Frosted Cinnamon Rolls with Mashed Potatoes


A fabulous traditional cinnamon roll.  Mashed potatoes in the dough make them extra light.





24 rolls

Prep Time

30 minutes

Rise Time

1 hour 45 minutes

Bake Time

25 to 30 minutes

Cool Time

15 minutes


  • Rolls:
  • 1 cup mashed potatoes from 2 medium potatoes
  • 1 cup potato water, reserved
  • 3/4 cup butter
  • 3/4 cup sugar
  • 2 teaspoons salt
  • 1 cup hot water
  • 2 envelopes Fleischmann's Active Dry Yeast
  • 1/2 cup warm water (100 to 110°F)
  • 2 eggs
  • 8-1/2 to 9-1/2 cups flour
  • Filling:
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1-1/2 tablespoons ground cinnamon
  • Icing:
  • 3 cups powdered sugar
  • 6 tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 5 to 6 tablespoons milk


Combine potatoes, potato water, butter, sugar, salt and hot water in large mixer bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl.  Add eggs, 2 cups flour and yeast mixture to potato mixture.  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 and let rise in a warm, draft-free place about 1 hour, until doubled.

Punch dough down; divide in half.  Roll one portion of dough on a lightly floured surface to a 12x18-inch rectangle.  Spread with half the butter.  Combine sugar and cinnamon; sprinkle half of the mixture over surface.  Roll up tightly, sealing edges.  Cut into 12 slices.  Place in greased 13x9-inch pan.

Repeat with remaining dough.  Cover and let rise 30 to 45 minutes.

Bake in preheated 350°F oven for 25 to 30 minutes.  Cool for 15 minutes.  Combine icing ingredients and drizzle over rolls.