Classic Cinnamon Rolls

Classic Cinnamon Rolls

159 Reviews 22 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h 45 m
Recipe by  Fleischmann's®

“First Place Winner at the 2008 Iowa State Fair!”

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Ingredients

Adjust Servings

Original recipe yields 24 rolls

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Directions

  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.

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Reviews (159)

Rate This Recipe
Margie
113

Margie

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!

ajlog78
100

ajlog78

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.

slave2mykids
81

slave2mykids

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! :)

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 404 cal
  • 20%
  • Fat
  • 13.5 g
  • 21%
  • Carbs
  • 65.4 g
  • 21%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 318 mg
  • 13%

Based on a 2,000 calorie diet

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