I grew up eating these amazing rolls. They are the SOFTEST cinnamon rolls EVER. I remember when I was little, I would watch my mom make these, & being an impatient child, I could not wait for them to be done. It felt like forever to wait, but it was well worth the time because they are seriously amazing. Heck, I still can't wait for them to be done even as an adult, they are that soft, sweet, delicious!
I can't take credit for this recipe, but my sweet mom can. Thank goodness for family recipes that you can count on & pass on down to your children. If you are looking for a cinnamon roll that will be soft every time, then you are in luck! Don't try anything else.
The secret ingredients to these rolls are the mashed potatoes & milk. That is why these rolls are so soft, no matter what. Pair the potato dough with placing the rolls close together & you you will never have to be afraid of making a hard, crusty cinnamon roll, ever again. Eat them warm from the oven, or at room temperature. They will be soft either way. Even if you make these the day before, they will be soft & fresh as ever. Enjoy!!!
Mom's BEST Cinnamon Rolls
- 1/2 Tbsp yeast
- 1/4 cup warm water
- 1 cup milk
- 3/4 tsp salt
- 1/4 cup + 2 Tbsp sugar
- 4 Tbsp butter
- 1/2 cup mashed potatoes (*Can use instant mashed potatoes)
- 1 egg, beaten
- 4 (+) cups flour
- Butter, softened
- Brown Sugar
- Dissolve yeast in warm water. Set aside.
- Scald milk & add salt, sugar, & butter. Whisk until dissolved. Let cool.
- Prepare mashed potatoes if needed. About 1/3 cup dry flakes with 1/3(+) cup HOT water. Just enough water to be smooth, but remain thick. Set aside.
- Beat egg & place in a stand mixer with the dough hook attachment. Add milk mixture, yeast mixture, & potatoes. Gradually add flour. It will be a sticky dough, so don't add too much more than the 4 cups of flour, but make sure that when it kneads it is moving around well. Knead 5-10 minutes. Dump the sticky dough into a greased bowl. Cover with a towel & let rest for 1 hour.
- Empty rested dough onto a floured surface. Sprinkle top with flour & pat dough flat. Using a floured rolling pin, roll dough into a rectangle, making sure to lift dough periodically to make sure it is not adhering to the countertop; dust with flour as necessary. Roll dough 1/4-1/2-inch thick.
- Using a pastry brush spread softened, NOT MELTED, butter over dough.
- Sprinkle with brown sugar, & smear/spread with hand to evenly disperse sugar, leaving a small seam on the edge just buttered so that it will stick together when it is rolled up.
- Sprinkle cinnamon on top of brown sugar. Be thorough, they are "cinnamon" rolls, so you want to have a nice coating of cinnamon.
- Start rolling from the opposite end that you saved for your seam. Roll as evenly as you can. Make sure you roll tightly, but not pulling/stretching the dough.
- Using floss or sewing thread, cut rolls about 2 1/2-inches thick. Place cinnamon rolls on a greased baking sheet, about an inch apart. Pat the tops a little bit to make sure everything is even & flat. Cover with a towel & let rise for 1 hour. Scoot rolls closer together, if desired.
- Bake risen rolls at 400*F for 13-17minutes or until browned on top & dough is fully baked, checking where the rings of cinnamon sugar are. Let cool & top with your favorite icing & a sprinkle of cinnamon.
Basic Cream Cheese Frosting
Recipe by: Amber (Dessert Now, Dinner Later!)