These potato bread cinnamon rolls are the ultimate twist on a classic breakfast treat. The addition of mashed potatoes to the dough creates an incredibly soft, tender, and moist crumb that stays fresh for days. The potato starch also helps the rolls rise higher and gives them a subtle, comforting flavor that pairs perfectly with a cinnamon-sugar filling and cream cheese glaze.
Ingredients
- 1 medium russet potato (about 8 oz / 225 g), peeled and quartered
- 1 cup (240 ml) whole milk, warm (110°F/43°C)
- 1/2 cup (100 g) granulated sugar, divided
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 1/2 cup (113 g) unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp salt
- 4 1/2 cups (585 g) all-purpose flour, plus more for dusting
- For the filling:
- 1/2 cup (100 g) packed brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup (56 g) unsalted butter, softened
- For the glaze:
- 4 oz (115 g) cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp milk, as needed
Instructions
- Place the potato quarters in a small saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 15 minutes. Drain, then mash thoroughly until no lumps remain. Measure 3/4 cup (180 ml) of mashed potato and set aside to cool to room temperature.
- In the bowl of a stand mixer fitted with the dough hook, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Let sit for 5–10 minutes until frothy.
- Add the remaining sugar, the cooled mashed potato, melted butter, egg, and salt. Mix on low speed until combined.
- Gradually add the flour, 1 cup at a time, mixing on low until a soft dough forms. Increase speed to medium and knead for 6–8 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl. If the dough is too sticky, add flour 1 tablespoon at a time.
- Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour.
- Punch down the dough and turn it out onto a lightly floured surface. Roll it into a 12×18-inch (30×45 cm) rectangle.
- For the filling, in a small bowl mix the brown sugar and cinnamon. Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Using a sharp knife or unflavored dental floss, cut the log into 12 equal slices.
- Place the rolls cut-side up in a greased 9×13-inch (23×33 cm) baking dish. Cover and let rise in a warm place for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, until golden brown and the internal temperature reaches 190°F (88°C) (if you like them fully baked through; for gooey centers, aim for 185°F/85°C). Let cool in the pan for 10 minutes.
- Meanwhile, make the glaze: beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then beat in milk 1 tablespoon at a time until spreadable. Spread the glaze over the warm rolls and serve.
Tips
- Use a starchy potato like russet or Yukon Gold; waxy potatoes (like red) won’t mash as smoothly and can make the dough dense.
- Make sure the mashed potato is completely cool before adding it to the yeast mixture—if it’s too hot, it will kill the yeast.
- If you don’t have a stand mixer, knead by hand on a lightly floured surface for 8–10 minutes.
- For perfectly even rolls, use a piece of unflavored dental floss to slice the log—slide it under the roll, cross the ends over the top, and pull.
Serving Suggestions
Serve these cinnamon rolls warm, straight from the oven, with a generous drizzle of glaze. They’re wonderful with a cup of strong coffee or a glass of cold milk. For a brunch spread, pair them with scrambled eggs and fresh fruit. If you prefer a less sweet topping, skip the glaze and just brush the hot rolls with melted butter.
Variations
- Maple Pecan: Add 1/2 cup chopped pecans to the filling and replace the vanilla in the glaze with 1/4 tsp maple extract.
- Apple Cinnamon: Finely dice 1 small apple and toss with the brown sugar-cinnamon filling before spreading.
- Chocolate Chip: Sprinkle 1/2 cup mini chocolate chips over the filling before rolling.
- Savory Version: Omit the sugar and cinnamon, and fill with 1 cup shredded cheddar and 2 tbsp chopped chives. Bake as directed and serve with a sprinkle of flaky salt.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave a single roll for 20–30 seconds, or warm the whole pan in a 300°F (150°C) oven for 10–15 minutes. These rolls also freeze beautifully: wrap the baked, unglazed rolls tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge, reheat, and glaze fresh.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. Use the same amount (2 1/4 tsp). Mix it directly into the flour, and skip the proofing step in warm milk. You may need to add 5–10 minutes to the first rise.
Why are my rolls dense and heavy? This usually happens when too much flour is added during kneading, or the dough wasn’t kneaded long enough for gluten to develop. Add flour sparingly and knead until the dough is smooth and springs back when poked.
Can I make the dough ahead of time? Absolutely. After the first rise, punch down the dough, cover tightly, and refrigerate overnight. The next morning, let it sit at room temperature for 30 minutes before rolling and filling. You may need to add 15–20 minutes to the second rise.
Can I use leftover mashed potatoes? Yes, as long as they are plain (no butter, salt, or milk added) and mashed smoothly. If they contain dairy, reduce the milk in the dough by 2–3 tablespoons.
How do I know when the rolls are done? The tops should be deep golden brown, and an instant-read thermometer inserted into the center of a roll should read 185–190°F (85–88°C). If you prefer gooey centers, pull them at 185°F.
Can I skip the glaze? Yes. The rolls are delicious on their own, or you can brush them with melted honey butter right after baking for a lighter finish.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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