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Mashed Potato Cinnamon Rolls

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Recipe Summary Mashed Potato Cinnamon Rolls

From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.

Ingredients | Canceled Stamp Image

2 cups warm milk

1 cup mashed potatoes

⅔ cup shortening

⅔ cup white sugar

2 eggs

1 ½ teaspoons salt

2 tablespoons active dry yeast

7 ½ cups all-purpose flour, or as needed

½ cup brown sugar, or as needed

2 tablespoons milk, or as needed

1 tablespoon ground cinnamon, or to taste

½ cup raisins, or to taste (Optional)

2 cups brown sugar

1 cup butter, melted

½ cup milk

3 cups confectioners' sugar, or more as needed

Directions

Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.

Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.

Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.

Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.

Preheat the oven to 350 degrees F (175 degrees C).

Bake rolls in the preheated oven until light brown, 10 to 15 minutes.

Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.

Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.

You can also add apple pieces or toasted walnuts to the filling, if you'd like.

Recipe history: When papa was a little boy, he attended a one-room school in rural Kansas. Every Friday, the Amish woman who cooked for the school would make cinnamon rolls for the children. Papa remembers that when he could bring a nickel with him to school, he would buy a carton of milk to wash down his cinnamon roll. He was able to get the recipe that was used for those memorable rolls and we still enjoy them today!

Freezing: After rolls have cooled from baking, place them in gallon-sized plastic bags. Squeeze out extra air, seal, and place in the freezer. Freeze frosting in a separate microwaveable container. To serve, take frozen rolls out of the bag, place on a plate, and defrost in a microwave. Top with thawed frosting and serve warm.

Info | Canceled Stamp Image

prep: 45 mins cook: 10 mins additional: 1 hr 45 mins total: 2 hrs 40 mins Servings: 40 Yield: 7 pie pans of rolls

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