Prep 30 mins
Cook 35 mins
This recipe has been in my family for many years. I make them often and hope they will be a hit with your family too.
- 177.44 ml sugar
- 177.44 ml hot mashed potatoes
- 354.88 ml water (110 to 115 degrees)
- 2 (14.17 g) package active dry yeast
- 118.29 ml butter or 118.29 ml margarine, softened
- 2 eggs
- 9.85 ml salt
- 1537.83 ml all-purpose flour
- 314.66 ml packed brown sugar
- 2.46 ml ground cinnamon
- 44.37 ml cream
- 29.58 ml butter or 29.58 ml margarine, softened
- confectioners' sugar icing, optional
- 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.
I made these cinnamon rolls and the dough is the best that I have had. The dough was light and easy to make. I made a couple of minor changes. Instead of using all purpose flour I used bread flour and I put butter, cinnamon, sugar and pecans in the bottom of the pan because my family does not care for glaze on their cinnamon rolls. Excellent recipe I can't wait to make these to take to my women's bible study group.
Excallento great dough.... made carmael cinniamon rolls by melting 3T butter in bottom of pan, add 1/4 c brown sugar and let just come to bubbly simmer..add 1or 2 T milk stirring. May add nuts...cool slightly and line up rolls on top and raise and cook as per recipe.
Very moist and great flavor! I was a little confused when you said to roll the dough jelly-roll style, but then you didn't cut them before letting them rise again. I let them rise not cut and it was a hassle to cut them afterward, even with dental floss. Next time I will cut them first. I do love this recipe though! I've been looking for a good one! I used a thick butter cream frosting for mine and my family loved them! I like how fast they rise and how easy the dough is to handle and work with! Thanks so much!