ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Classic Cinnamon Rolls

Prep time 30 mins
Cook time 30 mins
Yield

24 rolls

Ingredients

  • ROLLS
  • 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
  • FILLING
  • 1/2 cup butter OR margarine, softened
  • 1 cup sugar
  • 1 1/2 tablespoons Spice Islands® Ground Saigon Cinnamon
  • ICING
  • 2 cups powdered sugar
  • 6 tablespoons butter OR margarine, softened
  • 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
  • 5 to 6 tablespoons milk

How to Make It

  1. 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. 

  2. 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.

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

  4. 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. 

  5. LET RISE 30 to 45 minutes until nearly doubled.

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