How to make it

  • Boil peeled potatoes until soft. Mash potatoes thoroughly or run cooked potatoes through a food mill. You should have about 1 packed cup of mashed potatoes. Freeze any leftovers for the next batch.
  • In the bowl of a standing mixer, dissolve yeast in 1/2 cup of warm water.
  • Place 1/2 cup butter in a heat-proof bowl. Bring milk to a boil, and pour over butter to melt it. Let cool until it is just warm.
  • Add cooled mashed potatoes to yeast. Add sugar, eggs, salt and 1 cup of flour. Start to mix on low speed with the dough hook attachment. Add milk and butter mixture slowly and gradually add the remaining flour, 1 cup at a time.
  • Knead dough for 5-10 minutes, until smooth and stretchy. Dough will be sticky, but not wet.
  • Place dough in lightly greased bowl and allow to rise until double in size (about 1 1/2 to 2 hours). Dough can rise in the refrigerator as well, for 4-6 hours or overnight. It will rise more slowly, but will hbe easier to handle when chilled, and the flavor will be more developed.
  • Turn dough onto a well floured surface. With floured rolling pin, roll dough out into a large thin rectangle, about 3/8 inch thick. If the dough shrinks back to a smaller size, let it rest for 5 minutes and then continue to roll. You can separate the dough into two pieces and roll them out separately if you don't have a lot of counter space.
  • Melt 1/4 cup butter. Brush dough with melted butter, but leave an inch wide border all around the edge free of butter.
  • Mix 1 cup light brown sugar with 2 TB of cinnamon. Sprinkle mixture generously over buttered rectangle of dough. (Use 1/2 of cinnamon sugar mixture if you are working with half of the dough)
  • Starting with a long side of the rectangal, roll the dough up into a long spiral. Slice spiral into pieces about 1 1/2 inches wide. Dental floss or string works well for neat slices. Place slices of dough, cut side up, close to one another in a buttered pan with edges, such as a 12 x 18 jelly roll pan. Preheat oven to 425. Let rolls rise in a warm place until almost doubled in size.
  • While rolls are rising, make the glaze. Place 1/2 cup light brown sugar, 2 TB butter and corn syrup in a pot and bring to a boil. Boil for 1 minute, then remove from heat and whisk in cream, vanilla or rum and salt.
  • When rolls have risen, bake them for 12-15 minutes, until they feel slightly firm. Remove from oven and brush or drizzle the glaze over the rolls.
  • Return the rolls to the oven and bake for 10-12 minutes more, unti light golden brown.
  • While rolls are cooling, make icing. Melt butter and whisk in powdered sugar, vanilla and a pinch of salt. Add milk until icing has just a runny consistency. Drizzle over cinamon rolls while still warm.
  • Make 15 large (4") or 24 small (2") rolls.

Reviews & Comments 3

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  • ttaaccoo 9 years ago
    These make the mouth water!! ( Do I have potatoes?) thank you for sharing with us! 5555555
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    " It was excellent "
    momo_55grandma ate it and said...
    awsome love it thanks
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    " It was excellent "
    midgelet ate it and said...
    I do like this one!
    Was this review helpful? Yes Flag

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