Many years ago, I was given a recipe for these big fluffy cinnamon rolls, with the curious ingredient of mashed potatoes! If you have leftover mashed potatoes, this is one of the bet ways to use them! They are light, fluffy, and smell heavenly while rising but even better while baking!
Mashed Potato Cinnamon Rolls
- 4½ cups flour (separated 1½ and 3 cups)
- 1 package active dry yeast (2¼ teaspoon)
- 1 cup milk
- 1 cup mashed potato
- ⅓ cup butter, cut up
- ¼ cup sugar, granulated
- 1 teaspoon salt
- 2 eggs
Cinnamon sugar mixture
- In large mixing bowl of stand mixer, combine 1½ cups of flour with yeast.
- Combine milk, potato, butter, sugar, and salt in a medium saucepan, then heat on medium heat until butter starts to melt.
- Remove from heat .
- Add slowly to flour mixture and mix with regular mixing paddle on low speed for about one minute.
- Add eggs and continue beating 2-3 minute. Scrape down sides of bowl.
- Switch to dough hook.
- Add the rest of the flour (3 cups) and mix for about 5 minutes until smooth and elastic. Alternately, you can knead by hand.
- Place the dough in a lightly greased bowl. Make sure to turn dough in order to completely coat the dough with the grease.
- Cover with plastic wrap.
- Let rise for about 45 minutes or until doubled in size.
- Punch dough.
- Turn it out on a lightly floured board and let it rest for about 10 minutes.
- Meanwhile, combine brown sugar, cinnamon and flour in a small bowl. Set aside.
- Also, prepare pan (13 x 9 x 2 inches) by greasing or spraying with non-stick spray.
- Preheat oven to 375 ° F.
- Roll out dough until you get an 18 x 12 inch rectangle.
- Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.
- Roll into a log, starting with the long side.
- Cut the roll into 12 slices.
- Place in prepared pan.
- Cover with plastic wrap and let rise for about 30 minutes or until double in size.
- Bake for about 30 minutes or until golden brown.
- Cool slightly before drizzling with icing (if using).
Mix 1 cup powdered sugar with a few tablespoons of milk.Whisk until smooth and just glaze the rolls before serving.
I like to zest a little orange peel or lemon peel into this, optional.
Whisk until smooth and just glaze the rolls before serving.
Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).