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Huge Cinnamon Rolls


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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

Scale

For the cinnamon roll dough: 

  • 2 Tablespoon active dry yeast
  • 1/2 cup warm water
  • 2 cups milk, warmed
  • 1/2 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 1/2 cups)
  • 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 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

  1. In a small bowl, dissolve yeast in 1/2 cup warm water and set aside.
  2. In a Bosch (*aff. link)   or stand mixer, pour warm milk over butter (or margarine) and mashed potatoes. Mix.
  3. Add yeast mixture to milk mixture. Then add in beaten eggs, salt,  and 4 cups flour. Mix until smooth and well blended. 
  4. If you want to add nuts and raisins, use the remaining flour to dredge nuts and raisins. Then add to the dough.
  5. Cover with a towel and let dough rise until double, about 1 hour. 
  6. 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 (*aff. link)   and rise until double, about 30 minutes.
  7. 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