Extra Fluffy Potato Cinnamon Rolls
Mashed potatoes are the secret to perfectly fluffy cinnamon rolls.
Tasty Team
93% would make again
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Total Time
3 hr 50 min
3 hr 50 min
Prep Time
30 minutes
30 min
Cook Time
30 minutes
30 min
Ingredients
for 12 cinnamon rolls
- unsalted butter, for greasing
Dough
- 2 cups milk
- ½ cup (1 stick) unsalted butter
- 1 cup mashed Idaho® Yellow Potatoes
- 2 large eggs
- ⅓ cup granulated sugar
- 2 ¼ teaspoons (1 packet) active dry yeast
- 5 cups all-purpose flour, divided, plus more as needed
- 2 teaspoons kosher salt
Filling
- ¾ cup (1 1/2 sticks) unsalted butter, softened
- ¾ cup light brown sugar
- 2 tablespoons ground cinnamon
Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, melted
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Nutrition Info
- Calories 574
- Fat 26g
- Carbs 75g
- Fiber 10g
- Sugar 26g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Generously butter two 9-inch round cake pans.
- Make the dough: In a small pot over medium heat, warm the milk until it starts to steam. Turn the heat off, pour 1 cup of milk into a heatproof liquid measuring cup, and set aside. Add the butter to the remaining milk in the pot and let it melt, then add the mashed potatoes and whisk to combine. Let the mixture cool for 5-10 minutes, then whisk in the eggs, one at a time, until incorporated.
- Meanwhile, test the temperature of the reserved cup of milk with an instant-read thermometer to confirm it is between 105-115°F (40-46°C). Add the granulated sugar and mix with a spoon. Sprinkle the yeast over the surface of the milk mixture. Let sit for about 5 minutes, until foamy.
- Transfer the potato mixture to the bowl of a stand mixer fitted with the hook attachment, then add the yeast and sugar mixture. Mix on medium-low speed until well blended, about 2 minutes. Add 4 cups of flour, 1 cup at a time, mixing well after each addition until a sticky dough forms.
- Cover the bowl with a towel or plastic wrap and set in a warm place to let the dough rise for 1 hour, or until doubled in size.
- Uncover the bowl and add the remaining cup of flour and the salt. Mix well, then turn the dough out onto a well-floured surface. Knead the dough gently, adding additional flour as needed, just until the dough loses its stickiness and does not stick to the surface.
- Roll the dough out to a large rectangle, about ½ inch (1 cm) thick. Fix the corners to make sure they are sharp and even.
- Fill the dough: Spread the softened butter evenly over the dough. Sprinkle with the brown sugar and cinnamon, then press the cinnamon and sugar into the butter.
- Starting from a long end, roll the dough into a log and pinch the seam closed. Place seam-side down and trim off the ends so they are even.
- Cut the log in half crosswise, then cut each half into 6 pieces, each about 1½ inches (8 cm) thick.
- Place 6 cinnamon rolls in each prepared cake pan, with 1 in the center and 5 around the sides. Cover the pans with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- Make the frosting: in a medium bowl, whisk together the cream cheese, melted butter, milk, vanilla, and powdered sugar until smooth.
- Remove the plastic wrap from the pans. Bake the cinnamon rolls for 25-30 minutes, until golden brown.
- While still warm, drizzle the cinnamon rolls evenly with the frosting.
- Enjoy!
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