Soft Homemade Cinnamon Rolls
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.
Help! How many fit in your pan after cutting them 2 in thick for half of the dough? If one side is 18 in and you cut 2in slices, that only makes 9 per half or 18 rolls total.
Help is here Amy! I’m sitting here trying to think my way through this with you. By “half of the dough” you mean the whole recipe of dough? This full recipe makes two 9×13 pans. So half the dough would make one 9×13 pan and I guess, it’s probably close to 18 rolls–close. I place them in touching or nearly touching and if I need to squeeze in a little guy in a nook, I do that. I like how they touch because it keeps them softer. Did that clarify anything for you?
Yes, it did clarify my question, and thank you for your quick response.
These were WONDERFUL! The recipe made a total of 18 rolls.
Christmas morning (or any morning!) special kind of rolls. This recipe rocks!
They are special rolls, aren’t they? At the holidays I have lots of friends who ask me to make them a batch. I’m so glad you liked them Amy!
I looked the recipe over and did not see the the listing for the icing. Can you provide this for me. I would love to make these.
Don you’re not blind, I think up in the post I talked about it: I cheat and use about 1/2 cup if that of store bought cream cheese frosting. Hardly any is really needed because these just, well, they just are so good without it. I never bother to make any frosting from scratch. I put a little skim on them when they first come out of the oven and let it soak in and that’s it. 😉 –Rachel
Could you use instant mashed potatoes and then regular water?
Hey Cameron, I’ve never tried it that way. I always recommend real ones just because I know the flavor and texture will be right, but you’re welcome to try it if you want to. –Rachel
I made them today and they were delicious. This is my new cinnamon roll recipe.
I agree Becky! These are my FOREVER cinnamon rolls. I’m glad you enjoyed them! –Rachel
If u freeze them…how do u go from there when I want then? That is always my problem…from freezer to the finished product.
Hey Kendall, It’s fine 🙂 Let me help you. So after your roll the dough and slice them and put them in your baking dish, put a layer of plastic wrap and then a couple of layers of aluminum foil on the pan. Put it in the freezer and you can keep them there for up to a month as long as you wrapped it up well. Then to bake them, pull out the whole pan and leave it on your counter until they thaw and double in size. Depending on how warm your house is, that could take 4 or 5 hours. If you can plan ahead, put the frozen rolls in the fridge a day or two ahead and pull them right out of the fridge and bake them. One other thing to remember–if your baking dish is ceramic or glass and it’s straight from the fridge, put the pan in the oven and then turn it on and let them warm together so the pan doesn’t crack. Let me know if any of that is unclear. 🙂 Rachel
Hello there! About how many potatoes are needed to equal one cup of mashed potatoes? Thanks! -April
Hey April, it depends on the potatoes. I know that’s not a great answer, but let’s say that you’re using standard russet potatoes from a bag at the store. If they are about the size of the palm of your hand, make 3–you may have a little left over but that will get you close. I hope that helps. 🙂 –Rachel
Truly soft and indulgent!
making these today. because I’m always lusting for a better cinnamon roll, and I trust you to lead me there.
You can do it! Wet dough is better. And don’t forget the potatoes! Let me know how you like them!!!
I just made these. OMG!! The BEST cinnamon rolls I’ve ever made (and I’ve made a lot of cinnamon rolls over the years). I topped ’em with a cream cheese icing. Thank you for posting this recipe. It is my new go-to for cinnamon rolls! 🙂
See Meredith?! I’ll never steer you wrong! I know what you mean though–I’ve made a lot of different recipes myself and these are by far the best. I’m so glad you liked it and thanks for letting me know. –Rachel
These look amazing! It is a rare cinnamon roll that is still soft in the morning. And I so agree with you about the frosting shortcut! Love your gorgeous photos too. 🙂
I know what you mean. I’ve made plenty that were heavy and hard right from the oven but these have never been that way. I always put them in the pan pretty tightly too so every one feels like it came out of the middle. And yeah–I’m not making the icing too! Ha ha!!