Classic Cinnamon Rolls

Fleischmann’s Yeast®
Classic Cinnamon Rolls

24 rolls


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1 cup mashed potatoes (about 2 medium potatoes)
1 cup reserved potato water
3/4 cup butter OR margarine
3/4 cup sugar
2 teaspoons salt
1 cup hto water
2 envelopes Fleischmann’s® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
2 eggs
8-1/2 to 9 1/2 cups all-purpose flour
1/2 cup butter OR margarine, softened
1 cup sugar
1 1/2 tablespoons Spice Islands® Ground Saigon Cinnamon
2 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
5 to 6 tablespoons milk


Prep: 30 Minutes
Cook: 30 Minutes

COMBINE potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl.  Stir until butter melts; set aside and let cool.  Combine yeast and 1/2 cup warm water in small bowl.  Let rest 5 minutes.  Add eggs, 2 cups flour and yeast mixture to potato mixture.  Beat until well mixed.  Continue adding flour, 1 cup at a time until soft dough forms. 


KNEAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook.   Place in a greased bowl, turning to coat.  Cover.


LET RISE in a warm, draft free area about 1 hour, until doubled in size.  Punch dough down; divide in half.


ROLL one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle.  Spread with half the butter.  Combine sugar and cinnamon; sprinkle half of the mixture over surface.    Roll up tightly lengthwise, sealing edges.  Cut into 12 slices.  Place in greased 13 x 9-inch pan.  Repeat with remaining dough.  Cover. 


LET RISE 30 to 45 minutes until nearly doubled.


BAKE in preheated 350°F oven for 25 to 30 minutes. 

Created date

November 2011