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–+ servings
Two potato cinnamon rolls on a small plate.
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5 from 1 vote

Potato Cinnamon Rolls

The secret to making these gooey, rich, and super moist cinnamon rolls is adding mashed potatoes. The whole family will be begging for seconds and you’ll never go back to making regular cinnamon rolls again!
Prep Time40 minutes
Cook Time20 minutes
Rising Time2 hours 30 minutes
Total Time3 hours 30 minutes
Course: bread
Cuisine: American
Keyword: Mashed Potato Cinnamon Rolls, Potato Cinnamon Rolls, Soft Cinnamon Rolls
Servings: 12
Calories: 793kcal
Author: Karrie

Ingredients

Dough:

  • 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)

Cinnamon Filling:

  • 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

Icing:

  • 2 cups powdered sugar
  • 4 tbsp butter softened
  • 1 tbsp shortening
  • 1 tsp vanilla
  • dash salt
  • milk to consistency

Instructions

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.

Notes

Warm cinnamon rolls up in the microwave for a gooey treat.
To make ahead, follow recipe directions. Instead of allowing sliced cinnamon rolls to rise, store them covered in the fridge overnight. Bake normally in the morning.
Baking time will vary depending on how compacted the cinnamon rolls are on the pan.
You can 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 using leftover mashed potatoes, make sure potatoes aren’t heavily seasoned.

Nutrition

Serving: 1g | Calories: 793kcal | Carbohydrates: 134g | Protein: 13g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 577mg | Potassium: 268mg | Fiber: 5g | Sugar: 56g | Vitamin A: 703IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 5mg