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Iced Cinnamon Potato Rolls

This recipe comes from my mother-in-law, who remembers making these rolls often. Now I make them often. Maybe they'll be a hit with your family, too! —Jonas Schwartz, Berne, Indiana
  • Total Time
    Prep: 25 min. + rising Bake: 35 min.
  • Makes
    1-1/2 dozen


  • 3/4 cup sugar
  • 3/4 cup hot mashed potatoes
  • 1-1/2 cups warm water (110° to 115°)
  • 2 packages (1/4 ounce each) active dry yeast
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 teaspoons salt
  • 6-1/2 cups all-purpose flour
  • 1-1/3 cups packed brown sugar
  • 3 tablespoons butter, softened
  • 3 tablespoons heavy whipping cream
  • 1/2 teaspoon ground cinnamon
  • VANILLA ICING (for each pan):
  • 2 cups confectioners' sugar
  • 3 tablespoons heavy whipping cream, warmed
  • 1/2 teaspoon vanilla extract


  • In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour.
  • Stir mixture down; beat in butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
  • Divide dough in half. On a floured surface, roll each portion into a 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls.
    Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.
Nutrition Facts
1 roll: 465 calories, 10g fat (6g saturated fat), 46mg cholesterol, 360mg sodium, 88g carbohydrate (51g sugars, 2g fiber), 6g protein.

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  • Pat
    Apr 29, 2020

    These are simply delicious! I added walnuts and raisins because we like them. They are so tender and soft. I will make them again.

  • angelaandjakers
    Apr 19, 2014

    people you need to actually try the recipe before you go rating it 3 stars

  • ScorpioLady1113
    Apr 8, 2014

    Sounds like a fun recipe. What is the nutritional contents Carbs/sugar stuff like that

  • moodnpood
    Apr 8, 2014

    can u use instant mashed potatoes? sounds good

  • lennie53
    Apr 8, 2014

    I have not tried these yet, but they sound wonderful

  • rduckworth
    Apr 8, 2014

    To cyndi9781, Anything usually can be made in the bread machine, you just have to make sure the whole recipe will fit into the bread pan. For me, I would have to half the recipe. These sound so good I plan to make soon.

  • cyndi9781x
    Apr 8, 2014

    Can you make this recipe in a bread machine?

  • lesann12
    Apr 8, 2014

    This recipe is something my German grandmother made for many years. She used the dough for cinnamon rolls and dinner rolls. Her cinnamon rolls were oooozzzzzing with lots of cinnamon filling. Probably double what this recipe calls for ..and didn't put cream in it. You can do it with just brown sugar, butter & cinnamon. She would make an icing but no one wanted it because they were delicious without it. I have made them for the past couple of Christmas's and also love to put pecans in them. Grandmother's recipe uses the water she boiled the potatoes in (potato broth) instead of plain water.

  • MareUT
    Apr 8, 2014

    I made these just this morning and they were wonderfully soft and moist. The only change I made from the original recipe was to add some chopped pecans to the filling.