Lemon Kissed Cinnamon Rolls

READY IN: 3hrs 50mins
Recipe by CJAY8248

A super-delightful cinnamon roll made with mashed potatoes. They are filled with raisins and frosted with a lemony cream cheese frosting. This is the perfect dish for your Easter Brunch table. Prep time includes rising time

Top Review by Bayhill

Delicious! We loved these lightly lemony, cinnamon rolls. The subtle lemon in the frosting complimented the cinnamon/ sugar in the rolls very well. I made these as written with just a couple of small changes. I used the water that the potato was boiled in to proof the yeast, as the starch from the potatoes feeds the yeast and helps the dough rise faster. Also, I used bread flour and ended up using 8 cups. Even after adding the additional 1/2 cup flour, the dough was still very sticky and a little hard to work with. Some of the stickiness disappeared after the initial rising, so it wasn't too difficult to roll out the dough. I left out the raisins because my family doesn't care for them, and I added 1 cup of finely chopped pecans instead of the walnuts. This recipe made 18 large rolls which I baked in a 9x13" pan and an 8x8" pan. My family loved these and gave them 2-thumbs up. Thank you for sharing this wonderful recipe...it is definitely a keeper!!
*Made for 2010 Football Pool*

Ingredients Nutrition


  1. Scald milk, add butter, sugar, and mashed potatoes. Cool to lukewarm. Mix yeast and warm water in bowl of stand mixer. Let stand 10 minutes. Add milk, butter, sugar, and mashed potato mixture to yeast and water. Stir. Stir in eggs and vanilla. Sift together the flour, baking powder, salt, and add to other ingredients and mix. Add 1/2 cup more flour if needed. Dough should be soft and sticky. Put in greased bowl and turn to coat. Let rise for 1 1/2 hours. Turn out onto floured board and pat to 1/4 inch thickness. You should have a rectangle about 16x22 inches. In medium bowl, mix together brown sugar and 2 1/2 Tblsp. cinnamon. Spread 1/3 cup softened butter on dough. Sprinkle with 1 Tblsp. flour. Sprinkle with brown sugar, cinnamon mixture. You will not need all of it. Sprinkle with raisins and finely chopped nuts. Sprinkle with another tablespoon of flour. Beginning with the long side, with floured hands, roll into a long, tight cylinder. This dough is very soft and may be a little hard to roll. Using a piece of fishing line or sewing thread, slide under the rolled dough and cross at the top and pull gently to cut dough into 1 1/2 inch slices. Place cut pieces in a lightly greased 9x13 inch baking pan. The pan will hold 12 cinnamon rolls. You will need a second pan for the remaining 6 rolls. You can sprinkle some of the remaining brown sugar-cinnamon mixture over the rolls if you want. Put pans in cold oven and turn heat to 350 degrees. Bake for 25-30 minutes or until rolls are golden brown. While the cinnamon rolls are baking, mix together 1/2 cup butter, 1 1/2 cups powdered sugar, 1/4 cup cream cheese, 1/2 teaspoons vanilla, zest from one lemon, juice from 1/2 lemon, and 1 teaspoons half and half in the mixing bowl of a stand mixer. Mix until smooth and creamy. When cinnamon rolls are done, wait about 5 minutes and then frost generously.

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