Ingredients for Cinnamon Potato Rolls
- 1/2 cup granulated sugar + 1/2 cup packed brown sugar
- 1 cup mashed potatoes
- 1/2 cup warm water (105-115°F)
- Active Dry Yeast
- 1/4 cup (1/2 stick) softened butter + 1/4 cup (1/2 stick) softened butter
- 2 large eggs
- 1 teaspoon salt
- All Purpose Flour
- Brown Sugar
- Ground Cinnamon
- Cream
- Icing
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How to Make Cinnamon Potato Rolls
- In a large mixing bowl, combine 1/2 cup granulated sugar and 1 cup mashed potatoes.
- Add 1/2 cup warm water (105-115°F) and 2 1/4 teaspoons active dry yeast.
- Mix well until the yeast is dissolved.
- Cover the bowl and let rise in a warm place for 1 hour, or until doubled in size.
- Meanwhile, prepare the cinnamon filling: In a medium bowl, combine 1/2 cup brown sugar, 2 tablespoons ground cinnamon, and 1/4 cup (1/2 stick) softened butter.
- Gently stir the risen dough down.
- Add 1/4 cup (1/2 stick) softened butter, 2 large eggs, and 1 teaspoon salt to the dough. Mix well.
- Gradually stir in 4-5 cups all-purpose flour, one cup at a time, until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface.
- Knead the dough until smooth and elastic, about 6-8 minutes. Add more flour if needed to prevent sticking.
- Divide the dough in half.
- On a lightly floured surface, roll each portion of dough into a 12x12 inch square.
- Spread half of the cinnamon filling evenly over each square, leaving a 1-inch border.
- Roll up each square tightly, jelly-roll style.
- Place the rolls seam-down in a greased 9x9 inch baking pan.
- Cover the pan and let the rolls rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 350°F (175°C).
- Bake for 35-40 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
- Let cool slightly before drizzling with a confectioners' sugar icing (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
97g
Fat
24g
Carbs
20g
