Discover the secret to incredibly tender, melt-in-your-mouth Old Fashioned Cinnamon Rolls, made with a special ingredient: mashed potatoes in the dough! This beloved recipe tastes just like the cherished rolls your grandmother used to bake, offering a comforting embrace with every bite.
This classic Amish-inspired Cinnamon Rolls recipe yields two generous 9×13-inch pans of exceptionally soft and fluffy rolls. That’s one pan ready to be devoured immediately by eager family members, and another perfect for freezing to enjoy a homemade breakfast or treat whenever the craving strikes.
Why You Must Make These Irresistible Old Fashioned Cinnamon Rolls
There are countless reasons to fall in love with this particular cinnamon roll recipe. Beyond their delightful flavor and texture, these rolls offer a connection to the past, a taste of tradition, and the pure joy of baking something truly special for those you love.
- Unparalleled Tenderness: The inclusion of mashed potatoes in the dough is a game-changer, resulting in rolls that are incredibly soft, moist, and tender, unlike any you’ve had before.
- Timeless Comfort: Who doesn’t adore the warm, sweet aroma and comforting taste of homemade cinnamon rolls? This recipe delivers that nostalgic bliss in every swirl.
- A Legacy of Flavor: This recipe isn’t just a collection of ingredients; it’s a piece of culinary history, cherished for decades and passed down through generations, ensuring a truly authentic old-fashioned experience.
- Perfect for Sharing (or Savoring!): With two full pans, you’ll have plenty to share with friends and family, or stash one away for a future treat, making meal prep a breeze.
The Secret Ingredient: Mashed Potatoes for Ultimate Softness
The magic behind the exceptional tenderness of these old-fashioned cinnamon rolls lies in an unexpected ingredient: mashed potatoes. While it might sound unusual for a sweet pastry, potatoes introduce a natural starch and moisture that transforms the dough. They help create a soft, pillowy texture that stays fresh longer than typical yeast rolls, preventing them from drying out quickly. This technique has been a treasured secret in traditional baking, especially within communities known for their hearty and wholesome recipes. The potatoes contribute a subtle earthy depth without altering the classic cinnamon roll flavor, allowing the sweet cinnamon-sugar filling and creamy frosting to shine.
A Taste of Home: Family Memories and the Best Cinnamon Roll Recipe
The scent of warm cinnamon rolls baking evokes powerful memories of childhood and simpler times. For me, it brings to mind stories of my mom and her cousins, spending countless happy afternoons at her grandmother’s house in a quaint North Dakota town. Her beloved “Dama” was a spirited Irish woman, small in stature at just 4 feet, 8 inches, yet larger than life in her warmth and hospitality. She always seemed to have an apron on, ready to offer a comforting hug and, undoubtedly, a freshly baked treat.
I treasure a compilation of Dama’s recipes, carefully put together by one of my mom’s cousins. While it features delights like Dr. Wink’s Brown Bread and Dama’s Banana Bread, her specific yeast bread or cinnamon roll recipe was never formally written down. However, I know she was an accomplished baker. One of my mom’s fondest memories involves practicing her bread-making techniques by kneading Dama’s “fleshy arm” – a testament to her grandmother’s soft, yielding dough and gentle nature. It’s no wonder my mom went on to make such terrific bread herself; practice, especially with a loving grandmother, truly makes perfect.
Though Dama’s exact cinnamon roll formula may be lost to time, I’d like to believe that this Best Cinnamon Roll Recipe, with its tender potato-enriched dough, embodies the spirit of her baking. It’s the kind of wholesome, comforting pastry she would have loved to prepare for her daughters and grandchildren, filling her home with warmth and delicious aromas. It’s more than just a recipe; it’s a culinary hug from the past.
Essential Ingredient Notes for Perfect Cinnamon Rolls
Achieving the perfect cinnamon roll begins with understanding each ingredient’s role. Here’s a detailed look at what you’ll need and why:
- Warm Water: Crucial for activating the yeast. Aim for 120ºF (49ºC). This is typically very hot tap water; test by running your finger under it – it should be almost too hot to keep your finger in comfortably. If you have an instant-read thermometer, use it for accuracy.
- Granulated Sugar: Provides sweetness to the dough and feeds the yeast, aiding in its activation and rise.
- Vegetable Oil: Adds moisture and contributes to the dough’s softness and pliability. Canola oil or your preferred neutral-flavored vegetable oil works well.
- Mashed Potatoes: The star ingredient for tenderness! Use unseasoned, plain mashed potatoes with no milk or butter added. I recommend cubing, cooking, draining, and then mashing a medium russet potato. While some have success with reconstituted instant potatoes (water only, no flavorings), this recipe was developed with fresh mashed potatoes for optimal results.
- Large Egg: Adds richness, structure, and helps bind the ingredients, contributing to a tender crumb.
- Table Salt: Balances the sweetness and enhances flavor. Table salt disperses more evenly in the dough compared to coarser Kosher salt.
- Active Dry Yeast: The leavening agent that makes these rolls rise. I consistently use Red Star Yeast for reliable results. Ensure your yeast is fresh and active.
- Nonfat Dry Milk Powder: Boosts the protein content, leading to a softer crumb and helping the rolls stay fresh longer.
- All-purpose Flour: Provides structure to the dough. I prefer King Arthur brand for its consistent quality.
- Bread Flour: Higher in protein than all-purpose flour, bread flour adds elasticity and chewiness, giving the rolls a desirable structure without making them tough. King Arthur brand is also my go-to for this.
- Butter (for filling): Room temperature butter spreads easily and contributes to the rich flavor of the cinnamon swirl.
- Brown Sugar (for filling): Packed brown sugar provides a deeper, caramel-like sweetness and a moist texture to the filling.
- Cinnamon (for filling): The heart of the rolls! I use McCormick brand, standard grocery store cinnamon (Cassia cinnamon), for its robust and classic flavor profile.
Expert Recipe Tips for Flawless Homemade Cinnamon Rolls
Baking perfect cinnamon rolls can be incredibly rewarding. Here are some pro tips to ensure your batch turns out tender, fluffy, and absolutely delicious:
- Flour Power: The combination of all-purpose and bread flour is key. Bread flour provides essential structure and a lovely chewiness thanks to its higher gluten content, while all-purpose flour ensures the rolls remain incredibly tender and soft. Don’t be tempted to use just one type if the recipe calls for both!
- PRO-Tip: Accurate Flour Measurement: Flour measurement is crucial for yeast doughs. Avoid scooping directly from the bag, as this can pack too much flour into your cup. Instead, spoon the flour into your measuring cup until overflowing, then use the straight edge of a knife or an offset spatula to level off the top. This method ensures consistent results and prevents a dry, dense dough.
- Kneading Perfection: Knead the dough until it is tacky to the touch but no longer sticky. This means it should feel slightly moist but shouldn’t leave residue on your hands or the work surface. Proper kneading develops the gluten, leading to a light, airy texture. If using a stand mixer, let it knead for 8-10 minutes until the dough looks smooth and elastic.
- PRO-Tip: Ideal Proofing Environment: Yeast dough thrives in warmth. The ideal proofing temperature is between 75-95°F (24-35°C). Many modern ovens have a “proof” setting, often around 85°F (29°C), which is perfect. If yours doesn’t, you can create a warm environment by placing the covered dough in a slightly warm oven (turned off, with just the pilot light or after being briefly warmed then turned off), or in a draft-free spot.
- Rolling Surface: I highly recommend rolling your dough on a large silicone baking mat, such as a Roul’pat (Amazon affiliate link: Roul’pat). These mats help prevent sticking and keep flour contained, making cleanup significantly easier.
- Mind the Flour during Rolling: Use only enough extra flour on your work surface or rolling pin to prevent the dough from sticking. Incorporating too much additional flour will alter the dough’s hydration and can lead to tougher, less tender rolls.
- Spacious Baking: Arrange only 12 rolls per 9×13-inch pan. This allows them ample space to rise and expand during both the final proofing stage and while baking in the oven, ensuring fluffy, beautifully shaped cinnamon rolls.
- Frosting Flexibility: While this recipe features a simple yet classic powdered sugar and butter frosting, feel free to get creative! A homemade cream cheese frosting is another incredibly popular and delicious option that complements the rich cinnamon flavor wonderfully.
My family’s passion for cinnamon rolls runs deep. When my children were young, my husband, Bill, would often buy Sara Lee’s frozen cinnamon rolls, zapping them in the microwave for quick weekend breakfasts. He still occasionally scours the frozen food aisles, fingers crossed, hoping that production might somehow have resumed. He grew up utterly spoiled by his grandmother’s homemade cinnamon rolls, which she would bake every Saturday morning alongside fresh loaves of bread. Her methods were intuitive—all ingredient amounts were determined by sight and touch, meaning no written recipes were ever passed along.
Knowing that store-bought options rarely measure up, and with our son Nick heading back to college soon, I felt inspired to treat them both to some authentic, old-fashioned goodness. These homemade cinnamon rolls, enriched with mashed potatoes, truly earned the hubby’s enthusiastic seal of approval! I sincerely hope you and your loved ones will cherish this cinnamon “buns” recipe as much as we do.
Frequently Asked Questions About Cinnamon Rolls
Yes, traditionally there is a distinction. Cinnamon buns often feature nuts, like pecans, and are baked with a gooey, sweet sauce at the bottom that caramelizes as they bake. Cinnamon rolls, on the other hand, are typically nut-free and finished with a generous layer of frosting. However, in common usage, these terms are frequently used interchangeably, and many people refer to both as “cinnamon rolls.”
For classic cinnamon rolls, Cassia cinnamon is generally preferred over Ceylon cinnamon. Cassia is the more common type found in most grocery stores (like McCormick’s brand) and has a stronger, more pungent, and spicier flavor. Its robust profile holds up well against the sweetness of the dough and frosting, delivering that iconic cinnamon roll taste. Ceylon cinnamon is milder and more delicate, often preferred for lighter desserts.
To keep your homemade cinnamon rolls fresh, store them in the pan they were baked in, covered tightly with plastic wrap or aluminum foil, at room temperature. They will remain wonderfully fresh for 2-3 days. For extended storage, you can refrigerate them for up to a week. To reheat, simply microwave briefly or warm in a low oven until soft and gooey again.
Freezing cinnamon rolls is an excellent way to enjoy them later! After baking and cooling (before frosting), you can freeze them in the pan. Seal the pan tightly with a layer of plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. They can be frozen for 6-8 weeks. When ready to enjoy, defrost them overnight in the refrigerator, then warm and frost before serving. You can also freeze individual unfrosted rolls in airtight containers.
More Comforting Recipes You May Also Like:
If you’ve enjoyed these Old Fashioned Cinnamon Rolls, you might also love these other comforting and classic recipes:
- Nana’s Million Dollar Cake by The Crumby Cupcake
- Grannies Clam Dip by Serena Bakes Simply From Scratch
- Dama’s Overnight Fruit Salad
- Mom’s Cream Cheese Tea Roll
- Gretchen’s Spinach Souffle
- Mom’s Puffed Pancake
- Plus more Delicious Breakfast Recipes
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Old Fashioned Cinnamon Rolls
30 minutes
15 minutes
2 hours
2 hours 45 minutes
24 rolls
Sweet, tender cinnamon rolls topped with a vanilla buttercream icing – a true taste of old-fashioned comfort.
Ingredients
- 1-½ cups warm water, about 120ºF (49ºC)
- ½ cup granulated sugar
- ½ cup vegetable oil
- ½ cup mashed potatoes, unseasoned, no milk
- 1 large egg
- 2 teaspoons table salt
- 3 envelopes active dry yeast (6 ¾ teaspoons)
- 3 tablespoons nonfat dry milk powder
- 3 cups all-purpose flour
- 2-½ to 3 cups bread flour
- ⅓ cup butter, at room temperature (for filling)
- ¾ cup packed brown sugar (for filling)
- 1½ tablespoons ground cinnamon (for filling)
For the Frosting:
- ½ cup butter, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
Instructions
- In a large bowl or the bowl of a stand mixer, combine the warm water, granulated sugar, vegetable oil, mashed potatoes, egg, and active dry yeast. Mix thoroughly until well combined.
- Add the salt and mix again. Then, incorporate the nonfat dry milk powder and all-purpose flour. Beat the mixture for 3 minutes until smooth.
- Gradually add the bread flour, a little at a time, mixing until the dough becomes workable. Transfer the dough to a lightly floured surface (or use your stand mixer with a dough hook) and knead for 10 minutes until the dough is smooth and elastic, tacky but not sticky.
- Lightly grease a large, deep bowl with oil.
- Form the dough into a smooth ball and place it in the prepared bowl. Using your hands, lightly grease the top of the dough. Cover the bowl with plastic wrap and/or a clean kitchen towel, and place it in a warm, draft-free location to rise until doubled in size, which typically takes about 1 hour and 45 minutes (1 ¾ hours).
- Once risen, gently punch down the dough to release the air bubbles. Form it into a smooth ball again and turn it over to re-grease the top. Cover and allow it to rise for a second time, for approximately 1 hour.
- Punch the dough down again, then transfer it to a lightly floured surface. Roll the dough into a rectangle, approximately 15 inches wide by 12 inches tall. Make sure to square the corners nicely. The dough should be about 1 inch thick. Spread the softened butter evenly over the dough, leaving about a 1-inch border along the top long edge.
- Prepare two baking sheets or a 9×13-inch and a 9×9-inch baking dish by greasing them thoroughly.
- In a small bowl, mix the brown sugar with the ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the buttered dough. Tightly roll the dough from the bottom long side upwards. You may need to gently pat the ends in to keep the roll even. Using a serrated knife, cut the rolled dough into individual rounds using a gentle saw-like motion. Place the cut rolls on the prepared baking sheets or dishes, cut side up, leaving space between each roll for expansion.
- Cover the rolls lightly with a towel and let them rise in a warm, draft-free spot for a final proofing, about one hour.
- Preheat your oven to 325ºF (160ºC).
- Bake the rolls for 10 minutes, then increase the oven temperature to 350ºF (175ºC) and bake for an additional 5 minutes. (I recommend checking the internal temperature of the rolls; they should reach at least 190ºF (88ºC). Adjust baking time if needed.) Remove the rolls from the oven and transfer them to a wire rack to cool completely.
- While the rolls cool, prepare the frosting. In a mixing bowl, combine the softened butter, flour, powdered sugar, and vanilla extract. Beat until the frosting is smooth and blended. Spread generously on top of the cooled cinnamon rolls just before serving.
Notes
Total time listed does not include the full proofing times for the dough.
This recipe is a treasured adaptation from Marcia Adams’ “Cooking from Quilt Country,” bringing an authentic touch of traditional baking to your home.
Nutrition Information:
Yield:
24
Serving Size:
1 roll
Amount Per Serving:
Calories: 292
Total Fat: 12g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 6g
Cholesterol: 26mg
Sodium: 261mg
Carbohydrates: 41g
Fiber: 1g
Sugar: 15g
Protein: 5g
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