How many times have you tried (and failed) to make a gooey soft homemade cinnamon roll? Too many to count, probably. And instead of trying again you went for a can or something frozen and that works, sure. But if you want to try again, I’ve got just the thing you need here–secret ingredient included.
Freezer Friendly, Make Ahead, Big Batch
I love these things. They are truly soft homemade cinnamon rolls–in fact, they are so soft that I left the pan sitting out on the stove all night without any plastic wrap on them–I know–I am such a rebel.
And they were still soft in the morning. I’m a rebel or a genius, I’m not sure which. You can decide.
And speaking of genius, let’s talk about what makes this recipe so good.
Don’t pass out.
They have mashed potatoes in them, and a cup of the water you cooked them in.
Now before you start up a protest, let me tell you why this works: it’s the starch in the potatoes that helps keep things moist, not to mention that this is a very wet dough. The wetter you can keep it without adding too much flour, the better off your soft cinnamon rolls will be.
You can use leftover potatoes from dinner the night before as long as they aren’t loaded down in odd stuff like chicken broth, cheese or pepper. I have used leftover ones that had just butter and salt in them and I’ve made them plain-oh-plain just mashed straight from the pot. I couldn’t tell a difference. Try to puree your potatoes very smooth with a mixer. Cook them all the way through and avoid any big lumps. That wouldn’t be too good.
If for some reason you forget to save the water from your potatoes it’s perfectly fine. I’ve done that too, and you can just add a cup of regular water, they will be fine.
This recipe makes two 9×13 pans of rolls. It’s a HUGE recipe. If you don’t want to make that many, just cut this recipe in half or freeze the other half before their second rise and you can make them later.
For the icing, you can make something from scratch, but WHY? I use a can of cream cheese cake icing and it’s still awesome. Shortcuts where you can people.
If you’re gonna spend 3 hours making cinnamon rolls, I say make SOMETHING easy. I mean–what do you think I am? A workaholic bread-baking, farming mom and writer?
Oh.
Yeah. Gotcha.
Let’s make rolls.
- 1 cup lump free mashed potatoes
- 1 cup reserved potato water or plain water is fine
- 3/4 cup butter or margarine melted, 1 1/2 sticks
- 3/4 cup sugar
- 2 teaspoons salt
- 1 cup hot tap water
- 2 envelopes yeast
- 1/2 cup WARM water
- 2 eggs
- 8 1/2 cups all purpose flour
- 1/2 cup butter or margarine softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1/4 teaspoon pumpkin pie spice optional
-
Combine the potatoes, potato water, butter, sugar, salt and hot water in a very large bowl.
-
Mix well and set aside to cool to lukewarm.
-
Combine the yeast and 1/2 cup warm water in a small bowl. Let rest 5 minutes.
-
Add eggs, yeast, and 2 cups of the flour to the potato mixture.
-
Using a dough hook and stand mixer (or mix by hand) blend well.
-
Add flour, 1 cup at a time until a soft dough forms. This usually takes almost all 8 cups.
-
Knead on a floured surface or with your dough hook until it's smooth and elastic about 4 to 6 minutes.
-
Place in an oiled bowl and turn to coat all sides.
-
Cover and rest one hour until doubled in size.
-
Divide dough in half and roll one into a 12x18 inch rectangle.
-
Mix the sugars, cinnamon, and pumpkin pie spice in a bowl.
-
Spread half the butter on the dough and sprinkle on half the sugar mixture.
-
Roll from the long side and cut slices about 2 inches thick.
-
Place in a greased 9x13 pan.
-
Repeat with other half of dough. (You can freeze rolls at this point if you want to)
-
Cover and rise in a warm place 30-45 minutes until doubled
-
Bake in 350 degree oven 25 to 35 minutes. Tent with foil if they get too dark.
-
Cool 15 minutes and the drizzle with icing.
Linda says
Thanks for the great recipe. Have made various recipes of cinnamon buns but either toss them in freezer as soon as cool or if left on counter – into compost the next morning as they are DRY!! But not this recipe.
I have made these twice – super easy – very active dough. I made as per recipe the first time and the second I added extra water to pot of potatoes and saved the water to sub in for the hot water. Both times the recipe was a huge success and yes, I left them uncovered on the counter overnight and they were very edible.
With the second batch, I used half of the dough to fill with a little melted butter and lots of chocolate shavings for variety. Made a decent sweet bun.
Next project is to use this amazing dough to make wiener wraps for appetizers and try a savory filling.
Rachel Ballard says
Yes you’ve discovered how good these really are Linda! I’m so glad you enjoyed them. Everyone really does! –Rachel
Bethany says
I’m a sucker for a good cinnamon roll!! And these look unreal. Definitely going to have to try this recipe!
Denise Launderville says
Have you ever made these with a Gluten Free Flour blend that is suppose to be a cup 4 cup exchange. I really want a good Gluten Free Cinnamon Roll. Thanks
Rachel Ballard says
You know Denise, I’m going to sound like a real downer here, but in all of my gluten free baking adventures I feel like there’s no good yeasted gluten free bread or baked goods out there. I do have a blend that gets me slightly closer to the flavor and texture of a real cinnamon roll dough and that’s from the Allergen Free Baker’s Handbook by Cybele Pascal. To me, cup for cup flours don’t do it–and I have such a hatred for white rice flour’s grittiness I can barely verbalize it. That’s why I don’t use cup for cup blends: they are usually all white rice flour. So, no, the answer is that I haven’t adjusted this recipe for gluten free baking. It feels like a Holy Grail I’m never going to find. –Rachel
Bev Herndon says
Haven’t made these yet,but am going to. Question. Why do they sometimes pop up in the center
Rachel Ballard says
Hey Bev, You know, I’m not sure. Mine don’t usually do that. It has to be that they are rolled tightly and when the dough expands with heat it has no where to go but up. That’s my best guess.