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!
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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.
- 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).
- 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.
- 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.
- Add the mashed potatoes mixture to the bowl. Whisk together on low speed until everything is well combined, about one minute.
- Add the 2 eggs (room temperature). You can add them one at a time or at the same time.
- 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.
- 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.
- 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.
- 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.
- 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.
- Then, punch the dough down. Cover and let it rest for 10 minutes. This will make it easier to roll out.
- Remove it from the bowl and place it on a lightly floured work surface.
- Roll the dough to an 18 x 12-inch rectangular rectangle with a floured rolling pin (45 x 30 cm).
- Spread the softened butter evenly over the surface of the dough leaving a ½-inch border. Can also use melted butter.
- Sprinkle the brown sugar mixture evenly over the butter. Press the mixture into the dough gently with your fingers.
- Starting with one long side, tightly roll up the dough into a log shape, jelly-roll style.
- Pinch the seams together.
- 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
Yes, you can use leftover mashed potatoes. Just make sure that they are at room temperature before beginning the recipe.
Yes, to freeze, simply wrap them individually in plastic wrap then aluminum foil and place them in a freezer-safe bag or container. They will last for about two months. When ready to eat, remove them from the freezer and let them thaw overnight in the fridge. Then, preheat the oven to 350°F (175°C) and bake for about 20-25 minutes or until warmed through.
The starch in the potatoes (which is higher in Idaho or Russet potatoes) contributes to the structure of the dough and holds more moisture than wheat flour. All of this is done without contributing to the development of gluten. That’s why the end product turns out to be light and tender.
Cinnamon rolls are best served the same day they are made but can be stored in an airtight container at room temperature for up to two days. Alternatively, you can freeze them in an airtight container for up to two months.
Potato dough recipes
Italian Easter Bread
Did you know that this authentic recipe for Italian Easter bread also uses mashed potatoes? The perfect way to celebrate a special brunch or an Italian Easter.
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.
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ 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
Easy Mashed Potato Cinnamon Rolls
Ingredients
- 4½ cups all-purpose flour separated 1½ and 3 cups (215g and 425g)
- 1 package active dry yeast 2¼ teaspoons (8 grams)
- 1 cup milk
- 1 cup mashed potato (russet) cooked
- ⅓ cup butter cut up
- ¼ cup sugar granulated
- 1 teaspoon salt
- 2 eggs room temperature
Cinnamon sugar mixture
- ½ cup brown sugar light
- 1½ teaspoon cinnamon gound
- 1 tablespoon flour
- ¼ cup butter softened (for brushing)
Instructions
- In a large mixing bowl (of a stand mixer) combine 1½ cups (215 grams) of flour with yeast. Set aside.
- Combine milk, potato, butter, sugar, and salt in a medium saucepan. Heat on medium heat and whisk until butter starts to melt and a thermometer reads 105°F-115°F (41-46°C).
- Remove from heat.
- Add this mixture to the flour and yeast in the stand mixer and whisk on low speed for about one minute.
- Add eggs and continue beating until well incorporated (1-2 minutes). Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Switch to the dough hook.
- Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. The dough should pull away from the sides of the bowl while sticking to the bottom. Alternately, you can knead by hand.
- Place it in a lightly greased bowl, turning once to coat.
- Cover with plastic wrap.
- Let rise for about 45 minutes or until doubled in size.
- Punch down dough. Cover and let it rest for 10 minutes.
- While waiting, prepare the cinnamon-sugar mixture by whisking together the brown sugar, cinnamon and flour in a small bowl. Set aside. Also, prepare the pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray. Preheat the oven to 375° F.
- Remove teh dough from the bowl and place it on a lightly floured work surface.
- Roll out dough until you get an 18 x 12 inch rectangle.
- Spread most of the softened butter evenly over the surface of the dough leaving a ½-inch border. Can also use melted butter.
- Sprinkle the brown sugar mixture evenly over the butter. Press the mixture into the dough gently with your fingers.
- Starting with one long side, tightly roll up the dough into a log shape, jelly-roll style.
- Pinch the seams together.
- 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 with plastic wrap and let rise for about 30 minutes or until double in size.
- Bake in preheated oven for 25-30 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 (if using).
- Cool slightly and serve warm.
Video
Notes
- 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.
Nutrition
This post was originally published on January 10, 2015, and republished on April 2, 2022, with updated content and photos. Thanks for sharing!
Leslie B.
Do you think I could add finely chopped pecans to the filling. We are nuts about nuts!
Maria
Oh, I think that is a great idea! Would love to hear about your results if you do decide to try it! Thanks so much for your interest Leslie!
Michelle H
Maria!!! These are amazing. So beautiful and fluffy, I used instant yeast since I couldn’t wait for the double raise. They are absolutely divine, I am ripping out my other roll recipes and this has taken their place. Thank you!!
Maria
I felt the same way the first time I tried this recipe for cinnamon rolls! Thanks so much for sharing Michelle!
Birdie
I made these last week…they ARE DELICIOUS! I am making another batch this morning for my neighbor…beautiful dough to work with…great treat!
Maria
How wonderful Birdie! Thanks so much for sharing.
Gloria
Delicious – definitely keeping this recipe as 1st choice for cinnamon rolls.
Baked as 3 pans so 2 can go to a bake sale & 1 stays to be enjoyed at home
*I did use an instant potato short cut
Maria
Thanks so much for sharing Gloria!
Toni
Is it plan mashed potatoes, or mashed potatoes after you add the milk, butter, salt?
And is this gluten free?
Thanks
Toni
Maria
Thanks for your interest Toni. I use simple mashed potatoes. Although I have never tried with “leftover” mashed potatoes, I am sure the recipe would work. Unfortunately, it is not gluten-free as the recipe also calls for regular flour.
Toni
OH MY GOODNESS these are amazing!!!
They may replace my pumpkin ones as my favorite.
Thank you so much for sharing.
Maria
My pleasure Toni! Thanks for taking the time to comment, appreciate it!
Toni
Returning to say thank you once again for this amazing recipe.
My 16 started a home based cinnamon roll company. Being from idaho we needed a spud recipe. We modified slightly, but it the base for his pear caramel, blackberry lime, strawberry rhubarb.
Its easy to add things and so light and fluffy.
Amazing thank you for sharing!!!
Maria
My pleasure Toni! That’s amazing! Best wishes for much success! Congratulations!
Natalie
I used left over mashed potatoes with milk and butter already in them. The rolls came out wonderful.
Maria
How wonderful Natalie. Thanks so much for taking the time to share, I truly appreciate it!
Michelle
These are delicious. I had some mashed potatoes from last night that I hate throwing away – using them in this recipe was perfect, the buns were so soft!!
Maria
Fantastic Michelle! Thanks for sharing!
Teresa Fantz
These cinnamon rolls are the ones! They are so light and fluffy. I love the trick with the yeast, it works great. I did add a bit more to the inside to get more gooey. Thanks for this recipe.
Maria
Thanks for sharing Teresa. Thrilled to read you enjoyed them!
francesca calabretta
Maria,
I LOVE your recipes. They’ re a breath of fresh air from all the typical ones online. Can you include more gluten free as we can only eat GF? I was a major baker until I had to go gf. my son misses my breads, focaccias etc….
tx
Francesca
Maria
Thank you so much for your kind words Francesca. Gluten-free baking can definitely be challenging. I will keep your request in mind.
Tina Smith
Just made these mashed potato cinnamon rolls, and they were amazing! Thank you!
Maria
Fantastic Tina! Thrilled to hear you enjoyed these Potato Cinnamon Rolls. Thanks for stopping by!
Alice Owens
Wonderful and easy to make! My mother always used mashed potatoes in her receipe I did have them rise in fridge after first rising in oven as the dough was easier to roll out
Maria
Thrilled to hear you enjoyed these Cinnamon Rolls Alice! Thanks so much for taking the time to share, appreciate it!
Leslie
I am used to mixing dry active yeast in warm water and leaving it to completely dissolve and foam.
Will the method of this recipe have the same result?
Maria
That’s what I usually do as well Leslie but you will see this method works for these Cinnamon Buns! Hope you get a chance to try them. Thanks for stopping by!
Alice Owens
Yes and no mess