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Frosted Cinnamon Rolls with Mashed Potatoes

A fabulous traditional cinnamon roll. Mashed potatoes in the dough make them extra light.

Frosted Cinnamon Rolls with Mashed Potatoes

Print Recipe

Yield

24 rolls 24 rolls

Prep Time

0:30 0:30

Bake Time

25 to 30 minutes 25 to 30 minutes

Cool Time

15 minutes 15 minutes

Rise Time

1 hour 45 minutes 1 hour 45 minutes

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Ingredients

  • Rolls:
  • 1 cup mashed potatoes from 2 medium potatoes
  • 1 cup potato water, reserved
  • 3/4 cup butter
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 cup hot water
  • 2 envelopes Fleischmann's Active Dry Yeast
  • 1/2 cup warm water (100 to 110°F)
  • 2 eggs
  • 8-1/2 to 9-1/2 cups flour
  • Filling:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1-1/2 tablespoons ground cinnamon
  • Icing:
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 5 to 6 tablespoons milk

Directions

  1. Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Add eggs, 2 cups flour and yeast mixture to potato mixture. Continue adding flour, 1 cup at a time until soft dough forms.
  2. Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 hour, until doubled.
  3. Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12x18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly, sealing edges. Cut into 12 slices. Place in greased 13x9-inch pan.
  4. Repeat with remaining dough. Cover and let rise 30 to 45 minutes.
  5. Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

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