A Holiday Tradition: My Very Favorite Cinnamon Rolls

Do you have a favorite family recipe that you make every holiday, the one that everyone loves and looks forward to? As a baker, I love trying new recipes, but believe me, I wouldn’t dream of changing this one! My family would probably not speak to me for the rest of the day. That’s just how much they look forward to waking up to this delicious treat. I think it’s the secret ingredient that makes these rolls so yummy.

Preparation:

Wash and peel the potato. Slice it into large pieces and place in a pot of water. Bring the water to a boil and cook the potato until it is soft but not mushy. Drain the water from the pot and then use a fork to mash the potato. Set the pot aside while preparing the dough.

Making the Dough:

  1. Pour the warm water, yeast, and sugar into a large mixing bowl. Let it rest for about 10 minutes until the yeast begins to rise and forms bubbles on the top.
The top of the water should appear foamy.

2. Add eggs and salt and mix thoroughly with beater.

3. Pour about 1/2 cup of the egg mixture into the mashed potatoes. Mix or whip thoroughly until the potatoes are creamy – no lumps!

Take time to cream the potato mixture.

4. Add the potato mixture to the dough and mix with a beater until very smooth.

5. While the beater is running, slowly add 7 cups of flour. Continue beating until the flour is mixed in.

6. Pour the dough out onto a floured mat/board and knead in the last ½ cup of flour.

Mix the remaining flour into the dough by hand.

7. Roll the dough into a ball and then place it into a large greased bowl. Cover the bowl with plastic wrap and place it in the refrigerator overnight. The dough can be refrigerated up to 4 days.

Use a large enough bowl to allow the dough to expand.

Making the Rolls:

Opening the refrigerator to this makes me smile - every single time!

1. Place the dough onto a floured mat/board. Use a rolling pin to shape into a large rectangle, approximately 1/2″ thick.

2. Use a spatula to spread the softened butter onto the top-side of the dough. Sprinkle with cinnamon (sometimes I add a little brown sugar). It’s the holidays: we don’t do this every day!

Spread with butter and sprinkle generously with cinnamon.Roll the dough into a long tube.

3. Use a sharp knife to make slices approximately every 1″ along the length of the rolled dough.

Slice the roll into rounds.

4. Place the  slices into a greased baking dish. Cover with a damp towel and set aside in a warm place to rise – approximately 1 hour.

All puffed up and ready to pop into the oven.

5. Bake the rolls at 400-degrees for 20-25 minutes, until the tops are golden brown.

Making the Glaze – YUM!

While the rolls are cooling, make a glaze using the powdered sugar, milk, and vanilla. Mix all ingredients thoroughly until smooth. When the rolls have cooled, generously spread them with the glaze. Cut apart, and enjoy with your favorite morning beverage.

It doesn't get much better!

Just a few notes: The cut rounds can be frozen and baked at a later time. I also use this same recipe for making my dinner rolls (minus the filling and glaze, of course). I just form them into balls and follow the same directions for rising and baking.

Congratulations to Carol Kunnerup, the lucky winner of the package of Soft and Stable.

Have a lovely holiday season everyone. I’ll “see you all” next year.

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8 thoughts on “A Holiday Tradition: My Very Favorite Cinnamon Rolls

  1. These are the best ever cinnamon buns!!!! I have been on a lifelong search for the best cinnamon bun recipe and finally have it THANKS TO YOU. We grew up eating cinnamon buns that my mom would make for us as a treat when she made bread.(brings back such happy days) Being one of six children the cinnamon buns did not last long so we never ate day old. Love that these buns stay soft and moist the next day and are just as good as the first day when brought from the freezer. Yum Yum Yum!!!!! Thanks for sharing!

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  2. I am looking for a new cinnamon bun recipe to try. I am going to try this and also substitute a few cups of the white flour with some home ground golden 86 WW flour. See how it goes.
    Ginka

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  3. Your secret ingredient surprised me! I can’t wait to try it though over the holidays. Have a wonderful Christmas and hope to see you early next year. Hey, you should do another Sweet Rolls class so I can finish up the quilt with your help!

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    1. Hi Lisa – it surprised me also but what a difference a potato makes. I’m teaching Star Light/Star Bright next year. Feel free to join in to work on Sweet Rolls. Would love to have you in class.

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