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Soft Potato Cinnamon Rolls with Cream Cheese Icing Recipe

credibly Delicious-Potato Cinnamon Rolls Recipe
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★★★★★

5.2 from 26 reviews

These Potato Cinnamon Rolls are a delicious twist on the classic cinnamon roll, incorporating mashed potatoes into the dough for a tender, moist texture. Perfect for a large brunch gathering, they are soft, flavorful, and topped with your choice of icing, cream cheese frosting, or browned butter drizzle to satisfy every sweet tooth.

Ingredients

Scale

Dough

  • 4¼ cups all-purpose flour
  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup milk
  • 1 cup mashed, cooked potato*
  • ⅓ cup butter, cut up
  • ⅓ cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs

Filling

  • ½ cup packed brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup butter, softened

Icing Options

Icing
  • 1½ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 4 teaspoons milk
Cream Cheese Icing
  • 1 (3-oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 2½ cups powdered sugar
  • Milk, as needed (about 1–2 teaspoons)
Browned Butter Drizzle
  • ¾ cup butter
  • 3 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare dough base: In a large bowl, combine 1½ cups of the flour with the active dry yeast; set aside. In a medium saucepan, heat and stir together milk, mashed potato, ⅓ cup butter, granulated sugar, and salt just until warm (120°F to 130°F), with butter almost melted. Add this warm mixture to the flour and yeast mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the bowl constantly, then beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.
  2. Knead the dough: Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to create a moderately soft, smooth, and elastic dough—this should take about 3 to 5 minutes. Shape the dough into a ball and place it in a lightly greased bowl, turning once to grease the dough surface. Cover and let rise in a warm place until doubled in size, approximately 45 to 60 minutes.
  3. Prepare for shaping: Punch down the risen dough and turn it out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a 13x9x2-inch baking pan. In a small bowl, stir together the brown sugar and cinnamon for the filling; set aside.
  4. Shape the rolls: Roll the dough into an 18×12-inch rectangle. Spread the softened ¼ cup butter evenly over the dough. Sprinkle the cinnamon-sugar filling over the butter, leaving a 1-inch border on one long side unfilled. Starting from the long filled side, roll the dough tightly into a spiral and pinch the seam to seal.
  5. Cut and proof rolls: Slice the dough spiral into 12 equal pieces. Arrange the rolls cut side down in the prepared baking pan. Cover with a clean kitchen towel and place on the middle oven rack of your unheated oven. Place a bowl of warm water on the lower rack to maintain humidity. Let rolls rise until nearly doubled in size, about 30 minutes.
  6. Bake the rolls: Remove the pan from the oven, uncover, and set aside. Preheat the oven to 375°F (190°C). Bake the rolls for 25 to 30 minutes or until golden brown and cooked through. Cool them in the pan on a wire rack for 10 minutes.
  7. Remove from pan and ice: Use a small metal spatula to loosen rolls from the pan. Place a wire rack on top of the pan, hold the rack and pan firmly, and invert to release the rolls onto the rack (use pot holders to protect your hands). Lift off the pan. Drizzle or spread with your choice of icing while rolls are warm. Serve immediately.
  8. Prepare icings (optional): For basic icing, mix powdered sugar, vanilla, and enough milk to drizzle. For cream cheese icing, beat softened cream cheese, butter, and vanilla until combined; gradually beat in powdered sugar until smooth; add milk a teaspoon at a time until spreadable. For browned butter drizzle, brown the butter in a saucepan over low heat until light brown, then mix with powdered sugar, milk, and vanilla; beat until smooth and spreadable.

Notes

  • The mashed potato adds moisture and tenderness to the dough; use a 10-ounce unpeeled potato, pierced and microwaved for 5 to 7 minutes until tender, then scoop and mash.
  • Make-ahead tip: Prepare the rolls through the final shaping step, then cover with oiled waxed paper and plastic wrap and chill for 2 to 24 hours. Before baking, let stand covered at room temperature for 30 minutes, then bake as directed.
  • Alternatively, use a 3-quart rectangular baking dish. Grease it lightly, reduce the oven temperature to 350°F, and bake about 30 minutes until golden brown.
  • Ensure the liquid ingredients are warmed to 120°F–130°F to activate yeast without killing it.
  • Covering the rolls in the oven with warm water helps create a humid environment, resulting in softer rolls.

Nutrition

Keywords: potato cinnamon rolls, cinnamon rolls, brunch recipes, potato dough, sweet rolls, easy cinnamon rolls

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