I love cinnamon rolls. That’s why I’m confessing right now that I’ve never quite been able to replicate the melt-in-your-mouth texture and flavor you get from places like Cinnabon. That is until I discovered how to make potato cinnamon rolls.
Cinnamon rolls are the perfect combination of carbs filled with butter and cinnamon and covered in icing. How could you not love them as much as I do?
But what if I told you that you could make them perfect at home. Every time.
You might love me for teaching you how to bake these soft cinnamon rolls. You might hate me for helping you make one of the most irresistible treats of all time.
Either way, cinnamon rolls with mashed potatoes will change your life.
This recipe was actually shared with me by a friend. Up until then, I hadn’t ever heard of putting mashed potatoes in cinnamon rolls. To be honest, I was pretty skeptical.
But they didn’t disappoint! These cinnamon rolls are so rich in flavor and come out super soft every time. It’s become my go-to ever since – and I know it will be yours, too.
For the dough, you’ll need milk, butter, yeast, warm water, eggs, sugar, salt, mashed potatoes, and flour. The cinnamon filling is made up of butter, brown sugar, granulated sugar, and cinnamon.
If you’d like to add icing, you’ll need powdered sugar, butter, shortening, vanilla, a dash of salt, and a small amount of milk.
How to Make Mashed Potato Cinnamon Rolls
First, we’re going to prepare the dough. Scald your milk and allow it to cool until lukewarm.
Then, mix your yeast into the warm water to soften it up. Add that to the milk mixture and stir it together.
Slightly beat the eggs and add them into the mixture, along with the sugar, salt, mashed potatoes, and 4 cups of flour. Blend it together with a mixer until it’s smooth and well combined.
Next, slowly mix the remaining flour in one cup at a time until you end up with a soft dough. The amount of flour you need to add will vary, and should be between 9 and 10 cups total. I usually use closer to 9.
Cover your dough and allow it to rise until it’s doubled in size.
Once the dough has risen, divide it in half and roll it out into two large rectangles. Or, for larger cinnamon rolls, don’t divide the dough before rolling it out.
Next, you’re going to make the cinnamon filling. First, spread softened butter evenly over the rolled-out dough. Depending on how thin your dough is rolled, you might need more or less than ½ cup of butter.
In a small bowl, mix together the sugars and cinnamon. Then sprinkle the mixture evenly over your buttered dough.
Starting at the edge, roll up your rectangle into a long roll.
Then slice it with a sharp knife or unscented floss to create each cinnamon roll. The width of the sliced pieces can be adjusted based on your preference, but I usually cut mine 1 to 1 ½ inches wide.
Arrange your slices on a greased 9 x 13 pan or baking sheet and cover. Let the rolls rise until doubled in size.
After rising, preheat your oven to 350 degrees and bake your cinnamon rolls for 20 minutes or until browned. They’ll come out looking (and smelling) absolutely delicious!
While your cinnamon rolls cool, make the icing. Combine the powdered sugar, butter, shortening, vanilla, and a dash of salt. Then add a small amount (about 1-2 teaspoons) of milk. Mix it in well, adding more until you get your desired consistency.
Spread your icing over the cooled cinnamon rolls. The shortening in the icing will help keep it soft.
Why use Mashed Potatoes in Cinnamon Rolls?
OK, I know what you’re thinking. Mashed potatoes aren’t something you’d usually expect to see in pastries. But, like other rolls with mashed potatoes, they actually help create a softer and richer dough.
The starch in the potatoes is what makes the dough extra soft. Potato starch holds on to more moisture than flour, and a combination of the two can really improve your dough. What a great way to use up leftover (unseasoned) mashed potatoes!
Can I use Instant Potatoes?
While I prefer to use regular mashed potatoes, you can totally use instant mashed potatoes in your cinnamon rolls, too. Just prepare your instant mashed potatoes following the package directions.
Just make sure the variety of instant mashed potatoes you use doesn’t have any extra seasoning or ingredients. Only plain instant mashed potatoes will work!
- Cinnamon rolls can be served at room temperature, cold, or warm. Personally, I love them warmed up in the microwave! They come out extra gooey and delicious.
- If you want to make these ahead for breakfast, follow the recipe directions normally. After slicing the rolls and putting them into the pan, cover and store the pan in the fridge overnight. Then bake in the morning!
- Baking time will vary depending on what kind of pan you use and how pressed together your rolls are.
- You could substitute the icing in this recipe for cream cheese frosting. It’s made with ½ a cup of butter, one 8oz stick of cream cheese, 2-3 cups of powdered sugar, and tsp of vanilla.
- If you want to use leftover mashed potatoes in this recipe, make sure that they’re not too heavily seasoned. However, preparing mashed potatoes with butter, milk, and a bit of salt should still work fine in this recipe.
Love These Soft Cinnamon Rolls? Try These Ideas!
If you love cinnamon rolls, you should try this healthy Cinnamon Roll Overnight Oats recipe. Or stick to dessert and make some Cinnamon Glazed Pumpkin Spiced Bread or some Freezer Friendly Brownie Bites. If that doesn’t hit the spot, treat your family with this Maple Glazed French Toast Casserole recipe, or try these Homemade Blueberry Lemon Sweet Rolls for a cinnamon roll style recipe with a twist.
How did your gooey cinnamon rolls turn out? If you share your take on this recipe, I’d love to see it! Tag me in your pictures on Instagram @happymoneysaver and use the hashtag #happymoneysaver!
Potato Cinnamon Rolls
- 2 cups milk scalded
- 1/2 cup butter
- 2 pkg yeast
- 1/2 cup warm water
- 2 eggs slightly beaten
- 1 cup sugar
- 2 tsp salt
- 1 cup mashed potatoes
- 9-10 cups flour divided (I’ve always only needed 9)
- 1/2 cup butter softened (I usually use closer to 3/4 cup – 1 cup between the two rectangles)
- 1/2 cup brown sugar
- 1/2 cup sugar
- 4 tbsp cinnamon
- 2 cups powdered sugar
- 4 tbsp butter softened
- 1 tbsp shortening
- 1 tsp vanilla
- dash salt
- milk to consistency
Make the Dough
- Scald the milk and allow it to cool until lukewarm.
- Mix your yeast into the warm water to soften it. Add to the milk mixture and stir together.
- Add slightly beaten eggs, sugar, salt, mashed potatoes, and 4 cups of flour. Blend together with a mixer until smooth.
- Slowly mix the remaining 3-4 cups flour in one cup at a time until you end up with a soft dough.
- Cover and allow it to rise until it’s doubled in size.
- Divide it in half and roll it out into two large rectangles. For larger cinnamon rolls, don’t divide the dough before rolling it out.
Make the Cinnamon Filling
- Spread softened butter out evenly over the rolled out dough.
- In a small bowl, mix together the sugars and cinnamon. Then sprinkle the mixture evenly over your buttered dough.
- Starting at the edge, roll up your rectangle into a long roll. Slice it into 1 to 1 ½ inch sections with a sharp knife.
- Arrange your slices on a greased 9 x 13 pan or baking sheet and cover. Let the rolls rise until doubled in size.
- After rising, preheat your oven to 350 degrees and bake your cinnamon rolls for 20 minutes or until browned. While your cinnamon rolls cool, make the icing.
Make the Icing
- Combine the powdered sugar, butter, shortening, vanilla, and a dash of salt. Then add a small amount (about 1-2 teaspoons) of milk.
- Mix it in well, adding more until you get your desired consistency.
- Spread your icing over the cooled cinnamon rolls.
How to Store
- Allow to cool completely then store in an airtight container.
- Baked cinnamon rolls can also be frozen in a gallon sized freezer bag. To serve, allow to thaw and warm in the microwave.
This recipe was first posted on November 27, 2012, but was updated with new photos and better-detailed instructions & tips on July 21st, 2022.
These are wonderful. I lost the recipe my mother used to make, these taste just like hers. She put mashed potatoes in hers also. Thank you so much.
Wanted a new recipe for the cinnamon rolls I wanted to bake today and ran across your recipe. I happened to have about a cup of leftover mashed potatoes from dinner that I planned to use for potato cakes, SO …. amazing results with this recipe even though I messed up a couple things. I only used 1 teaspoon of salt,,,,, didn’t miss the extra teaspoon, the flavor was perfection. I misread tablespoon for teaspoon and only used 4 teaspoons of cinnamon. Still, these rolls were amazing. I have been using and ABM for my rolls but for these I used my mixer. Really only a few extra minutes babysitting the dough while it kneaded so the ABM went up onto the top pantry shelf and off of my counter. Using leftover mashed potatoes worked just fine. Maybe not if yours are heavily peppered as some prefer. I did notice that they had a very slow rise which helps develop a better texture. In a nutshell? The PERFECT cinnamon roll.
Yay!! So happy you liked them!
do these get the oey-goey bottoms too?
Have to try this. Your recipes are just what I am looking for.
Also an IDaho girl here…raised on a potato farm in Idaho Falls…eating Reed’s Dairy products…now living in Boise! so so so glad to have found you all!
can’t wait to get a chance to make your recipe…and then hide it before my teen agers eat it all!
Thanks for all your wonderful blog entries…and for passing along your grandmother’s recipes.
Laura Radabaugh says
Thank you so very much for being brave enough to post all these wonderful ideas and recipes! Sometimes at 53 one feels a lack of courage…so, your site is appreciated!
Did you grease the paper pans?
HI, these sound and look amazing!! I am very excited to make them… but I have to admit “Yeast” always scares me!! Which kind do you use? There are so many! Thanks.
thanks SO much for sharing..yummy!!
this was a fantastic recipe! thanks so much for sharing. we ate our rolls warm out of the oven with just butter on them. perfect.
I added the 8-in round paper cake pans to my Amazon cart yesterday but didn’t check out. I check it today and the price is dropped from $24.95 to $19.72 today.
Yes, I have seen them as low as $16 something before, so keep your eyes out for deals on them. Any price less than a dollar a pan is a good deal to me!
That is awesome. Gotta love a good deal!
It is all about the potatoes. Many professional bakeries work with potato flour. It has a distinctive taste and property. Can’t wait to try this recipe.
Wondering if they are just boiled potatoes mashed up or do you put in butter and/or milk like I would when serving them with dinner?
P.S. Idaho Girl here too…the dairy down the road puts Potato Pearls in their ice cream and I think their chocolate milk and it has been on Food Network!
Ok Krista, I must know where this dairy is!? potato pearls in ice-cream and chocolate milk…. you had me at ice-cream. 🙂 For the cinnamon rolls I just boiled the potato and mashed it really well until it was smooth. If you end up using mashed potatoes from a dinner, let me know. That would be much more convenient. 🙂
Where in Idaho are you? My husband is a potato farmer..he’s gonna love this recipe even more AFTER I tell him there are potatoes in it! Heard of Reed’s Dairy? There chocolate milk is so thick we have to serve it half milk, half chocolate milk…yummy!! Check out Idaho Falls…we are small but famous for little things!
Yes, I love Idaho Falls! I actually have been to Reed’s dairy. I wish I would have known about the potatoes at the time. I would have been amazed. Me and my husband went to school in Rexburg and we now live in Boise. 🙂