Better-than-a-Bakery Cinnamon Rolls

by melissa

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Cinnamon rolls are reserved for special occasions in our house, like birthdays or holidays. I usually use a Fairy Roll recipe, but when I’m really feeling like an amazing cinnamon roll, I make these ones. I can’t take credit for this recipe. It came from a lady in my neighborhood who was famous for these cinnamon rolls. And I know why. They look pretty. And they taste amazing.



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Better-than-a-Bakery Cinnamon Rolls

  • Yield: 40 1x


  • 2 cups milk, warmed
  • 1 stick (1/2 cup) butter, softened
  • 1 cup mashed potatoes (can be instant)
  • 2 TB active dry yeast
  • 1/2 cup warm water
  • 2 eggs, slightly beaten
  • 1 cup sugar
  • 2 tsp salt
  • 7 cups flour
  • 1/2 cup chopped nuts
  • raisins (if desired)
  • softened butter or margarine

cinnamon sugar mixture:

  • 3/4 cup white sugar
  • 1/4 cup brown sugar, packed
  • 4 tsp ground cinnamon


  • 1 cube butter
  • 1 tsp almond extract
  • 1 tsp vanilla
  • 1 lb. powdered sugar
  • add more milk or p. sugar to make thicker/thinner


  1. Pour warm milk over butter or margarine and mashed potatoes.
  2. Dissolve yeast in the 1/2 cup warm water. Add to milk mixture with eggs, sugar, salt, and 4 cups flour.
  3. Bbeat with mixer until smooth and well blended. With part of remaining flour, dredge nuts and raisins and then add to dough. Cover and rise until double.
  4. Divide dough in half and roll into rectangle 1/2 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.
  5. Bake at 350 for 16-20 min, until golden brown. Frost with icing while hot.


Original recipe from Mandy Morgan

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