:max_bytes(150000):strip_icc()/981904-9b3d52c73e0a483a8441ac80976d9769.jpg)
First Place Winner at the 2008 Iowa State Fair!
Ingredients
Filling
- ½ cup butter OR margarine, softened
- 1 cup sugar
- 1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon
Icing
- 3 cups powdered sugar
- 6 tablespoons butter OR margarine, softened
- 1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
- 5 tablespoons milk, or more as needed
Rolls
- 1 cup mashed potatoes
- 1 cup reserved potato water
- ¾ cup butter OR margarine
- ¾ cup sugar
- 2 teaspoons salt
- 1 cup hot water
- 2 envelopes Fleischmann's® Active Dry Yeast
- ½ cup warm water (100 to 110 degrees F)
- 2 eggs
- 8 ½ cups all-purpose flour, or more if needed
Directions
Step 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.
Step 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.
Step 3
Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
Step 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.
Step 5
Let rise 30 to 45 minutes until nearly doubled.
Step 6
Bake in preheated 350 degrees F oven for 25 to 30 minutes.
Step 7
Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.
Tips
2 medium potatoes yield about 1 cup mashed potatoes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 404 | |
| % Daily Value * | |
| Total Fat14g | 17% |
| Saturated Fat8g | 41% |
| Cholesterol49mg | 16% |
| Sodium318mg | 14% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber2g | 5% |
| Total Sugars30g | |
| Protein6g | |
| Vitamin C1mg | 3% |
| Calcium20mg | 2% |
| Iron2mg | 13% |
| Potassium100mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I’ve never rated before, but this recipe is too good to go without stars! These were so light and delicious, not heavy. I was worried because the dough was so soft, but they came out perfect. Nect time I’ll add more cinnamon, that’s literally the only flaw!
-
Only thing I suggest is using brown sugar in the middle rather then cinnamon, and using more then it suggests
-
These are wonderful.
-
LOVE, LOVE, LOVE this recipe. Change nothing. Perfect as is. Wonderful, moist, sugary sweet, and melts in your mouth. What more could you ask for from a cinnamon roll?
-
I made mini-bons – about 6 dozen!! Guess this should be called a custom recipe by the time I was done with the changes. By the way, my first time cooking cinnamon rolls, and they turned out awesome!!! Sooo easy!!! – kitchenaid mixer isn’t big enough for increasing recipe size – cut the dough lengthwise after adding the filling and roll from the center edge out. – Cinnamon instead of flour dusted on my working surface when rolling – I used sooo much more cinnamon than called for, (over a bottle) – heavy whipping cream instead of milk works fine (I was out of milk) – used dark brown sugar instead of white sugar – shook cinnamon onto the dough before adding the filling – added more filling to the top before baking… – Cooked for an hour at 350, kicked it up to 400 for another 15 minutes or so. Just looked at the edges, not sure why it took so long, but they turned out soft… My oven is not off on temp.
-
I made mini-bons – about 6 dozen!! Guess this should be called a custom recipe by the time I was done with the changes. By the way, my first time cooking cinnamon rolls, and they turned out awesome!!! Sooo easy!!! – kitchenaid mixer isn’t big enough for increasing recipe size – cut the dough lengthwise after adding the filling and roll from the center edge out. – Cinnamon instead of flour dusted on my working surface when rolling – I used sooo much more cinnamon than called for, (over a bottle) – heavy whipping cream instead of milk works fine (I was out of milk) – used dark brown sugar instead of white sugar – shook cinnamon onto the dough before adding the filling – added more filling to the top before baking… – Cooked for an hour at 350, kicked it up to 400 for another 15 minutes or so. Just looked at the edges, not sure why it took so long, but they turned out soft… My oven is not off on temp.
-
Did anyone else have to add an awful lot of extra flour? The dough seemed so sticky; even after the first rising I had to add some more flour. I let the dough rise a second time and then cut them into rolls. The dough still seemed awfully sticky to me, but maybe this is part of what makes them so light and moist? Anxous to try them in the morning.
-
These cinnamon rolls are AWESOME!!!!! I will admit the dough is very soft and sticky but the result is well worth it. They are so light and fluffy that they literally melt in your mouth. I will make these again and again and again.
-
This rating is for the dough only. It came out wonderful and the addition of the potatoes was new to me; I always like trying new things and this was easy. I used a different filling: 1/3 cup butter, 1 cup packed brown sugar and 2 1/2 tbls of cinnamon. YUM.
-
If I could give this recipe 100 stars… I would. These are by far the very best Cinnamon rolls that I have ever had. This was also my first time ever attempting to make cinnamon rolls, and they were very easy to make. One thing that I should mention though. If you are using a standard size Kitchen Aid mixer, after you add all of the flour, your mixer will have trouble kneading the dough. I kneaded it on my counter a few times, divided it in half, and proceeded to knead just one half of the dough at a time in the mixer. Worked out great because then I just let the dough rise separated and didn’t have to divide it later. Awesome recipe!! I wouldn’t change a thing!!
-
With a less than stellar record with home made bread, I was reluctant to try this. I was so glad I did! They came out absolutely perfect. I didn’t change a single thing from the recipe and it came out great. Just be aware that it makes a lot of cinnamon rolls. they were melt in your mouth good! They were even better than the renouned “Johnson’s Corner” rolls…WAY BETTER! I may tinker with this recipe by adding a few nuts or raisins but definitely worth trying without!
-
I halved the recipe because I only need a dozen rolls, and even so I managed to get 14 nice sized rolls. The dough really is wonderful, light, melts in your mouth like everyone says. For the filling, I also used brown sugar and probably 2 tbsp of cinnamon, plus I added raisins and pecans. I also added cream cheese to the frosting. These looked at tasted professional if I do say so myself! This is going to be my go to recipe for cinnamon rolls! Next time I will probably make double the frosting (or not half what is listed) because we like our rolls gooey and smothered in it…they were a little dry with the halved recipe.
-
Excellent recipe. The dough is indeed soft, but kneading on a floured service made it a workable dough for me. Note for others like me without a kitchen aid mixer. The dough crept up my hand mixer and almost ruined it. Mix by hand after the first 4-5 cups of flour. And like all allrecipe users, I changed the recipe. I used 2 cups of potato water, since it was already hot, Added 2 tsp of vanilla to the dough, and used half brown half white sugar and added a pinch of cloves to the filling. Definitely double the icing recipe. (Next time I’m going to add orange zest) Thank you for the recipe from a fellow Iowan! 🙂
-
The dough for this cinnamon rolls is the best I’ve made, hands down. However, I was worried they would not be sweet enough and added more sugar in the filling and increased the amount of frosting I used. I wished I had not done that. They are very sweet, and I’m sure the orignal recipe would’ve been perfect. Oh well, live and learn! Next time, I will make these exactly as written.
-
Oh my goodness, best cinnamon rolls I’ve ever eaten in my life. Recipe is awesome. I substituted brown sugar for the filling. These were a huge hit at home! Thank you for sharing this.
-
This recipe is amazing and turns out great! I substituted whole wheat flour and added ground flax meal in with the cinnamon sugar mixture for an extra health kick – it tasted great and my friends didn’t even know it was in there. Definitely a recipe that I’ll use again.
-
This recipe is amazing and turns out great! I substituted whole wheat flour and added ground flax meal in with the cinnamon sugar mixture for an extra health kick – it tasted great and my friends didn’t even know it was in there. Definitely a recipe that I’ll use again.
-
Awesome, best cinnamon rolls I’ve eaten in a long time. I didn’t tweak the recipe at all and I wouldn’t change a thing. My husband and son couldn’t wait for them to bake after smelling them rise.
-
Very, very good cinnamon buns, allthough I altered the recipe a little bit. I used 1 cup of hot whole milk instead of 1 cup of hot water. (I’m used to using milk for more cake doughs and water for more bread type of doughs.)
The buns are so fluffy and have just the right sweetness.
Will deffently use this recipe again!!! -
This is the best recipe I have ever baked. The dough is so light and fluffy. I doubled the amount of brown sugar and tripled the amount of cinnamon. They are award winning!
-
Delicious!! The actual bread part was super moist and flavorful even after a week. The dough was so soft and sticky I was afraid it wasnt going to bake properly but I just followed the recipe to a T and it worked out perfectly! Only thing i got complaints about and didn’t like was the icing. I ended up making a vanilla glaze with 1 1/2 cups of powdered sugar 1/2 teaspoon vanilla and enough (4-6 tsps) milk to reach a drizzling consistency which was heavenly and went perfectly with the rolls oh and make sure you mix the waters, eggs, yeast and 2 cups flour by hand and then transfer to your mixer for the rest of the flour because I tried mixing all that in my kitchen aid mixer on the lowest spd and ended up with water flying everywhere!
-
Absolutely wonderful!! So moist and tender. I made the dough exactly like the recipe and it came out perfect. For the filling, I used half white sugar, half brown sugar and I tripled the cinnamon (no, it wasn’t too much). I made my own cream cheese icing. This will be my staple cinnamon roll recipe for sure!
-
They turned out well. I doubled the filling (using brown sugar not white) and added raisins in one batch and walnuts in the second. I found using mashed potatoes finicky because it was quite a bit more work. (I did save time by making extra and using them for supper.) Also this isn’t the ‘best’ recipe, but I haven’t found the ‘best yet either. I am looking for one that has a bread like consistency and is very ‘stretchy’ – if that is the right description, when you are eating it. More like ‘bread’ than a ‘pastry’. My boss used to make cinnamon buns for the restaurant I worked at and they were the BEST. This recipe has a denser texture and the bun doesn’t stretch when you pull it apart. But worth making, no one will complain!! I also added cream cheese to the icing, and used just the potato water, as suggested. Like someone commented, ‘the water was already hot’ (plus I had enough because I made extra potatoes for supper) The recipe was too large for my Kitchen Aide, again like someone else noted, so I mixed it the best I could then turned it out on the counter and finished kneading it. You could probably get away with halving the recipe because it makes two large pans.
-
DELICIOUS!! They were defiantly a hit! Much better than my old recipe! The dough was nice and fluffy. I read the recipe and thought that was very odd to have mashed potatoes in cinnamon buns, but they turned out great! 🙂
-
This is almost exactly the same recipe that I use. My husband tells everyone they are the BEST cinnamon rolls he’s ever had. If you want something different and easy on the icing, try canned creamed cheese frosting, and put it on while the rolls are still warm. (I discovered this on Christmas morning when I was out of powdered sugar.) Very yummy!
-
I am a cinnamon roll addict and these are the best I have ever tried….I use a cream cheese icing instead…and all I will say is…..YUMMMMMM!!!!!
-
I have never left a review but this was too good not to. They turned out perfect! I cannot imagin a better tasting cinnamon roll. Very light and fluffy.
-
such an INCREDIBLE recipe. the formula is near to perfect & the rolls turn out so light and satisfying.
I added a little more cinnamon & a about 1/2 cup brown sugar to the filling.
I also added 3-4 tablespoons of sour cream to the icing recipe which added made for a delicious twist.
Definitely worth 5 stars!!
-
The BEST Cinnamon rolls ever…have been testing out recipes for years and this is the one to keep. I used margarine instead of butter and it turned out so well, I will stick with margarine for this recipe. Has anyone tried using this for dinner rolls? Just minus all the filling?
-
This has become my favorite recipe out of the many ones I’ve tried and they are a must for my bake sales. The Potatoes break up the gluten in the flour making the dough tender and melt in your mouth, so you don’t have to worry about fussing with it so much. Its easy for first timers just don’t over work your dough and it will stay tender. (Personally stickier the better!) I usually make up my own “brown” sugar for the filling its cheaper just to add a tsp of molasses per cup of white sugar. I also add some nutmeg to the dough for a nutty touch. A tip for even rising/baking I always slice them no more than 1 1/2 ” thick with a long piece of floss (slide under and cross them over) and then gently smash them down in the pan so they are spread out evenly. That way they don’t bake so lop sided. or one edge rises higher and burns.
-
Fantastic!
-
Loved these! And so did everyone else!
-
Fantastic. I followed the recipe and they turned out perfectly. Thank you!
-
They were very good! Could definitely change them easily by adding different toppings, nuts…I just had a little trouble rolling them tight enough. I’m sure I just need more practice…:)
-
I made the recipe exactly as directed for the dough. The only tough part was rolling it out. It was so sticky that I ended up adding almost a full cup of flour. Also, I did put all items in a breadmaker on the dough cycle, so it was a snap. Unfortunately, I ran an errand for the last 30 minutes and the dough overflowed a ton. Except for the mess, the breadmaker will be the way to go if I cut the recipe in half or watch it carefully at the end. Having tried the “Clone of a Cinnabon” recipe, I decided to try another because the only thing lacking for that recipe was a softer dough. This was it! For the filling, I used the “clone” filling of 1/3 cup butter, 1 cup brown sugar, and 2 1/2 T cinnamon. I also used the same frosting from that recipe too. I have only tried the two recipes for cinnamon rolls, and this one definitely has a nice, soft dough.
-
This is the first time ever I have made cinnamon rolls. I have always been a bit “scared” to make anything with yeast. Oh my gosh, I cannot believe I made something so absolutely wonderful. Everyone loved them. The recipe made over 24 rolls and the dough was soooo good. I agree the icing needs to be increased at least by half although, everyone said the bread was so wonderful they did not want to cover up the taste. I would also give the recipe more stars if I could.
-
Excellent. The only changes I made were to add chopped almonds and raisins to the filling. Easily the best cinnamon roll I’ve ever had. My Kitchen Aid mixer did not have any trouble, but if you have the smaller bowl watch that it doesn’t overflow the flour. We usually do have mashed potatoes so this recipe uses up leftovers as well. Do not flip the pan as one rater suggested. It will smash the rolls. The icing is sufficient for the 20 rolls I ended up with.
-
Tastes amazing !! the only thing that I did different was use brown sugar inside and more butter!! YUM anyone can make these and they turn out GREAT!!
-
While they still are not Cinnabon quality they’re pretty darn close. The main reasons they’re NOT Cinnabons is the texture is more breadlike versus cake like. However I read one rater say they added milk instead of hot water to get that consistency. The other is there’s not enough filling as others have mentioned. BUT this is definitely a keeper recipe, just wish they didn’t take so long with all the different componenets. My tips are: make a big batch of taters, take what you need for rolls and freeze the rest and I also flash froze half this batch (12) on wax paper and then placed in freezer bag. When you’re ready for a roll let them finish last rise buy letting them thaw until almost doubled and bake!
-
The frosting is sweet and divine.
-
These are the BEST and EASIEST cinnamon rolls I have ever made. I’ve made them twice now and the first time I made the recipe exactly as written. The second time I added 3 tblsps of cinnamon because I didn’t think they had enough the first time. ABSOLUTELY DELISH!!!
-
I followed the recipe exactly and they turned out perfect the first time. I have never had any luck with cinnamon rolls until now. Soft, melt-in-your-mouth dough and great taste! Even my husband commented on how good they were. This will be a favorite in the recipe box!
-
Very good recipe! Followed recipe and they turned out great with a delicate texture.
-
I just made these Classic Cinnamon rolls to the ‘letter’, and they turned out perfectly. I put them in the oven and took them out in 25 Minutes. No wonder they took 1st place!!
-
Loved this recipe, I did add instant vanilla pudding to the filling and used creamed cheese instead of butter. Rolls were light and fluffy and delicious. Will make again. I also got almost 3 doz. rolls and made a tea ring also. Great.
-
Wow…best cinnamon rolls I’ve ever made. I halved the recipe for my family of 5…although next time I’ll make the full recipe because everyone loved it so much! They were light and fluffy and gooey and perfect! I did 1/2 brown sugar and 1/2 white sugar and added more cinnamon and walnuts to the filling. I also added cream cheese to the frosting. I also made these the night before and let the rise in the fridge overnight. I took them for about 30 mins to warm up and then baked them. They were divine!
-
My whole family loved these! I also substituted cream cheese rather than butter and brown sugar instead of white sugar on the filling.
-
Absolutely wonderful!! This was my first attempt at cinnamon rolls and they are divine! I didn’t have real potatoes so I made a cup of instant potatoes and just used plain water in place of the potato water. They turned out perfect. My husband said they were the best he’s ever had.
Just one note – next time I will wait the 15 minutes before putting on the frosting (as hard as that is). I feel like it weighed down the soft centers while they were still hot and made them seem gooey.
I cut the recipe in half and got 16 rolls. All of which will likely be gone by tomorrow. -
I love these rolls. I halved the recipe and don’t know whether there was something in the air, but I ended up adding close to 6 cups of flour for half a recipe, otherwise it was too sticky to handle. Most of what I’ve read about bread says the amount of flour used can change from day to day depending on the weather and other factors. I even let it rest between kneadings and it was still too sticky, but was easier to handle after it went through the first rise. Also, for the second rise, I poured boiling water into a pan in the oven and placed the rolls in the oven for about 20 minutes (oven turned off). Not sure what this does, but I saw Alton Brown do this. I also used a cream cheese icing instead. Since I just made them, I hope they don’t become rock hard by tomorrow considering all the flour I added. Overall, I think these were as good or better than Cinnabon’s.
-
They are great! Although I would double the filling next time and make them smaller as they really rose to become quite large and I found it difficult to finish one.
-
This recipe is amazing!! I had never made cinnamon buns before and made them for my husband’s birthday and everyone said they are the most amazing cinnamons buns they’ve ever had. For the filling I use the ratio of what is written of sugar to cinnamon and butter but I use 2 times the amount of sugar mixture recommended and it turns out amazing!
-
o.m.g. these were AMAZING. i was totally thrown off by using mashed potatoes, but they turned out delicious! i had to use much more than 8.5 cups of flour – probably closer to 10.5! and they turned out delcious. also had closer to 35 (unevenly sized) rolls than 24 – which was great. 🙂 thanks for the recipe – definitely a winner!!
-
added 1/2 orange juice and 1/2 water for first liquid. smidge of vanilla too. used orange juice as liquid in frosting too. doubled filling also. put fresh cracked walnuts on top before putting icing on, and are divine. mmmmmmmmmmmmmmm
-
added 1/2 orange juice and 1/2 water for first liquid. smidge of vanilla too. used orange juice as liquid in frosting too. doubled filling also. put fresh cracked walnuts on top before putting icing on, and are divine. mmmmmmmmmmmmmmm
-
I have NEVER EVER had better cinnamon rolls . My whole family loves them and anyone else that makes it to my home fast enough to get to try one loves them too! This recipe halves easily also. Thank you for the such a phenomenal treat 🙂
-
If i could give these 10 stars, i would! these are amazing. i did not use the icing and my only alteration was i used more cinnamon and brown sugar for the filling not white.
THEY ARE EVEN BETTER THE NEXT DAY!! never has a cinnamon bun so good, not even from the bakery! Worth the effort!!!! -
I love this recipe the rolls are so fluffy. Made as stated but have changed white sugar to brown and double the cinnamon. Absolutely wonderful!
-
Best Cinnamon Rolls EVER!!! I make them exactly how the recipe calls. I will put a dozen in the oven and preset my oven to start in the morning. The other dozen I cover and put in the freezer for the next weekend. Works out awesome!! One tip that was told to me, mix the butter and sugar/cinnamon together and spread together. When you cut the cinnamon/sugar doesn’t fall out. Works great!!!
-
So I’m not an expert in the kitchen by any means but this recipe gave me a bit of a confidence boost! I was intrigued by the use of potatoes. The rolls came out delicious! Just as others have said, I tweaked the filling and used half brown sugar, half white, more cinnamon. I was concerned about the sticky consistency of the dough but after adding up to an additional cup of flour and a bit more sugar the rolls came out light, fluffy and delicious! They are a labor of love but worth it.
-
These are the BEST. They were gone in a flash.
-
I am new at bread making and this is my first try at a cinnamon roll recipe. Since it’s Christmas I gave some to my friends and they loved them!
-
Wow, success! ! This is a great recipe. I was able to make 3 dozen from the original recipe of 24 servings. Big, light and fluffy. I baked one pan and flash froze the other 2 pans before the last rise. I did add more of the cinnamon sugar/butter mixture per previous reviews and it was perfect for the size the dough swelled out to. They baked up more tender on the edges when I used the disposable aluminum type pan compared to my darker, everyday pan. This was my first try at cinnamon rolls and was pretty impressed with the results. You won’t want to miss out on these, try it!!!
-
yummy!
-
Added raisins and chopped pecans to the filling! Wonderful recipe, have made it twice in 2 weeks and doubled the recipe both times. Nothing left!!
Notes: We like extra filling, so consider halving or doubling it again. We also like the glaze – one batch wasn’t enough! 🙂
-
EXCELLENT rolls! Far better than anything you can buy. My family absolutely loves them! (and so do i)
-
This recipe was wonderful. I orange extract to the glaze for one pan. They were so good. Thanks for sharing this recipe.
-
No need to ever try another recipe. These are the best.
-
These are wonderful. I’ve been making cinnamon rolls for years and I do think these are the best yet. I needed to add a bit more flour then called for but that was all. I wasn’t sure how many potatoes to use….I did 3 small-med and had leftover mashed potatoes. I’ll do 2 next time. I used the frosting from the clone of a cinnnabon, which I think is the best. Next time I’ll add more filling….I think that was the only flaw to this recipe.. Thanks…I’ll make them often.
-
This recipe was WoNdErFul!!! I have tried to make cinnamon rolls in the past and they didn’t come out right but this recipe was so goooood… definitely gonna try it again…:D
-
Absolutely amazing!!! 5 stars is not enough. This is a 10 star recipe without a doubt. The addition of potatoes makes this recipe. I will never again make breads or rolls without adding mashed potatoes. Potatoes is what makes these rolls moist and tender.
I have no idea why potatoes makes such an enormous difference, although I did attempt to find out why. If anyone knows the science behind mixing yeast and potatoes, please reply. I tried for a couple of hours yesterday to find the answer but came up empty.
When making these rolls I did follow a couple of tips from previous posters. Mixing the butter, sugar, and cinnamon really does help keep the filling in place when rolling. Also, dental floss for cutting is the best way to cut dough.
-
I have teenage boys who are always looking for food. Made these on Christmas Eve, They didn’t make it through Christmas, 2 dozen gone by Christmas night!
-
This recipe is incredible. Had many compliments! I only had white sweet potatoes so I used them and they worked in this just fine!
-
Oh my goodness! I can bake, but don’t always have the best luck with breads. These came out perfectly! The whole family loved them. The bread is so moist and fluffy. I did add some orange zest to the dough batter, as that’s a personal preference for recipes like this. Also, for the filling, I multiplied it by 1.5 and melted the butter and stirred in 1 1/4 cup sugar and 1/4 cup brown sugar, and 1 tb cinnamon. For the icing, I had leftover cream cheese icing from Christmas, though not enough. So I made this icing, again adding zest and a squeeze of orange and I used heavy cream as I had a little of that left in the fridge to use up. I combined the two icings and it was the best icing I’ve ever had. To note: I didn’t have any trouble with this in my kitchenaid. I did end up with 9 cups flour in it, leaving it just a smidge sticky to rise, as I knew I’d be working in more flour in the next step. Do not overwork the dough. This one’s a keeper. I’ll be making it every Christmas.
-
I don’t know if I did something wrong but I wasn’t blown away by these. They were decent though. I added more cinnamon sugar and I still thought they were lacking something. The dough was also a lot stickier than I thought it would be like a lot of others posted. It was my first time making cinnamon rolls though and I think they came out pretty good considering.
-
These were my first go at making homemade cinnamon rolls. They were delicious once they were finally done.
I forgot to reserve the potato water. I used more sugar and cinnamon in the filling than called for. And next time, I would make more icing. I do recommend using a stoneware cookie sheet or something that in non-stick, so they don’t burn.
My husband loved these and took them to work this morning. Make these on a day off though when you have time to spare.
-
Very good. Probably not amazing enough to warrant the time it took to complete all of the steps in the recipe. I like to cook, so it was fun to put in the effort, but I must admit that a quality store bought roll is not that different. Trader Joe’s “Jumbo Cinnamon Roles” are very similar, cheap, quick, and also non-hydrogenated. For this recipe, I definitely needed to double the icing, I used a brown sugar/cinnamon/chopped pecan filling, and I added raisins to some and not to others. Both versions were tasty.
-
When I read the recipe, the mashed potatoes hooked me into trying it. I followed the dough recipe (subbing more hot H2O and butter for potato H2O) and got at least 50% more after kneading and rolling (not a bad thing, just more product). Instead of a cinnamon filling, I stewed down minced prunes (dried plums for the PR inclined) in juice and brown sugar. I began with a qtr cup apple cider, ran out, went to OJ, ran out and then to Cran-grape. I gently stewed the mix down into a paste. Choice of juice did not seem to matter though I prefer the cider. Made one dish of huge beautiful rolls and another 9×13 of a layered pastry. Both are great and both have good presentation presence. The rolls rival any I’ve had anywhere. I intend to experiment with other fruits in the future.
-
Delicious!! Really great recipe and easy to make. Perfect texture and taste. I followed other reviewers advice and doubled the icing. I didn’t have bourbon vanilla extract so I just added 1/4 tsp bourbon to the icing. Also added fresh lemon juice to icing. This is a keeper!!!!
-
Made them again with a few changes: used bread flour and buttermilk in place of the hot water. They were “absolutely positively the best cinnamon rolls ever!” (my husband’s words)
My husband said they were the best; my son rated them superb! I used the filling from the “Clone of a Cinnabon” recipe along with their cream cheese icing. It’s amazing how simply adding mashed potatoes can make these cinnamon rolls so moist!
-
Best I have ever made.
-
I look forward to making these again. As others suggested, I changed the filling to brown sugar and cinnamon. I also made the rolls the night before and covered the slices in the pan with Saran wrap and a towel on top. They still rose in the refrigerator and just baked them in the morning. It was a huge time saver.
-
Perfect soft gooey cinnamon rolls. I have been looking for a recipe like this for a long time! keeping this one!
-
I love how the dough was soft and so delicious! Favorite cinnamon roll recipe.
-
Love them. It’s best to have them on your pan and ready to bake for the am. They are absolutely the best right out of the oven.
-
I read all the reviews and was almost afraid to make these rolls 😉 because everybody was talking about how good they were, how they were melting in the mouth. But it also encouraged me to try these. I’m so happy and relieved I did and that I can say the same: they ARE melting in your mouth and they ARE the best rolls ever! and it was easy and fun to make. I’m thrilled that I can make these myself now, many many many thanks for this recipe and all the reviews!
About the yeast:
I don’t have here Fleischmann’s yeast and my yeast must be mixed dry in the flour. So I mixed first the eggs and about 2 cups of flour in the potatomixture and added then the flour/yeast mix cup by cup. I also didn’t use a kitchenaid, just first a whisk, then a wooden spoon and when this was also too heavy my hands.
From Annemarie in Hurghada in Egypt. -
These rolls were very good. I made them per the recipe, but I wish I had taken other viewers hints and added some brown sugar and nuts. Will try that next time!
-
Very yummy! And a recipe that I will continue to go back to. I followed the recipe, except for using 1/2 cup brown sugar with 1/2 cup granulated sugar in the the filling. Because the recipe makes so much, I experimented and placed half of my rolls in the fridge to rise overnight for the second rise. The other half of the batch I let rise right away in a warm spot, for an hour or so and then baked. The ones that were refrigerated overnight didn’t rise as much as the others. I think in the future that I will just let them rise and bake the same day, rather then doing the overnight refrigerator method. They can always be warmed in the microwave and taste just as good and are larger, that way.
-
I’ve been making cinnimon rolls for a long time so I thought I would just try a dif recipe well this is a very good one they turned out great and the only thing I changed was adding more cinn to the sugar mix they rose very evenly and are light in texture and just plain good..O and i make a thicker frosting that everyone always likes ,more frosting the better
-
I realized early into making these that I only had 7 cups of flour, so I literally poured in half the already mixed potato butter sugar water mixture and proceeded to halve the remainder of the recipe (1 egg and 4 1/4 cup flour). That was really plenty! 12 decent sized rolls! I’d only do the full recipe if serving more than 6-8 people. I have learned with first time using whole wheat flour in several recipes that it is heavier. I think, from this point on, I’ll mix regular and whole wheat flour. I also didn’t get the rise I wanted (some but not awesome) in the time frame I needed (it is below zero outside and our house is at 67, even with the oven on, there isn’t much “warm” air to help). They were still fluffy, but not as fluffy if I had used standard flour and helped (& waited) with warmer air for rise. I mixed in raisins. I added 1 tps of almond extract to the cinnamon sugar middle and cut some of the butter. Mixed it together before spreading all together. For the halved frosting, I used 2 tbs cream cheese, 1 tbs butter and vanilla flavored silk for the milk. The frosting was perfect for me in amount and flavor.
-
YUM!
-
WOW! An absolutely fantastic recipe! The dough turned out soft and light, the filling was great. I topped it with Hershey’s chocolate sauce and it tasted like heaven!
-
A few additional tips for improving these awesome rolls: For the 1 hour rise, place the dough in an OFF oven, with a small crockpot that is on and heating 2 cups of water. This will provide a warm, humid environment for your dough to rise. And for the filling, definitely double the ingredients, use brown sugar, and substitute 1 tsp of the butter with 1 tsp of walnut oil, this will make it much more spreadable and will eliminate the problem of the filling falling out when cutting into circles. Hope these tips help!
-
Being a mid-western girl I have had some pretty wonderful cinnamon rolls! (Thanks Mom!) I’ve eaten them at The Machine Shed and Amish Restaurants and THESE rolls were even better than those! I used a roasting pan and made 12 giant rolls. (You should have seen the eyes!) Also, I mixed 1c. white sugar with 1/2c. brown sugar and used 2 tsp cinnamon and a 1/4 tsp. nutmeg and a pinch (scant) of ground cloves. That’s a grandma’s apple pie filling trick too! I also used the potato water and a tsp. of sugar for my yeast mixture. And I made cream cheese icing. AWESOME!!
-
The best cinnamon rolls ever. I used cream chz frosting and froze most of them in packages of three. Just as good thawed.
-
These are so good!! I did contemplate 4 stars though b/c I feel like they need to be baked with foil over top until the end… When I baked mine the outside was almost too done while the inside wasn’t done enough. I baked in the type of pan called for and checked them often. I ended up taking them out of the oven even though the inside wasn’t fully baked b/c they would have burned otherwise. Aside from that though they really tasted great and next time I’ll just cover with foil and bake until almost done, then remove to bake to a golden brown.
-
This recipe is the best that I have tried! They are SOOO GOOD! They are light and fluffy the way I think a cinnamon roll should be. Everyone loves them! I will not use another recipe. I found this one. I will use it again and again. Thank you So much for the recipe!
-
WOW! You have got to try the rolls… truly fantastic! I took the advice one reviewer and mixed the butter, cinnamon and sugar (brown) together. It made sense that doing so would prevent the sugar from spilling out after they were cut. I would NOT recommend doing this. Mixing them all together formed a paste that was impossible to spread and started to tear the dough. I put the ‘paste’ to the side and followed the recipes instructions by spreading the butter and sprinkling the cinnamon and sugar. Before rolling it up, I lined the edge of the dough closest to me with a line of the sugar paste. I didn’t want to completely waste the paste and figured lining the edge would ensure my rolls had a gooey center. It worked beautifully. I used a serrated knife in short sawing motion and the rolls retained their shape while cutting. My family prefers cream cheese icing so I added 8oz of cream cheese and only used 3T of milk. If you add cream cheese be sure to cream it with the butter before adding the other ingredients. I only needed 12 rolls so froze the rest as well as the left over icing. All in all these are the BEST cinnamon rolls I have ever had. My family also LOVED them so I’ll definitely make them again.
-
I’m gonna give these 3.5 I found them too starchy w/ the mashed potatoes (plain) in them.
-
AWSOME! definetly making these more often. i used half white flour half whole wheat (coz i ran out of white) and it worked fine.
-
Five stars just doesn’t cut it! These are the absolute BEST cinnamon buns ever… so tender and delicious! Since I love cream cheese, I used a basic cream cheese frosting instead of the one provided with the recipe. They were amazing!
:max_bytes(150000):strip_icc()/7553256_Thai-Meatballs_Chef-Mo_2x1-844af7eaa2214d07bc3a8f644afdeb18.jpg)
:max_bytes(150000):strip_icc()/7972550_Teriyaki-Steak-Quesadillas_thedailygourmet_2x1-5cfb3408223a4670813fabcb7cf79e85.jpg)
:max_bytes(150000):strip_icc()/7971823_Sweet-Potato-Boats-with-Bacon-Apples-and-Cheddar_2x1-4e6eea750d104bf0b88293e682c6bc97.jpg)
:max_bytes(150000):strip_icc()/7970661_one-Pan-Creamy-Chicken-and-Spinach_Bibi_2x1-48ef8fc6e6ce44f0a944193f2879a80a.jpg)
:max_bytes(150000):strip_icc()/7971911_French-Bread-Pizza_lutzflcat_2x1-9ede4be305624e2582d06854a963e054.jpg)
Leave feedback about this