This post may contain affiliate links. I only recommend products I use and love.
Best Cinnamon Rolls
Our friend Mandy is an amazing cook. My kid's know her as the mastermind behind our favorite pasta because we make that pasta weekly.
But in our old neighborhood she was known for her cinnamon rolls. She would make them for baby and bridal showers and neighborhood parties.
Not only do these cinnamon rolls look absolutely divine, they taste just as good.
What makes them so good
- They are the perfect stand-alone cinnamon roll. That means you can dish one or two up on a plate and they look like they came straight from a bakery. Usually the cinnamon rolls I make in a 9x13 pan taste great, but they aren't as pretty to take to someone or dish up alone.
- Mashed potatoes (the secret ingredient) makes the dough so darn soft and fluffy. No, they don't taste like potatoes. No one will know there are mashed potatoes unless you tell them.
Ingredients
- yeast dissolved in water
- butter or margarine
- mashed potatoes (see note)
- milk, warmed
- eggs
- sugar
- salt
- all-purpose flour
- raisins and nuts, optional
- cinnamon sugar mixture (see recipe)
- frosting (see recipe)
What kind of mashed potatoes to use
The secret to these amazing cinnamon roll recipe is the mashed potatoes. Mashed potatoes make cinnamon roll dough extra soft. (It's the same reason why we use mashed potatoes in our famous spudnut recipe.)
Any mashed potatoes will work. I personally do not like instant potatoes and only real use potatoes. However, instant mashed potatoes will work just fine.
Recipe
After you make this delicious recipe, will you please come back and leave a review? Your reviews mean the world to me and help others find it, too. ♡♡♡
Print📖 Recipe
Huge Cinnamon Rolls
- Total Time: 3 hours
- Yield: 40 1x
Description
Amazing, huge, soft cinnamon rolls that are better than a bakery's. This cinnamon roll recipe is the perfect way to use leftover mashed potatoes.
Ingredients
For the cinnamon roll dough:
- 2 Tablespoon active dry yeast
- ½ cup warm water
- 2 cups milk, warmed
- ½ cup (1 stick) butter or margarine, softened to room temperature
- 1 cup mashed potatoes (can be instant)
- 2 eggs, slightly beaten
- 1 cup sugar
- 2 teaspoon salt
- 7 cups all-purpose flour (may need up to an additional 1 ½ cups)
- ½ cup chopped nuts
- raisins (if desired)
- softened butter or margarine
Cinnamon Sugar Mixture:
- ¾ cup white sugar
- ¼ cup brown sugar, packed
- 4 teaspoon ground cinnamon
Cinnamon Roll Frosting
- 1 cube butter
- 1 teaspoon almond extract (can omit if you don't have it)
- 1 teaspoon vanilla
- 1 lb. powdered sugar
- add more milk or p. sugar to make thicker/thinner
Instructions
- In a small bowl, dissolve yeast in ½ cup warm water and set aside.
- In a Bosch or stand mixer, pour warm milk over butter (or margarine) and mashed potatoes. Mix.
- Add yeast mixture to milk mixture. Then add in beaten eggs, salt, and 4 cups flour. Mix until smooth and well blended.
- If you want to add nuts and raisins, use the remaining flour to dredge nuts and raisins. Then add to the dough.
- Cover with a towel and let dough rise until double, about 1 hour.
- Divide dough in half and roll into rectangle ½ inch thick. Spread with softened butter and sprinkle with sugar mixture. Roll up and cut into 1 inch slices. Place on greased cookie sheet and rise until double, about 30 minutes.
- Bake at 350 for 16-20 min, until golden brown. Frost with icing while hot.
Notes
- You can double this recipe.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
Keywords: cinnamon rolls, best cinnamon rolls with frosting
Original recipe from our friend Mandy Morgan.
Comments
No Comments