Here’s a soft, fluffy Mashed Potato Cinnamon Rolls recipe in full detail. The mashed potatoes make the dough incredibly tender and moist — you won’t taste the potatoes at all!
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🥔 Mashed Potato Cinnamon Rolls
🧾 Ingredients
For the Dough:
1 cup warm milk (110°F / 43°C)
2¼ tsp (1 packet) active dry yeast
½ cup granulated sugar
½ cup mashed potatoes (plain, unseasoned, smooth)
¼ cup unsalted butter, melted
1 large egg (room temperature)
1 tsp salt
4–4½ cups all-purpose flour
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For the Cinnamon Filling:
½ cup unsalted butter, softened
¾ cup brown sugar (packed)
1½ tbsp ground cinnamon
Optional: pinch of salt
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For the Cream Cheese Frosting:
4 oz cream cheese, softened
¼ cup unsalted butter, softened
1½ cups powdered sugar
½ tsp vanilla extract
1–2 tbsp milk (as needed)
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🥣 Step-by-Step Instructions
Step 1: Activate the Yeast
1. Warm the milk to about 110°F (warm but not hot).
2. Stir in 1 tablespoon of the sugar.
3. Sprinkle yeast over the top.
4. Let sit 5–10 minutes until foamy.
If it doesn’t foam, your yeast may be inactive.
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Step 2: Make the Dough
1. In a large mixing bowl combine:
Mashed potatoes
Remaining sugar
Melted butter
Egg
Salt
2. Add the foamy yeast mixture and stir well.
3. Gradually add flour, 1 cup at a time, mixing until a soft dough forms.
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Step 3: Knead
Knead by hand for 8–10 minutes (or 5–6 minutes with a stand mixer).
Dough should be soft, smooth, and slightly tacky but not sticky.
Add small amounts of flour if needed.
💡 The dough will feel softer than regular cinnamon roll dough — that’s normal!
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Step 4: First Rise
1. Place dough in a greased bowl.
2. Cover with a towel or plastic wrap.
3. Let rise in a warm place for 60–90 minutes, until doubled in size.
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Step 5: Prepare Filling
Mix brown sugar and cinnamon together in a bowl.
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Step 6: Roll & Fill
1. Roll dough into a rectangle about 16×12 inches.
2. Spread softened butter evenly over surface.
3. Sprinkle cinnamon-sugar mixture evenly on top.
4. Roll tightly from the long side into a log.
5. Slice into 12 even rolls.
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Step 7: Second Rise
1. Place rolls in a greased 9×13 inch baking dish.
2. Cover and let rise 30–45 minutes until puffy.
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Step 8: Bake
Bake at 350°F (175°C) for 22–28 minutes.
Tops should be lightly golden.
Don’t overbake — softness is key!
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Step 9: Make Frosting
Beat together:
Cream cheese
Butter
Powdered sugar
Vanilla
Add milk gradually until smooth and spreadable.
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Step 10: Frost & Serve
Spread frosting on warm (not hot) rolls.
Serve fresh and soft!
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⭐ Tips for Perfect Rolls
✔ Use smooth mashed potatoes (no lumps).
✔ Leftover mashed potatoes work if unseasoned.
✔ For overnight rolls: refrigerate after shaping, then bring to room temp before baking.
✔ These freeze beautifully before or after baking.
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If you’d like, I can also give:
A sourdough mashed potato version
A no-yeast quick version
A bakery-style giant roll version
Or measurements in grams for precision
Just tell me 😊