Author:
Joni Call
Ingredients
2 1/2 Cups warm water
1/3 Cup sugar
1 Tbsp yeast
3 Tbsp oil (coconut oil gives a wonderful flavor)
1 Tbsp Salt
1/3 Cup mashed potatoes (about one medium potato mashed with a fork) or ½ Cup potato flakes
5-6 Cups Sunrise Flour Mill Heritage White Flour
4 Tbsp Melted butter (1/2 stick)
2 tsp Cinnamon (more if a stronger cinnamon flavor is desired)
1/3 Cup Sugar
1/2 Cup Butter (one stick)
4 Tbsp Milk
4 Cups powdered sugar
2 tsp vanilla
Butter Cream Frosting
Directions
In your mixer or large mixing bowl, mix warm water, sugar, and yeast until the sugar and yeast are dissolved.
Add oil, salt, and potatoes and mix until well-blended.
Add the flour one cup at a time on low, mixing well after each addition until the dough is no longer sticky. This is not a wet or sticky dough so you can use your judgment here. It won’t hurt to add the amount you need to for the right consistency.
With the dough hook, knead for 4-5 minutes, or longer to get good gluten development. At the end, you will have a smooth dough that is tacky, not sticky (You can do this step by hand, in a mixer with a dough hook, or in a bread machine on the mix cycle).
Let the dough rise in a bowl covered with a towel for 1 hour or until it’s double in size.
Remove the dough from the bowl onto a floured work surface.
Roll out the dough to a ¼-½ inch thick rectangle.
Drizzle the dough with melted butter, the second ⅓ Cup sugar, and cinnamon evenly over the surface. Make sure to include the edges.
From the long side of the rectangle, roll the dough tightly in jelly-roll fashion.
Slice pieces 1-1¼ inches using a piece of dental floss or string.
Place rolls in a well-greased pan(s) so they are touching each other. (This recipe makes 18-24 rolls depending on the size - you might need more than one pan)
Let rest for about 30-45 minutes lightly covered with a towel. In the meantime, heat oven to 350F.
Bake for 20 minutes or until golden brown. Check their progress periodically.
Remove pan(s) from oven. When rolls are warm, not hot, frost with a cream cheese or buttercream frosting.
Recipe Note
I used a mixer but you can mix this recipe by hand.
Can this recipe be made without the potatoes? Is there a simple substitution of something else?
I made these this morning and found that 20 minutes at 350 is not enough time. They were still doughy. After eating one, I put the pan back in the oven for another 10 minutes, and the second roll still wasn’t quite done. I shut off the oven and left them in there for 20 minutes and now they are finally a little bit golden on top and done. I recommend either a higher temperature or more time or both.
These were So Yummy!! I am making again.Thank you!!
I was trying to read the reviews for the cinnamon rolls but when I pressed the reviews I inadvertently rated the cinnamon rolls. I never made them. How do I read reviews without rating?
So if using potato flakes are you making them into the mashed potato’s first and the using? Or are you just putting dried flakes in your dough?
Wonder how it’d work to try and half the recipe?🤔
Thank yo for the recipie!
Looks yummy, I Love to have some of those, but I can not eat potatoes, how can I replace it for?
Thank you very much!
Could these be frozen after slicing into rolls? 18-24 rolls is too many
I would like to send one or two of your recipes to myself so I can print them easier. I do not do Facebook, twitter, or Pinterest. Why don’t you enable it so I could email the recipe to myself or someone else? We are not all social computer nerds. Some of us have only gotten as far as emails and want to keep it that way. Thanks for listening.
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