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.
Denise says
Ok i did the water versus milk. There is no difference. It’s all delicious. I did make them once and didn’t let the dough rise enough and they came out slightly hard on top. My fault. Im keeping this recipe and i found you on YouTube which helped me more. Last thing i have to say is…. Honey this recipe right here!!!….smh. #RaisesHandsToHeaven #ThankYouAllTheWayFromSc
Do you have Instagram so i can hashtag a pic so you can see even i bake again?
Rachel Ballard says
Hey Denise, yeah I didn’t think the milk would make much difference with a dough the good and I glad you see my ways now! 😉 And yes you can find me on Insta @feastandfarm. I’d love to see your creations! –Rachel
Denise says
Is there flavor in the dough?
Rachel Ballard says
Hmmm…I’m not sure how to answer this Denise. Have you ever made cinnamon rolls? What kind of flavor do you want in the dough? It’s yeast bread so it tastes like that. Let me know what you’re worried about and I’ll try to help you make sense of things. –Rachel
Denise says
I just recently started and the majority of recipes call for vanilla, however, I made your recipe last night (i halved it) and it is awesome. I’ll be honest and say that i switched out tap water for hot milk and it gave me a soft strectchy slightly gooey bite and I LOVE IT!!! I’m in heaven.
Also there is a very very similar recipe in link below and after reading all the comments, that’s how I decided to try milk. I love ther outcome but i want to compare with water and so I’ll strictly follow your recipe in a few days….. of course halved.
https://www.allrecipes.com/recipe/215379/classic-cinnamon-rolls/
Rachel Ballard says
Vanilla is not needed in this dough at all. I am glad you discovered for yourself that the recipe is good just as it is. 🙂 –Rachel
Laurie R says
Cinnamon rolls have always been my nemesis. Tried this recipe and turned out soft and yummy. I blended the butter and sugars before spreading. So good! A hot with family! Thank you
Ahmed says
Hi Rachel!
Made this recipe for endless times and they always come out stunning..I want to make some right now but I do not have white sugar..I only have brown sugar and I think it will change the dough colour..but I have honey..can I use honey instead of sugar and how many tablespoons should I use if it’ll work
Thanks in advance!
Rachel Ballard says
Hey Ahmed, I would use the brown sugar instead. In baking, sugar is about sweetness but also about structure and rise of the bread. You won’t get that with honey and the bread may not turn out right. It won’t matter if your dough is a little darker this time around. 🙂 –Rachel
Nada says
can i add 1/4 cup milk powder to the dough because I believe it enhances and gives a better texture to my doughs or this will ruin the dough??
Rachel Ballard says
Nada this recipe has been tested and perfected as it is. I recommend following the recipe as it’s written. –Rachel
Tia says
can I use 1 cup buttermilk unstead of water plzzz?I have buttermilk on hand and I think it will make this dough softer than water..don’t you think?
Rachel Ballard says
Hey Tia, you can try but buttermilk is going to be thicker than water. Feel free to cut it in half with water and you won’t need a softer dough at all…this one is amazingly soft as written but you don’t have to ask my permission to try something different. I wouldn’t do it but you can! –Rachel