Best Cinnamon Potato Rolls Recipes

MASHED POTATO CINNAMON ROLLS

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.

MASHED POTATO CINNAMON ROLLS

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.

CINNAMON POTATO ROLLS

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.

SWEET POTATO-PECAN CINNAMON ROLLS RECIPE BY TASTY

Steps:

• In a small saucepan, warm the soy milk and vegan butter over medium heat until the butter has melted. Do not boil it. Remove from the heat and stir in the mashed sweet potato.
• In a large bowl, mix together the flour, granulated sugar, salt, and yeast. Pour the liquid ingredients into the dry and use a wooden spoon to combine. Once it gets too difficult to stir, use your hands to combine the ingredients.
• Flour a clean work surface and transfer the dough onto the prepared work space. Knead it until you've got a smooth dough ball. Lightly oil a large bowl. Place the dough ball in it, cover with plastic wrap or a kitchen towel, and let rise for 1 hour. The dough should double in size.
• Make the filling: In a small bowl, combine the brown sugar and cinnamon and set aside. Chop the pecans into small pieces and set aside. In a small saucepan, melt the vegan butter and set aside.
• Once the dough has doubled in size, preheat the oven to 375°F (190°C).
• Press the air out of the dough, then transfer it back onto your floured work space. Roll the dough until it is about ¼-inch (6 mm) thick. You should end up with a roughly rectangular oval, about 12x16 inches (30x40 cm).
• Brush the dough with the melted butter, sprinkle with the cinnamon-sugar mix, and then top with the chopped pecans. Fold the short side of the dough over and roll tightly until you have a log.
• Carefully cut the log into twelve 1-inch (2 cm) slices. Grease a large skillet or a 10-inch (25 cm) round baking dish and place the rolls in it cut-side down.
• Bake for 25 minutes, or until they've expanded and turned slightly golden on top.
• Meanwhile, make the frosting: Place all the ingredients in a food processor or standing mixer with the whisk attachment on high and blend until creamy.
• Remove the rolls from the oven and let cool for 5 to 10 minutes. Top with the sweet potato frosting and serve immediately. They will stay fresh for up to 2 days, but they're best eaten the day you bake them.
• Enjoy!

LEFTOVER MASHED POTATO CINNAMON ROLLS

Steps:

• In a mixer with a dough hook, blend mashed potatoes and milk. Let cool to a warm but not hot temperature. Add yeast, water and 2 Tablespoons of sugar. Mix well and cover with a dish towel. Let mixture sit for 5 - 10 minutes, allowing yeast to poof and activate. Add eggs, 1/2 cup sugar, salt, and melted butter. Blend well. Add flour 1/2 cup at a time until all flour has been mixed in or until dough no longer sticks to the sides of bowl. Coat a large bowl with cooking spray. Add dough and then spray top of dough with cooking spray. Cover with a dish towel and let sit for 1 hour in a draft free spot or until mixture is doubled in size. After mixture has doubled, take all your anger out on it and punch it a few times. Preheat oven to 350*F. Prepare a jelly roll cookie sheet pan by spraying generously with cooking spray or use non-stick foil or a liner. Grab half the dough and roll out into a rectangle. Dough should be a quarter inch thick. The thicker the dough, the thicker the cinnamon rolls. Pour 1 1/4 cup melted butter gently over dough. Spread around to cover entire dough. Sprinkle with 1 cup of sugar and a generous amount of cinnamon. Using your hands or a spatula, spread cinnamon and sugar around until butter is absorbed into it. Starting with the long side, roll up gently like a cinnamon log. Using a knife or dental floss, cut cinnamon rolls into 3/4 inch thick slices. Place on prepared jelly roll pan. Once pan is filled, bake for 15 - 18 minutes or until golden. Cinnamon rolls with double or triple in size. Repeat the same process for the other half of the dough. -------------------------- In a separate bowl combine cream cheese and butter. Mix well. Add vanilla and powdered sugar 1/2 cup at a time mixing well after each addition until all sugar is incorporated. Add whipping cream and blend. Spread on cooled cinnamon rolls and devour!

SWEET POTATO CINNAMON ROLLS

Steps:

• Dough: (Using ABM).
• Make sure the potatoes are smoothly mashed. Combine all ingredients, in order listed, into pan of bread maker. Run dough cycle.
• (By Hand).
• Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• Stir in egg, buttermilk, sugar and melted butter.
• Mix baking soda into 1 cup flour. Stir mixture into liquids.
• Stir in orange zest.
• Stir in 3 1/2 cups flour.
• Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled.
• While dough is rising, make filling by combining the ingredients.
• When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle.
• Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes.
• Bake rolls at 400 for 10 minutes.
• While baking, make glaze: Stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• Let cool for about 20 minutes, then serve warm.

QUICK SWEET POTATO CINNAMON ROLLS

Steps:

• For dough: Combine sweet potato, 9 tablespoons melted butter, and 1/2 cup milk. Stir in the flour,1/4 cup sugar, baking powder, and salt. Mix until well blended.
• When a soft dough forms, roll the dough onto a floured surface. Form the dough into a 12 x 15 inch rectangle.
• In a small boewl, combine the 6 tablespoons of melted butter, raisins, and cinnamon. Sprinkle the filling mixture over the dough. Roll dough lengthwise, pinching the seams together.
• Cut dough into 3/4 inch slices and place close together in greased baking pan.
• Bake until golden brown at 425 degrees for 15-20 minutes.
• While rolls are baking, make the glaze. In a small bowl, combine the powdered sugar, 2 tablspoons milk, and vanilla extract until smooth.
• When the rolls are done, remove them from the oven. Immediately spoon the glaze over the rolls. Serve hot. (Makes 20 rolls.).

SWEET POTATO CINNAMON ROLLS - DEE DEE'S

Steps:

• 1. Please read this recipe before you get started. The very first thing you need to do, is make sure that your yeast date has NOT expired! I found it very beneficial to have ALL my ingredients measured out before I got started. Also, I had everything at room temperature; eggs, buttermilk, butter, etc.
• 2. DIRECTIONS USING A BREAD MAKER (ABM). Make sure the sweet potatoes are smoothly mashed. I used my hand mixer. The mixer will also pull any strings out of this potato mixture. Proceed with step 11.
• 3. Combine all ingredients, in the order that they are listed, into pan of bread maker. Run dough cycle
• 4. DOUGH BY HAND (I used my big mixer with paddle)
• 5. Mix warm water, yeast, and 1 tsp sugar until yeast is dissolved. Let sit for 5 minutes.
• 6. Stir in egg, buttermilk, sugar and melted butter.
• 7. Mix baking soda into 1 cup flour. Stir mixture into liquids. (no where in this part of making dough by hand did it tell me where to add the sweet potatoes, this is where I added them) I had mashed them the day before and refrigerated. I set the container in warm water to bring to room temperature.
• 8. Stir in orange zest.
• 9. Stir in 3 1/2 cups flour. (I ended up having to add more than 3 1/2 cups of flour. I probably add 4 1/2 cups, I just kept adding a spoonful at a time until I felt like I could handle the dough).
• 10. Sprinkle remaining 1/2 cup flour over kneading surface. Turn dough out onto surface and knead 5-10 minutes until dough is smooth and elastic. It should still be slightly sticky.
• 11. Put dough in bowl, spray top with cooking spray and place in warm spot to rise until about doubled. (I used a large glass mixing bowl and I sprayed the bowl as well as the top of the dough)
• 12. FILLING DIRECTIONS: While dough is rising, make filling by combining the ingredients. (I melted the butter in a sauce pan, and then added the other ingredients. I also added the raisins. I let this mixture get hot so the raisins would puff. I didn't add the nuts here, I sprinkled them on after I spread this mixture on the dough, I would suggest doing this before you start the dough so that it can cool down before spreading).
• 13. When dough is through rising, or dough cycle is done, turn dough out onto lightly floured surface. Roll dough out into 10 x 18 inch rectangle. (I rolled out a bit bigger and ended up wit more rolls and still a Giant roll)
• 14. Spread filling over dough, leaving a 1 inch border along the longer sides. Roll up dough, jelly-roll style. Cut into 1 1/2 inch slices (no thicker than that) and place slices into well greased baking pan.
• 15. Spray top of rolls with cooking spray. If you wish, you can cover the rolls with plastic wrap and put into refrigerator to rise overnight, or place into warm spot to rise until doubled, about 30 minutes. (Well I put the filling on warm, and this dough was rising before I could get it rolled good and sliced, so remember to cool your feeling. Even with this slight error, the rolls were awesome).
• 16. Bake rolls at 400 for 10 minutes. (You aren't finished yet, the rolls will go back into the over after you pour glaze on for another 10 minutes).
• 17. GLAZE DIRECTIONS: While baking, stir together cinnamon, sugar, corn syrup and butter in saucepan over medium heat. Bring to a light boil, stirring constantly. Remove from heat and stir in cream and vanilla.
• 18. After 10 minutes, remove rolls from oven and slowly drizzle glaze over rolls, allowing it to soak into the rolls.
• 19. Return rolls to oven and bake for another 10-15 minutes, or until lightly browned.
• 20. Remove from oven and invert onto foil lined baking sheet. Remove baking pan and invert rolls again onto serving platter.
• 21. Let cool for about 20 minutes, then serve warm. (Not sure you have to wait 20 minutes, but you do need to let them cool, hot sugar will BURN your mouth).
• 22. NOTE: This makes a bunch of rolls. I put in baking dishes and froze for later use. ENJOY and Happy Baking!

CINNAMON POTATO ROLLS

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.

ICED CINNAMON POTATO ROLLS

Steps:

• In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour., Stir mixture down; beat 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 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of 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., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

THE BEST SWEET POTATO CINNAMON ROLLS

Steps:

• HowToSection For the Dough Array
• HowToSection For the Assembly Array
• HowToSection For Glaze and Garnish Array

SWEET POTATO CINNAMON ROLLS

Steps:

• Scrub the sweet potato and remove any dark spots. Pierce it with a knife and cook in a microwave for 4 - 5 minutes. Test it wit ha fork and if it is still firm, cook it for another minute or so until the potato is tender. Once the potato is cool, chop it into chunks. Place it in a food processor with the milk, butter, and brown sugar and pulse until smooth. Transfer this to a microwave-safe bowl.
• In a large mixing bowl add the flour, yeast, salt, and cornstarch. Stir to combine. Heat the sweet potato mixture until warm to the touch and add to the flour bowl. Stir to combine. Next knead the dough right in the bowl for 3 to 5 minutes. Add flour as necessary to keep the dough from sticking to your hands. Spray or rub the top of the dough with vegetable oil, cover with a towel or plastic wrap and set aside to rest for about 15 minutes.
• Combine the brown sugar, butter, and cinnamon in a separate bow
• Once the dough is ready, cover a working area with a sheet of saran wrap. Place the dough on top of the saran wrap and sprinkle with some flour. Some people like to place another piece of saran wrap on top instead of flour, I have not mastered that technique yet, I add flour to the top :). Use a rolling pin to roll the dough out to approximately 14×9 inches.
• Spread the filling over the rolled dough using a spatula, covering all of it except for about a half-inch of the long edge furthest away from you. Take your time spreading it out evenly, it will be a thin layer. Sprinkle with walnuts if you are using them. Starting from the long end closest to you, roll the dough into a log. Cut the roll into 12 evenly sized pieces.
• Spray a 9-inch round or square cake pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel or plastic wrap and set aside to rise in a warm area until doubled in size, about one hour.
• When the rolls have doubled in size, preheat the oven to 375°. When oven reaches temperature, bake the rolls for about 20 to 25 minutes or until the rolls are golden in color.
• While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar, almond or peanut butter and vanilla. Once combined add the milk one tablespoon at a time until you reach a desired, spreadable consistency.
• When the rolls are ready, remove them from the oven and allow them to cool for about 10 minutes before adding the glaze. Serve warm.

SWEET POTATO CINNAMON ROLLS

Steps:

• 1. Combine the milk and the butter in a measuring cup and microwave for 45 seconds. If it gets to hot, cool slightly.
• 2. In your bread machine add milk, sugar & yeast. Let sit for 1 minute. Add flour, sweet potatoes, cinnamon, salt and lemon peel. Set bread machine on the dough cycle.
• 3. In a bowl when dough is almost ready make the filling, combing all ingredients together. Set aside.
• 4. When dough is ready, remove from bread machine. Pull dough out and roll into a large rectangle shape. Spread filling almost to the edges. Roll up dough and cut into 8 large or 12 smaller slices. Place on parchment paper or sprayed cookie sheet with edges. Cover and let rise till double in size.
• 5. Place in a 375F oven and bake for 25-30 minutes.
• 6. Mix icing ingredients together and ice while still warm.

JAILHOUSE POTATO-CINNAMON ROLLS RECIPE - (4.3/5)

Steps:

• To Make the Rolls: Fill a large saucepan three-quarters full with water and set on high heat to boil. Peel and quarter the potatoes. Add the potatoes to the water and bring to a second boil. Decrease the heat to medium until the potatoes are simmering. Cook the potatoes until tender when pierced with a fork, about 10 to 15 minutes. Remove the potatoes, reserving 3 cups of the cooking water. Set the potato water aside to cool, until it registers 110 to 115 degrees. In a large bowl, mash the potatoes you will have 1 1/2 to 2 cups worth by hand or using a mixer on medium speed. In a medium bowl, mix the reserved cooled potato water, yeast, and the 1 teaspoon of sugar. Stir until the yeast has dissolved. Let the mixture rest until foamy, about 5 minutes. In a large bowl, whisk together the potatoes, 3/4 cup sugar, melted butter, eggs, salt, and yeast-potato water. Add the flour in 3 cup increments and stir with a spoon until the flour is incorporated. Place the dough in a large greased bowl. Cover with a damp cloth and leave in a warm place until the dough doubles in size, about 1 and 1 1/2 hours. Leaving the dough in the bowl, punch it down until it deflates (1 or 2 punches with your fist will do). Cover the bowl with plastic wrap. At this point the dough can be refrigerated until the next day. To Make the Filling: Preheat the oven to 350 degrees. Arrange the pecans on a baking sheet in a single layer and toast them in the oven for 7 to 9 minutes, until golden brown and aromaticup Coarsely chop the pecans. Combine the brown sugar and cinnamon in medium bowl. Remove the dough from the bowl and divide it in half. On a clean, floured surface, roll each half into a 1/4-inch-thick rectangle. Spread each rectangle with half of the melted butter. Cover each buttered rectangle with half of the brown sugar mixture. Sprinkle the dough with an even layer of pecans. Generously grease two 9 by 13-inch disposable pans with butter. Carefully roll up each rectangle, starting on 1 long side of the dough. Using a very sharp serrated knife, cut each roll crosswise in 2-inch slices. Place the slices, cut side down, in the pans, spacing the rolls about 1 inch apart so they have room to expand. Make sure the end flap of each roll is set snugly against a side of the pan, so it does not unravel while rising. Put 8 rolls in each pan. (At this point the rolls can be tightly covered in a layer of plastic wrap and a layer of foil and frozen up to 3 weeks. Defrost rolls in refrigerator overnight of for 1 hour at room temperature and continue following the directions from this point.) Set the rolls in a warm, draft-free place and let them rise until they get puffy, 45 minutes to 1 hour. Preheat the oven to 375 degrees. Bake the rolls for 20 to 25 minutes, or until light brown. To Make the Icing: Combine the powdered sugar, milk, and vanilla in a medium bowl. Spread the icing on top of the rolls while they are still warm. Serve warm or at room temperature. Rather Sweet Variation: For orange-potato rolls, prepare the dough as directed. For the filling, substitute 4 cups granulated sugar for the brown sugar, omit the cinnamon, and stir in 2 tablespoons grated orange zest. For the icing, substitute 1/4 cup freshly squeezed orange juice for the milk, and substitute 1 tablespoon grated orange zest for the vanilla.