classic cinnamon rolls — This prize-winning classic cinnamon rolls recipe yields tender, pillowy rolls with a buttery cinnamon filling and a creamy glaze. The unique twist: mashed potatoes in the dough help keep the crumb exceptionally soft and moist — a showstopper for fairs, holidays, or weekend brunch. Follow the step-by-step method below for consistent, bakery-quality results.
Prep Time: 30 mins • Cook Time: 30 mins • Additional Time: 1 hr 45 mins (rising) • Total Time: 2 hrs 45 mins • Servings: 24 (Yield: 24 rolls)
Ingredients
Dough:
- 1 cup mashed potatoes (about 2 medium potatoes), warm
- 1 cup reserved potato cooking water, warm
- 3/4 cup butter or margarine
- 3/4 cup white sugar
- 2 teaspoons salt
- 1 cup hot water
- 2 envelopes active dry yeast (or 2½ tsp instant yeast)
- 1/2 cup warm water (100–110°F / 38–43°C) for yeast proofing
- 2 large eggs
- 8 1/2 cups all-purpose flour (add more as needed)
Filling:
- 1/2 cup softened butter
- 1 cup granulated sugar
- 1 1/2 teaspoons Saigon (or ground) cinnamon
Icing:
- 3 cups powdered sugar
- 6 tablespoons softened butter
- 1 tsp pure vanilla extract
- 5 tablespoons milk (more as needed)
Directions
Step 1
Prepare potato mixture: In a large mixing bowl, combine mashed potatoes, reserved potato water, butter, sugar, salt and hot water. Stir until butter melts and mixture is warm (not hot). Meanwhile, dissolve yeast in 1/2 cup warm water and let sit 5 minutes until foamy.
Step 2
Build dough: Add eggs, 2 cups flour and the yeast mixture to the potato mixture. Beat to combine, then continue adding remaining flour 1 cup at a time until a soft dough forms.
Step 3
Knead: Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic (or use a mixer with a dough hook). Place dough in a greased bowl, turn to coat, cover and let rise in a warm place until doubled, about 1 hour.
Step 4
Roll out: Punch down dough and divide in half. Roll one half into a 12×18-inch rectangle on a lightly floured surface. Spread half the softened butter evenly over the dough.
Step 5
Add filling & roll: Combine 1 cup sugar and 1 1/2 tsp cinnamon; sprinkle half of the cinnamon sugar over buttered dough. Roll tightly from the long side, sealing seam, and cut into 12 even slices. Place cut sides up in a greased 13×9-inch pan. Repeat with remaining half.
Step 6
Second rise: Cover pans and let rolls rise another 30–45 minutes until nearly doubled in size.
Step 7
Bake: Preheat oven to 350°F (175°C). Bake rolls until golden, about 25–30 minutes.
Step 8
Icing & serve: Cool rolls 15 minutes. While cooling, whisk icing ingredients until smooth and pourable; drizzle over warm rolls and serve.
Cook’s Note
Mashed potatoes add moisture and resilience to the dough — use plain potatoes (no seasonings). For extra shine, brush rolls with a little melted butter as soon as they come from the oven before icing.
Nutrition Facts (per serving)
Calories 404 • Total Fat 14g • Saturated Fat 8g • Cholesterol 49mg • Sodium 318mg • Total Carbohydrate 65g • Dietary Fiber 2g • Total Sugars 30g • Protein 6g