Classic Cinnamon Rolls Recipe -
Classic Cinnamon Rolls Recipe
  • READY IN hrs

Classic Cinnamon Rolls

Recipe by  

"First Place Winner at the 2008 Iowa State Fair!"

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Ingredients Edit and Save

Original recipe makes 24 rolls Change Servings
  • PREP

    30 mins
  • COOK

    30 mins

    2 hrs 45 mins


  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. Combine sugar and cinnamon; sprinkle half of the mixture over surface. 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.
Kitchen-Friendly View


  • 2 medium potatoes yield about 1 cup mashed potatoes.

Reviews More Reviews

Most Helpful Positive Review
Sep 07, 2010

I've never rated before, but this recipe is too good to go without stars! These were so light and delicious, not heavy. I was worried because the dough was so soft, but they came out perfect. Nect time I'll add more cinnamon, that's literally the only flaw!

Most Helpful Critical Review
Dec 28, 2011

I don't know if I did something wrong but I wasn't blown away by these. They were decent though. I added more cinnamon sugar and I still thought they were lacking something. The dough was also a lot stickier than I thought it would be like a lot of others posted. It was my first time making cinnamon rolls though and I think they came out pretty good considering.

Dec 28, 2010

This rating is for the dough only. It came out wonderful and the addition of the potatoes was new to me; I always like trying new things and this was easy. I used a different filling: 1/3 cup butter, 1 cup packed brown sugar and 2 1/2 tbls of cinnamon. YUM.

Jan 03, 2011

Excellent recipe. The dough is indeed soft, but kneading on a floured service made it a workable dough for me. Note for others like me without a kitchen aid mixer. The dough crept up my hand mixer and almost ruined it. Mix by hand after the first 4-5 cups of flour. And like all allrecipe users, I changed the recipe. I used 2 cups of potato water, since it was already hot, Added 2 tsp of vanilla to the dough, and used half brown half white sugar and added a pinch of cloves to the filling. Definitely double the icing recipe. (Next time I'm going to add orange zest) Thank you for the recipe from a fellow Iowan! :)

Apr 15, 2011

This has become my favorite recipe out of the many ones I've tried and they are a must for my bake sales. The Potatoes break up the gluten in the flour making the dough tender and melt in your mouth, so you don't have to worry about fussing with it so much. Its easy for first timers just don't over work your dough and it will stay tender. (Personally stickier the better!) I usually make up my own "brown" sugar for the filling its cheaper just to add a tsp of molasses per cup of white sugar. I also add some nutmeg to the dough for a nutty touch. A tip for even rising/baking I always slice them no more than 1 1/2 " thick with a long piece of floss (slide under and cross them over) and then gently smash them down in the pan so they are spread out evenly. That way they don't bake so lop sided. or one edge rises higher and burns.

Dec 28, 2010

If I could give this recipe 100 stars... I would. These are by far the very best Cinnamon rolls that I have ever had. This was also my first time ever attempting to make cinnamon rolls, and they were very easy to make. One thing that I should mention though. If you are using a standard size Kitchen Aid mixer, after you add all of the flour, your mixer will have trouble kneading the dough. I kneaded it on my counter a few times, divided it in half, and proceeded to knead just one half of the dough at a time in the mixer. Worked out great because then I just let the dough rise separated and didn't have to divide it later. Awesome recipe!! I wouldn't change a thing!!

Oct 11, 2010

Only thing I suggest is using brown sugar in the middle rather then cinnamon, and using more then it suggests

Dec 30, 2010

With a less than stellar record with home made bread, I was reluctant to try this. I was so glad I did! They came out absolutely perfect. I didn't change a single thing from the recipe and it came out great. Just be aware that it makes a lot of cinnamon rolls. they were melt in your mouth good! They were even better than the renouned "Johnson's Corner" rolls...WAY BETTER! I may tinker with this recipe by adding a few nuts or raisins but definitely worth trying without!


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  • Calories
  • 404 kcal
  • 20%
  • Carbohydrates
  • 65.4 g
  • 21%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 13.5 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 318 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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