Classic Cinnamon Rolls

Made  times
Trisheee 2

First Place Winner at the 2008 Iowa State Fair! I often let them rise in the pan, and put in the in the refrigerator overnight. In the morning you simply have to bake.

Modified from: Classic Cinnamon Rolls

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Serving size has been adjusted!

Original recipe yields 24 servings



  • Prep

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  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.
  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.
  3. Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  4. Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter mixture (I use my hands). You may also wish to add a little more butter to the mixture if you have difficulty spreading or warm up in the microwave for a couple of seconds. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
  5. Let rise 30 to 45 minutes until nearly doubled.
  6. Bake in preheated 350 degrees F oven for 25 to 30 minutes.
  7. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.


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 Sara...