CINNAMON POTATO ROLLS
This recipe has been in my family for many years. I make them often and hope they will be a hit with your family too.
Provided by mary ellen b
Categories Breads
Time 1h5m
Yield 18 rolls
Number Of Ingredients 13
Steps:
- In a large mixing bowl, combine sugar and mashed potatoes.
- Add water and yeast; mix well.
- Cover and let rise in a warm place for one hour.
- Meanwhile, combine filling ingredients and set aside.
- Stir dough down;mix in butter, eggs and salt.
- Gradually stir in flour.
- Turn out onto a lightly floured surface;knead until smooth and elastic, about 6-8 minutes.
- Divide dough in half.
- On a floured surface, roll each portion into a 12in.
- by 12 inch square.
- Divide filling and spread over each square to within 1 inch of the edges.
- Roll up jelly-roll style.
- Place in a greased 9 by 9inch baking pan.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350 for 35-40 minutes or until golden.
- Drizzle with a confectioners sugar icing if desired.
MASHED POTATO CINNAMON ROLLS
A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.-Christine Duncan, Ellensburg, Washington
Provided by Taste of Home
Time 1h25m
Yield 3 dozen.
Number Of Ingredients 20
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain, reserving 1/2 cup cooking liquid; set aside. Mash potatoes; set aside 1 cup. (Save remaining potatoes for another use.), Heat reserved potato liquid to 110°-115°. In a large bowl, dissolve yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes. Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla and 5 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and chill overnight., Punch dough down. Turn onto a lightly floured surface, roll each portion into a 12x8-in. rectangle. Spread butter over dough to within 1/2 in. of edges. Combine brown sugar and cinnamon; sprinkle over the dough., Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices; place cut side down in three greased 13x9-in. baking pans. Cover and let rise until almost doubled, 45 minutes., Bake at 350° for 25-30 minutes. Combine icing ingredients; drizzle over rolls.
Nutrition Facts :
MASHED POTATO CINNAMON ROLLS
From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.
Provided by vonn
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 40
Number Of Ingredients 16
Steps:
- Mix warm milk, mashed potatoes, shortening, white sugar, eggs, and salt together using an electric mixer in a large mixing bowl. Sprinkle yeast over mixture and stir gently until yeast is dissolved and well mixed.
- Add flour 2 cups at a time to milk mixture using an electric mixer until dough becomes thick. Set aside mixer and add flour gradually, kneading dough on a work surface by hand until it is smooth and no longer wet and sticky. Place dough back into the mixing bowl and cover with a wet cloth. Set in a warm place until dough has doubled in size, about 1 hour.
- Roll 1/2 of the dough out onto a floured surface into a rectangle shape, about 1/2-inch thick. Repeat with remaining dough. Mix brown sugar and enough milk to make a paste together in a small bowl. Smooth paste evenly across both dough rectangles and sprinkle generously with cinnamon. Sprinkle with raisins.
- Roll dough rectangles up and slice into 1 1/2-inch sections. Place rolls into 7 greased pie pans, gently pressing down using your fingers to squish into pans. Set rolls in a warm place until puffy, 30 minutes to 1 hour.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake rolls in the preheated oven until light brown, 10 to 15 minutes.
- Meanwhile, bring brown sugar and butter to a boil over low heat in a saucepan, stirring constantly, for 2 minutes. Stir in milk and return to a boil. Remove from heat and let cool to lukewarm temperature, about 5 minutes. Gradually add powdered sugar until thickened. Beat using an electric mixer until it reaches a spreading consistency, adding warm water or additional milk if frosting gets stiff.
- Remove rolls from the oven and let cool, 10 to 15 minutes. Frost and serve.
Nutrition Facts : Calories 282 calories, Carbohydrate 47.8 g, Cholesterol 21.8 mg, Fat 8.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 150.4 mg, Sugar 28.1 g
CLASSIC CINNAMON ROLLS
First Place Winner at the 2008 Iowa State Fair!
Provided by Fleischmann's Yeast
Categories Trusted Brands: Recipes and Tips ARGO®, KARO®, FLEISCHMANN'S®
Time 2h45m
Yield 24
Number Of Ingredients 17
Steps:
- Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
- Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
- Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
- Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
- Let rise 30 to 45 minutes until nearly doubled.
- Bake in preheated 350 degrees F oven for 25 to 30 minutes.
- Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 65.4 g, Cholesterol 49 mg, Fat 13.5 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 318 mg, Sugar 29.7 g
CINNAMON POTATO ROLLS
This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too!
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour., Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 35-40 minutes or until golden brown. Drizzle with icing if desired.
Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 365mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.
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