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.
Soft Homemade Cinnamon Rolls
Ingredients
For the dough:
- 1 cup lump free mashed potatoes
- 1 cup reserved potato water or plain water is fine
- 1 cup tap water
- 12 tablespoons butter or margarine melted and cooled slightly
- 3/4 cup sugar
- 2 teaspoons salt
- 2 envelopes yeast
- 1/2 cup WARM water
- 4 eggs
- 8 1/2 cups bread flour
For the filling:
- 1/2 cup butter or margarine softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon cinnamon
For the icing
- 8 ounces cream cheese softened
- 4 tablespoons butter softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon milk optional
Instructions
- Combine the yeast and 1/2 cup warm water in a small bowl. Let rest 5 minutes.
- Combine the potatoes, potato water, butter, sugar, salt and tap water in a very large bowl.
- Mix well, then add eggs, yeast, and 2 cups of the flour to the potato mixture. Blend well with a wooden spoon.
- Add flour, 1 cup at a time until a soft dough forms and all 8 1/2 cups are incorporated.
- Once everything is mixed, spray with non stick spray or pat with oil and cover with plastic wrap until doubled in size--2 hours or so.
- Once doubled, divide dough in half and gently knead on a floured surface sprinkling with flour as you go just to keep it from sticking, about 5 to 7 minutes until the dough is smoother and more elastic. Roll one into a 12x18 inch rectangle.
- Mix the sugars, cinnamon, and vanilla in a bowl.
- Spread half the butter on the dough and sprinkle on half the sugar mixture, reserving the rest for the other half of your dough.
- Roll from the long side and cut slices about 2 inches thick or use dental floss or string to cut slices.
- Place in a greased 9x13 pan.
- Repeat with other half of dough. (You can freeze rolls at this point if you want to).
- Cover with greased plastic wrap and rise in a warm place 30-45 minutes until doubled. You can also place the rolls in the refrigerator overnight and bake them in the morning (they will not need any more rising if you have them in the fridge overnight).
- Bake in 350 degree oven 30 to 35 minutes. Tent with foil halfway through if they get too dark.
- Cool 15 minutes and the drizzle with icing.
To make the icing
- In a large bowl, blend the cream cheese, butter, and vanilla until smooth with a hand mixer. Slowly add the powdered sugar until incorporated. Thin with milk if the frosting is too thick. Spread over the warm cinnamon rolls so it soaks in.
Connie says
OMG!! Best I’ve ever made!! I don’t even have the words to describe how good these are!! Big thank you for the recipe!! Big thank you from my family also!! Lol
Catherine Young says
They were amazing 😊🤗
Rachel Ballard says
I hear you on that Catherine! I’m so glad you enjoyed them!! –Rachel
Sarah Botsford says
I ate a cinnamon roll at a place called Pioneer Village in Bakersville, MO and it was the BEST I’ve ever eaten. I’ve never tasted anything like it. Of course, I couldn’t get the recipe from them, but I’m on the search for a recipe to replicate it. I’ve never heard of a cinnamon roll with mashed potatoes, but since you call it the secret ingredient, I’m hoping this is the one! Fingers crossed!!!
Rachel Ballard says
I don’t know if mine will be anything like what you had Sarah (there are a million recipes out there!) but I know mine are always a hit. I hope you enjoy them even if they aren’t like the ones you had. –Rachel
nada says
can I omit the eggs and use yogurt instead as I think that mashed potatoes are the key to the rolls not the eggs??
Rachel Ballard says
Hi Nada, you know, when it comes to baking I never recommend big changes to a recipe. In this case eggs serve as a binder (as they often do in most recipes) and they contribute to the texture of the bread. Yogurt doesn’t have any binding abilities–so no. Better leave those eggs in. The mashed potatoes and their starch give the super soft texture but aren’t there for texture or actual dough support. If you are egg free, an egg replacer like Ener-G might work in their place. I hope you make these no matter what–they are delicious! –Rachel
Sharon says
HELP *** HELP ***HELP
CAN I SUBSTITUTE THE MASHED POTATOS??????????????????!!!!!!!
Rachel Ballard says
Sharon you sound like you’re panicked. And the answer is that I have no idea because I’ve never made this recipe without them. I can say that they won’t be the same without the potatoes or their starchy water which are the key to the roll’s softness. You can try…but proceed at your own risk. –Rachel
Carrie says
I am very excited to try this recipe. I searched through several made from scratch recipes and this one struck my interest immediately! I am so curious about using potatoes. Curious and skeptical, which intrigues me even more. Lol.
I will be posting an aftermath comment, fingers crossed. I am a single mom of four with a full time job. So this is a every other month event. 🤞
Rachel Ballard says
Carrie, girl, never doubt me! I know you don’t have a lot of time for making cinnamon rolls but bless your heart for doing it anyway! Your kids are going to remember that for ever. 🙂 This recipe is something that people beat my door down for at the holidays and anytime they spot them at a potluck. I think you’ll be pleasantly surprised. Let me know what you think, okay? I know you can do it! –Rachel
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.