Old-Fashioned Cinnamon Rolls

Homemade cinnamon rolls with mashed potatoes

These giant Old-Fashioned Cinnamon Rolls are a sweet treat with cinnamon and brown sugar filling and the best flour buttercream frosting.

Course Breakfast, brunch

Cuisine American

Keyword Old-Fashioned Cinnamon Rolls

Prep Time 20

Cook Time 18

Rising Time 2

Total Time 2 38

Servings standard rolls

Calories 242kcal

Author Jennifer Osterholt

Ingredients

Rolls

1 1/2 cups warm water about 110°F
3 envelopes rapid rise yeast
1/3 cup sugar
1/2 cup vegetable oil
1/2 cup mashed potatoes unseasoned and without milk
1 egg
2 teaspoons salt
3 cups all-purpose flour
3 tablespoons nonfat dry milk powder
2 1/2 - 3 cups bread flour

Filling

1/3 cup butter softened
3/4 cup brown sugar
1 1/2 tablespoons ground cinnamon

Frosting

1/2 cup butter softened
2 tablespoons all-purpose flour
1 cup confectioners' sugar
speck salt
1 teaspoon vanilla

Instructions

Cinnamon Rolls

In a large mixing bowl dissolve yeast in warm water with sugar. Add vegetable oil, egg, salt, mashed potatoes and mix well.
Stir in nonfat dry milk powder and all-purpose flour and beat for 3 minutes.
Gradually add the bread flour 1/2 cup to 1 cup at a time.
When dough is workable transfer to a lightly floured surface and knead for 10 minutes.
Grease a large, deep bowl with butter. Form the dough into a smooth ball and place in the bowl with the smooth side down. Then flip over with the smooth side up so the bottom can get greased while the dough rises.
Cover with a towel and allow the dough to rise about 45 minutes to an hour until it has doubled.
Punch dough down very thoroughly to break up any air bubbles. Regrease bowl with butter. Shape into a smooth ball again. Turn over so the dough is greased on the top and bottom. Cover and let rise for an additional 30 minutes.
Punch dough down again and transfer to a lightly floured surface.
Roll into a rectangle. Dough should be about 1 3/4 inch thick and 15 x 12 inches. Spread softened butter across the dough.
In a small mixing bowl stir together brown sugar and cinnamon. Sprinkle it over the butter and tightly roll the dough up from the long side.
If the roll has stretched out longer than 16 inches, pat the ends towards the center to make a fat 16-inch roll.
With a serrated knife cut the roll using a sawing motion into 8, 12 or more equally sized rolls.
Place cut side up 1 1/2 inches apart (for giant rolls) in greased baking dishes. Cover with a towl and allow dough to rise in a warm place for 30 minutes.
Preheat oven to 325°F. Bake rolls for 10 minutes then raise oven temperature to 350°f and bake 5 to 10 minutes longer depending on the size of the rolls.
Once baked invert pans onto wax paper lined wire racks and allow rolls to cool completely before frosting.
Beat frosting ingredients until blended then frost the tops of the cooled rolls.

Notes

-Recipe makes 8 giant rolls, 12 large rolls or 27 standard rolls

*Varying the size of the roll will greatly impact nutrition information per roll

Use unseasoned mashed potatoes without milk that are at room temperature or warm. Using cold mashed potatoes could prevent the yeast from activating and rising. Ensure potatoes are peeled before mashing.
Warm water before mixing to help yeast grow and dough to rise.
Times listed are for rapid rise yeast; if active dry yeast is used rising times should be doubled.
Since this makes a big batch of dough I found beginning kneading with the dough hook on the electric mixer and finishing up with my hands on a clean counter works well.
I use the warming drawer on my oven set to low for dough to rise.

Nutrition