Mashed Potato Cinnamon Rolls

For as long as I can remember, these have been our family’s traditional Christmas morning breakfast – thank the Lord! These were originally found in Taste of Home’s Country Woman magazine, and they’re worth the time. Oh – and what are cinnamon rolls without cream cheese icing?


Mashed Potato Cinnamon Rolls

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 flourFilling:
1 cup butter, melted
1 1/2 cup packed brown sugar
6 tablespoons ground cinnamon


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 12-in. x 8-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 13-in.


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