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A fakely mash potato cinnamon roll iced with sweet buttercream icing.
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Mashed Potato Cinnamon Rolls

Perfectly fluffy rolls swirled with cinnamon, syrup, and sugar is the basic make-up of this mashed potato cinnamon rolls recipe. What you wouldn't guess is that mash potatoes are what keeps these rolls light and airy. Then, when you top these cinnamon rolls with our sweet buttercream icing, it's literally heaven!
Course Breakfast
Cuisine American
Keyword Mashed Potato Cinnamon Rolls
Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 7 hours
Servings 20

Ingredients

Dough

  • 1 package yeast in ½ warm water
  • 1 cup mashed potatoes room temperature
  • cups hot water
  • 1 cup Crisco
  • 2 teaspoons salt
  • 1 cup sugar
  • 2 eggs lighty beaten
  • 7 cups flour

Butter/Syrup Mixture

  • ½ cup butter (1 stick) melted
  • ½ cup maple pancake syrup

Cinnamon/Sugar Mixture

  • 1 cup brown sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Pour the package of yeast into a 1/2 cup of warm water, mix and set aside.
  • Now combine mashed potatoes, Crisco, salt, and hot water and mix well. Make sure your mashed potatoes are not clumpy but well mashed and the mashed potatoes also need to be at room temperature. For this to work, the Crisco needs to melt! If you are having a hard time doing this put the mixture in the microwave and heat it 20 seconds at a time until the Crisco melts. Once it's all thoroughly mixed, add sugar and eggs and blend well. Finally, add the yeast into the mixture.
  • Stir in half or more of the flour until the mixture is elastic-like. Scrape the bowl and add the rest of the flour. Stir until everything is just combined. Now put the dough in a large lightly greased bowl sprayed with cooking spray.
  • Next, put the dough in the oven on bread proof or a slightly warmed oven. You can achieve this by just turning on your oven light or preheating your oven to 100 degrees Fahrenheit. Let the dough rise until it has doubled in size. As a guide, rapid rise yeast can take 2-4 hours and regular active dry yeast can take 5-7 hours to rise.
  • As we are getting close to rolling out our dough, let us make the cinnamon sugar goodness that we are going to use as the filling to these rolls. Whisk to combine your melted butter and syrup. In a separate bowl, mix your cinnamon and sugar. Set aside both bowls.
  • Once the dough has doubled in size or risen, sprinkle a bit of flour in a 9-inch circle on the counter and dump out the dough on top. Roll it out into a large rectangle where the dough is about ½ inch thick in height.
  • With a pastry brush spread the butter mixture all over the rolled-out cinnamon roll dough, edge to edge. Then evenly sprinkle the entire cinnamon-sugar mixture on top.
  • Next, roll the dough up starting with the longest side and working from the bottom up. Try to keep the roll tight without squeezing the butter and sugar out. You might have to lift, pull and roll the dough all at the same time.
  • Taking a pizza cutter cut the roll into one-inch thick slices. Put each roll into a lightly greased baking dish or pan keeping the rolls close together. I used one pie plate and one 9x13 inch baking dish.
  • Put the dishes back into the warmed oven and let rise for the final proof of 2-4 hours. Again, the cinnamon rolls should double in size before they are ready to bake.
  • Take your rolls out of the oven and preheat the oven to 375 degrees Fahrenheit. Bake the pans for 15-20 minutes. The tops of your cinnamon rolls should be a nice golden brown color. Cool. Icing with your favorite buttercream icing or glaze and Enjoy!