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Cinnamon Rolls

Recipe photo courtesy of Lennart Weibull

Fragrant with cinnamon and enriched with a cream-cheese glaze, these morning buns make an unforgettable breakfast. Mashed potato is the secret behind their light texture, while bread flour provides structure and chew. It might be tempting to enjoy the rolls straight out of the oven, but be sure to let them rest at least 20 minutes before serving--this completes the cooking process and yields tender and airy, not gummy, buns.

Source: Martha Stewart Living, December 2018
Total Time Prep Yield






Cook's Notes

Rolls can be made, sliced, and frozen up to 3 months ahead. Freeze them in their baking dish, tightly wrapped in plastic, at the end of step 3. When ready to proceed, defrost them in the refrigerator overnight before continuing with step 4.

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How would you rate this recipe?
  • franmack1315002
    15 JAN, 2019
    Everything was perfect. I froze it according to directions a week before Christmas. When I thawed the rolls in the fridge, some of the sugar in the filling dissolved and leaked to the bottom of the pan. When I baked the rolls, some of that sugar syrup scorched and the rolls on the edge of the pan stuck to the pan.They were in the fridge 36 hours; why did the sugar dissolve?
  • nancymcafee123
    5 JAN, 2019
    The dough is VERY soft and difficult to handle. Difficult to get it to roll up into a "jelly roll" shape. It kept unrolling. And this was on a well-floured board, with additional flour sprinkled as I tried to roll. Was the recipe correct?
  • CKL21756930
    29 DEC, 2018
    The mashed potato creates the fluffiest, pillowiest, most delicious cinnamon rolls! The cinnamon filling is perfect — not overpowering and a perfect compliment to the dough. The only thing I would change about this recipe is to include ingredient weights, as it is more precise to weigh ingredients, especially flour, for consistent results.

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