Every year around the holidays when my mom would ask what I wanted to eat for our big meal, there was only one thing that I cared about – potato rolls. I didn’t really care what else we had as long as we had those rolls. I still love them, so when I have leftover mashed potatoes, potatoes rolls are the first things I think about.
Or at they were until I started making these Potato Cinnamon Rolls. Before I talk about how awesome these cinnamon rolls are (and they absolutely are!), let me get one thing out of the way: you can’t taste the potato. All you can taste is all of the fantastic cinnamon roll deliciousness.
The cinnamon rolls have a gooey cinnamon-sugar filling and extra cinnamon-sugar crust along the bottom. They’re also covered with a sweet, cinnamon-y glaze. So, if you love big, soft cinnamon rolls, these guys are for you.
Potato Cinnamon Rolls
- 2 ¼ tsp . active dry yeast
- 1/2 c . granulated sugar
- 1/4 c . warm water (about 105 F)
- 1 tsp . cornstarch
- 1/2 c . mashed potatoes , at about room temperature
- 1 c . warm milk (about 105 F)
- 1/3 c . butter , melted
- 1 large egg
- 1/2 tsp . salt
- 1 tsp . vanilla extract
- 4-5 c . all-purpose flour
- 2 T . butter , melted
- 1/2 cup packed brown sugar
- 1/4 c . granulated sugar
- 1 T . ground cinnamon
For the pan
- 2 T . butter , melted
- 1/3 c . brown sugar , packed
- 1/2 T . ground cinnamon
- 1 c . confectioners' sugar
- 2-3 T . milk
- 1/2 tsp . vanilla extract
- 1/2 tsp . ground cinnamon
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if mixing by hand), dissolve yeast and sugar in warm water.
Let yeast mixture stand 5-10 minutes, or until foamy.
Add cornstarch, mashed potatoes, milk, butter, egg, salt, vanilla; stir to combine.
Stir in 2 cups flour until incorporated.
Add enough of the remaining flour to form a soft dough.
If mixing with the stand mixer, switch to the dough hook and knead for 4-5 minutes. If mixing by hand, knead until smooth and elastic on a lightly floured surface for about 6-8 minutes.
Place in a greased bowl, and cover.
Let rise until double, about 1 ½ hours.
On a lightly floured surface, roll dough into a 13x9-inch rectangle.
Brush dough with melted 2 tablespoons of melted butter.
For the filling, stir together sugars and cinnamon, and sprinkle cinnamon-sugar mixture over melted butter.
Roll dough up, starting with a long side.
Cut into 12 pieces.
To prepare the pan, brush a 13x9-inch pan with 2 tablespoons butter.
Stir together brown sugar and cinnamon; sprinkle over the melted butter in the pan.
Place cinnamon roll slices, cut side down, in prepared pan.
Cover, and let cinnamon rolls rise for 45 minutes – 1 hour.
Toward the end of the second rising time, preheat oven to 350 F.
Bake cinnamon rolls for 20-30 minutes, or until light golden brown.
Remove the cinnamon rolls from the oven, and let them cool in the pan on a wire rack for about 10 minutes.
While the cinnamon rolls are cooling, prepare the icing, if using.
In a medium bowl, stir together icing ingredients.
Drizzle over cinnamon rolls, and serve warm.