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–+ servings
Iced cinnamon rolls on baking sheets with some topped with pecans and some plain.
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MASHED POTATO CINNAMON ROLLS

Course: Breakfast and Brunch, sweet breakfast
Cuisine: American
Keyword: best homemade cinnamon roll recipe, cinnamon rolls with mashed potatoes, how to make homemade cinnamon rolls, mashed potato cinnamon rolls
Servings: 24 servings
Calories: 396kcal
Author: Renee Goerger

Equipment

Ingredients

For the dough:

  • 1 cup mashed potatoes dry, no milk added
  • 1 cup reserved potato cooking water
  • ¾ cups butter I use salted
  • ¾ cup granulated sugar plus a small pinch for the yeast mixture
  • 2 teaspoons salt
  • 1 cup hot water
  • 2 packets (2¼ teaspoon PER packet) active dry yeast
  • ½ cup warm water 100-110 degrees
  • 2 large eggs whisked
  • 9 cups all-purpose flour plus additional, if needed

For the filling:

  • 8 tablespoons (1 stick) butter, softened I used salted butter
  • 1 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 2 teaspoons coconut extract or vanilla extract may be substituted

For the icing:

  • 1 package (8 ounces) cream cheese softened
  • 3 cups powdered sugar
  • 1 teaspoon coconut extract
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 tablespoons milk more if needed to reach your desired consistency.
  • 2 tablespoons finely chopped pecans optional
US Customary - Metric

Instructions

To make the dough:

  • -Combine the mashed potatoes, potato water, butter, sugar, salt, and hot water in a large mixing bowl.
  • -Stir all ingredients until the butter melts. Set aside.
  • -Combine the yeast and the ½ cup of warm water with a small pinch of sugar.
  • -Stir to combine and dissolve the yeast.
  • -Set aside and allow to rest for about 5 minutes.
  • -In the bowl of a stand mixer, add the potato mixture, the yeast mixture, the eggs, and 2 cups of flour.
  • -Using a dough hook, add 2 cups of the flour and beat on low speed until combined.
  • -Gradually add the remaining flour, in increments, until all is combined and you have a soft and supple dough (don't be afraid to add more flour if your dough is too sticky).
  • -Turn your dough out onto a floured surface and knead by hand for an additional few minutes.
  • -Place the dough in a large, greased bowl (turning to coat the top), and cover with plastic wrap.
  • -Allow the dough to rise in a *warm, draft-free place* until doubled in volume (approximately 1 hour)
  • *I like to warm my oven to 200 degrees for a few minutes and allow to cool slightly before rising my dough in the oven.

To fill and roll the cinnamon rolls:

  • -In a medium bowl and using a spoon, mix the sugar, cinnamon, and coconut extract to the consistency of wet sand.
  • -When the dough has doubled, remove the plastic wrap and punch the dough to deflate.
  • -Divide the dough in half.
  • -Working with one half at a time, on a floured surface, roll the dough out into a 12x18 inch rectangle.
  • -Using an offset spatula, spread the dough with half of the softened butter.
  • -Sprinkle half of the cinnamon-sugar mixture over the buttered dough.
  • -Starting lengthwise, roll the dough tightly, making sure the seam is on the bottom when finished.
  • -Using a bench scraper to cut the dough cleanly, divide the dough in half, and then portion the dough into 12 equal portions.
  • -Place the rolls on a parchment-lined baking sheet, pressing them lightly to form rounds.
  • -Repeat the exact same steps with the remaining dough until you have 24 equal rolls.
  • -Allow your dough to rise again one more time in your warm, draft-free spot (approximately 40 minutes).
  • -Bake in a preheated 350-degree oven for approximately 40 minutes until nicely golden brown.
  • -Meanwhile, make your icing.

To make and ice the cinnamon rolls:

  • -In the bowl of a stand mixer or with your hand mixer, add all the ingredients (except the nuts) and blend until well combined and you have the consistency you like. Add more powdered sugar for a thick icing, or more milk for a thinner icing.
  • -After the rolls are fully baked, remove them from the oven and allow them to cool for about 15 minutes before spreading the icing on the rolls.
  • Top with chopped nuts if desired.

Nutrition

Serving: 1serving | Calories: 396kcal | Carbohydrates: 68g | Protein: 6g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 282mg | Potassium: 96mg | Fiber: 2g | Sugar: 30g | Vitamin A: 325IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 2mg
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