Mashed Potato Cinnamon Rolls Food

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MASHED POTATO CINNAMON ROLLS



Mashed Potato Cinnamon Rolls image

A neighbor gave me the recipe for these yummy rolls. They're warm and wonderful to serve for breakfast of as a treat any time of day. I often make extra mashed potatoes with these cinnamon rolls in mind.-Christine Duncan, Ellensburg, Washington

Provided by Taste of Home

Time 1h25m

Yield 3 dozen.

Number Of Ingredients 20

1/2 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 3/4 cup sugar, divided
2 cups warm water (110° to 115°)
3/4 cup butter, melted
2 eggs, beaten
3/4 cup sugar
2/3 cup nonfat dry milk powder
1 tablespoon salt
2 teaspoons vanilla extract
8 cups all-purpose flour
FILLING:
1/2 cup butter, melted
3/4 cup packed brown sugar
3 tablespoons ground cinnamon
ICING:
2 cups confectioners' sugar
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

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.

Nutrition Facts :

CINNAMON POTATO ROLLS



Cinnamon Potato Rolls image

This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too!

Provided by Taste of Home

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 14

3/4 cup sugar
3/4 cup hot mashed potatoes
1-1/2 cups warm water (110° to 115°)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
2 large eggs
2 teaspoons salt
6-1/2 cups all-purpose flour
FILLING:
1-1/3 cups packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons heavy whipping cream
3 tablespoons butter, softened
Vanilla icing, optional

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.

Nutrition Facts : Calories 340 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 365mg sodium, Carbohydrate 61g carbohydrate (25g sugars, Fiber 1g fiber), Protein 6g protein.

LEFTOVER MASHED POTATO CINNAMON ROLLS



Leftover Mashed Potato Cinnamon Rolls image

Time 1h45m

Number Of Ingredients 17

1 cups leftover mashed potatoes (any flavor), hot, cold or luke warm all work!
1/2 cup + 2 Tablespoons hot milk
1 Tablespoons yeast
1/4 cup warm water
2 Tablespoons + 1/2 cup sugar + 2 cups sugar, divided
2 large eggs
1 1/4 teaspoons salt
1/2 cup salted butter, melted
4 1/4 cups flour
2 1/2 cups of melted butter (or more), divided. I use salted
LOTS of cinnamon. You want to be generous.
--------------------------
1 (8 ounce) package of cream cheese, room temperature
1/4 cup butter, room temperature
1 teaspoon vanilla extract
2 cups powdered sugar
1 Tablespoon heavy whipping cream (or milk)

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!

MASHED POTATO CINNAMON ROLLS



Mashed Potato Cinnamon Rolls image

From an old family recipe, these mashed potato cinnamon rolls taste best the same day they are baked. We like to make a batch on school-cancelled snow days to eat and share with our neighbors.

Provided by vonn

Categories     Bread     Yeast Bread Recipes

Time 2h40m

Yield 40

Number Of Ingredients 16

2 cups warm milk
1 cup mashed potatoes
⅔ cup shortening
⅔ cup white sugar
2 eggs
1 ½ teaspoons salt
2 tablespoons active dry yeast
7 ½ cups all-purpose flour, or as needed
½ cup brown sugar, or as needed
2 tablespoons milk, or as needed
1 tablespoon ground cinnamon, or to taste
½ cup raisins, or to taste
2 cups brown sugar
1 cup butter, melted
½ cup milk
3 cups confectioners' sugar, or more as needed

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.

Nutrition Facts : Calories 282 calories, Carbohydrate 47.8 g, Cholesterol 21.8 mg, Fat 8.9 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 150.4 mg, Sugar 28.1 g

CINNAMON POTATO ROLLS



Cinnamon Potato Rolls image

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.

Provided by mary ellen b

Categories     Breads

Time 1h5m

Yield 18 rolls

Number Of Ingredients 13

3/4 cup sugar
3/4 cup hot mashed potatoes
1 1/2 cups water (110 to 115 degrees)
2 (1/4 ounce) packages active dry yeast
1/2 cup butter or 1/2 cup margarine, softened
2 eggs
2 teaspoons salt
6 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cream
2 tablespoons butter or 2 tablespoons margarine, softened
confectioners' sugar icing, optional

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.

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