Plus, they can be made ahead of time so you can enjoy them for breakfast or brunch on the weekend or on special occasions. No one will ever guess the secret ingredient!

Jump to:

• Introduction
• Mise en place
• Kneading and proofing the dough
• How to make the best cinnamon rolls
• A simple vanilla icing
• To make overnight cinnamon rolls
• Tips
• FAQ
• Potato dough recipes
• Recipe origins
• Recipe

Introduction

Do you know that gut feeling you get when you come across a recipe that you know will be spectacular?

It’s not the first time I’ve felt this way. When I discovered this sweet dough recipe, I experienced the same sensation.

Well, it happened again when I stumbled across this potato cinnamon rolls recipe.

I was more than slightly intrigued when I initially read the list of ingredients for this recipe. Potatoes in cinnamon rolls!

Then it occurred to me, why not? If you can make potato gnocchi as well as this Italian focaccia recipe or this light and fluffy Easter bread, why not cinnamon rolls?

After all, the potatoes would add lovely moisture and richness to the dough.

And so, I set to work in my kitchen, eager to try out this new recipe.

The results were so delicious that my family finished off the entire batch in one sitting!

I just had to share this recipe with you all.

These cinnamon rolls with this secret ingredient are both delicious and easy to prepare. Plus, there’s an overnight option if you want to get a head start on your breakfast. This is especially useful if you’re hosting a special brunch or other major events, such as Christmas.

Mise en place

We’ll need to do a few things before getting started with this recipe.

Boil the potatoes: First, boil a medium russet potato for 20 minutes or until fork-tender in boiling water. You need about 135 grams of riced potatoes. If you do not have a scale, this is about 1 cup. If you do not have a potato ricer, you can use a potato masher, the large holes of a box grater or mash lightly with a fork. Be careful not to overmanipulate. 

Room temperature eggs and butter: Simply remove 2 eggs from the refrigerator and set them on the counter. Allow them to come to room temperature, for about 30 minutes. We also need ¼ cup of room temperature butter for the filling so it will be easy to spread.

Kneading and proofing the dough

Now that we have some of the ingredients ready, it’s time to get started on the dough.

1. In a large mixing bowl of a stand mixer, whisk together 1½ cups of all-purpose flour (215 grams) and 2¼ teaspoons of active dry yeast (8 grams).
2. Once the mashed potatoes are ready, place them in a medium saucepan along with 1 cup of milk, ⅓ cup butter (cut up), ¼ cup granulated sugar, and 1 teaspoon of salt.
3. Whisk them together over medium heat until the butter begins to melt and a thermometer reads 105°F-115°F (41°C-46°C). It should be lukewarm to the touch if you don’t have a thermometer.
4. Add the mashed potatoes mixture to the bowl. Whisk together on low speed until everything is well combined, about one minute.
5. Add the 2 eggs (room temperature). You can add them one at a time or at the same time. 
6. Whisk until well combined, about another minute or two. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
7. Change to the dough hook attachment. Add the remaining flour 3 cups of all-purpose flour (425 grams). Mix on low speed until the dough starts to come together. Increase the speed to medium and knead for about five minutes or until the dough is smooth and elastic. Alternatively, you can knead by hand for about ten minutes. The dough should pull away from the sides of the bowl while sticking to the bottom.
8. To test the dough consistency, press your finger lightly into the dough. It should be soft and slightly tacky to the touch. If the dough is too sticky, add a little more flour (a tablespoon at a time) until you reach the desired consistency. Lightly wet your hands and form the dough into a ball. Place it in a lightly greased bowl, turning once to coat.
9. Cover with plastic wrap and let rise in a warm place for about 45-60 minutes or until doubled in size.

Tip: To assist the dough rise, I put it in my oven on the bread-proof setting.

While waiting, prepare the filling by whisking together ½ cup of light brown sugar, 1½ teaspoon of ground cinnamon and 1 tablespoon of all-purpose flour in a small bowl. Set aside.

Position rack in the center of oven. Preheat it to 375°F (190°C) and lightly grease a large baking pan 13 x 9 x 2-inch with cooking spray.

How to make the best cinnamon rolls

Now that the cinnamon roll dough has doubled in size, it’s time to roll it out and assemble the rolls.

1. But first, let’s test if the dough is ready by poking it with two fingers. If the impressions remain, the dough has risen enough. If not, let it rise for another 10-15 minutes.
2. Then, punch the dough down. Cover and let it rest for 10 minutes. This will make it easier to roll out.
3. Remove it from the bowl and place it on a lightly floured work surface.
4. Roll the dough to an 18 x 12-inch rectangular rectangle with a floured rolling pin (45 x 30 cm).
5. Spread the softened butter evenly over the surface of the dough leaving a ½-inch border. Can also use melted butter.
6. Sprinkle the brown sugar mixture evenly over the butter. Press the mixture into the dough gently with your fingers.
7. Starting with one long side, tightly roll up the dough into a log shape, jelly-roll style.
8. Pinch the seams together.
9. Brush the top surface and sides of the log with the remaining softened butter.

With a serrated knife, cut the dough into 12 equal pieces. First, cut in half, then cut the halves in half, and then the quarters in thirds. 

Transfer rolls and place them in the prepared pan barely touching each other.

Cover the pan loosely with plastic wrap for the second rise. This should take about 30 minutes in a draft-free place or until doubled in size.

Bake in preheated oven for 25 minutes or until you get golden-brown rolls.

Remove from the oven and let it cool in the pan on a wire rack for about 15 minutes before drizzling with vanilla icing. Cool slightly and serve warm.

A simple vanilla icing

Combine icing ingredients In a medium bowl, and whisk together. More specifically, 1 cup of powdered sugar, ¼ teaspoon of vanilla extract, and enough milk (a tablespoon at a time) to reach desired consistency. If you want a thicker icing, add more powdered sugar. If you want a thinner icing, add more milk.

Pour the icing over the fluffy cinnamon rolls and let it drizzle down the sides.

To make overnight cinnamon rolls

Simply follow the instructions up to the point where you cut and place the shaped dough in a greased pan. Cover loosely with oiled plastic wrap and refrigerate overnight (for 2-24 hours). In the morning, before baking, take the cinnamon rolls out of the fridge and let stand, covered, at room temperature for about 30 minutes. Then, uncover and bake as directed.

Tips

• Check the expiration date on the yeast and test it to see if it’s still viable.
• For easier mixing, have the eggs at room temperature.
• If possible, use russet potatoes because they have a high starch content and yield a light and fluffy texture in the bread.
• The most precise technique to measure flour is by weight. If you don’t have a kitchen scale, fluff your flour and then scoop it using a dry measuring cup and level it off with the back of a knife. For reference, 1 cup of all-purpose flour = 142 grams [source]. 
• When slicing the dough, you’ll squish the rolls if your knife isn’t sharp enough. One alternative is to use kitchen string or unflavored dental floss. Simply slide the string (or floss) under the rolled dough, bring the two ends up and cross them over each other to cut through the dough. Another alternative is to use a serrated knife or a sharp bench scraper.

FAQ

Potato dough recipes

If you are looking for more yeast bread recipes made with mashed potatoes be sure to try this Italian focaccia recipe or these traditional Italian donuts my nonna would call “screppelle”.

Recipe origins

I bought a Better Homes and Gardens magazine called “Cook’s Secrets” a few years ago. I’ve adapted this recipe from there. 

This is your recipe if you are looking for the best make-ahead breakfast recipes for a crowd.

These mashed potato cinnamon rolls are perfect for special occasions, weekend breakfasts, or holiday brunches. But don’t worry – they’re easy enough to make any time. The best part is the delicious vanilla icing that’s perfect for drizzling over the rolls. 

Every time I make these rolls, I can’t decide if I have more pleasure making or eating them. 

Enjoy! 

And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

★★★★★ If you have made these homemade potato cinnamon rolls, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on January 10, 2015, and republished on April 2, 2022, with updated content and photos. Thanks for sharing!