Easy Mashed Potato Cinnamon Rolls
You have just found the world's best recipe for soft, homemade Easy Mashed Potato Cinnamon Rolls. This amazing recipe can also be made ahead of time and refrigerated or frozen until required. Hard to believe, but true.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 rolls
- 4 1/2 cups flour separated 1 1/2 and 3 cups
- 1 package active dry yeast 2 1/4 teaspoon
- 1 cup milk
- 1 cup mashed potato (russet) cooked
- 1/3 cup butter cut up
- 1/4 cup sugar granulated
- 1 teaspoon salt
- 2 eggs
the cinnamon sugar mixture
- 1/2 cup brown sugar
- 1 1/2 teaspoon cinnamon
- 1-2 tablespoons flour
- 1/4 cup butter melted (for brushing)
In a large mixing bowl (of stand mixer) combine 1 1/2 cups of flour with yeast. Set aside.
Combine milk, potato, butter, sugar, and salt in a medium saucepan. Heat on medium heat until butter starts to melt.
Remove from heat.
Add to flour mixture and mix on low speed for about one minute.
Add eggs and continue beating until well incorporated (2-3 minutes). Scrape down sides of bowl.
Switch to dough hook.
Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
Cover with plastic wrap.
Let rise for about 45 minutes or until doubled in size.
Turn it out on a lightly floured board and let it rest for about 10 minutes.
Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
Preheat oven to 375 ° F.
Roll out dough until you get an 18 x 12 inch rectangle.
Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
Roll into a log, starting with the long side.
Brush the top of roll with melted butter.
Cut the roll into 12 slices.
Place in prepared pan.
Cover with plastic wrap and let rise for about 30 minutes or until double in size.
Bake for about 30 minutes or until golden brown.
Cool slightly before drizzling with icing (if using).
Icing is optional: I like to combine a 1/2 cup of icing sugar with about 1 tablespoon of milk. Whisk until smooth and glaze the rolls before serving.
Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).
*adapted from recipe in Cook's Secrets Magazine
Serving: 1serving | Calories: 344kcal | Carbohydrates: 54g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 300mg | Potassium: 154mg | Fiber: 1g | Sugar: 14g | Vitamin A: 350IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2.5mg