Spudnut Cinnamon Rolls Recipe
Soft and delicious Spudnut Cinnamon Rolls filled with cinnamon & sugar and mashed potatoes and topped with a delicious glaze.
Ingredients
Rolls
- 1/2 cup warm water
- 2 tbsp yeast
- 1 tbsp sugar
- 1/2 cup butter softened
- 3/4 cup sugar
- 1 tsp salt
- 2 cups milk scalded
- 1 cup mashed potatoes we used instant
- 2 eggs beaten
- 5-6 cups all-purpose flour
- 1/2 cup butter, softened
- 2 tbsp cinnamon
- 1/4 cup brown sugar
- 1/4 cup sugar
Glaze
- 3 cups powdered sugar
- 1/2 cup evaporated milk warm
- 1 tsp vanilla extract
Instructions
- Prepare potatoes. For lack of time and to make things simpler, we used instant potatoes.
- Dissolve yeast and sugar in warm water. Set aside. Yeast should bubble.
- In a large mixing bowl, add butter, sugar, salt, milk, and mashed potatoes. Gently stir until combined. Stir in beaten eggs. Add yeast mixture and stir well.
- Slowly sift 5-6 cups of flour into potato mixture and stir. Dough should begin to pull away from the sides of the bowl. Cover and let dough rise until doubled in size. Should be about an hour.
- On a floured surface, roll dough out about ΒΌ"-1/2" thick. Cover surface with softened butter. Generously sprinkle with cinnamon and sugars.
- Roll up jelly roll style and pinch seems together. Slice into rolls and set on greased baking sheets or in a pan (we were able to get about 2 dozen large rolls). Cover and let rolls rise until doubled in size, about 30 minutes.
- Bake for 15-20 minutes at 350 degrees. Be sure to check on them as to not over bake.
- While rolls re baking, making your glaze by whisking all ingredients together until smooth.
- Spoon glaze over the tops of warm rolls. Let rest for about 10 minutes and spoon more additional glaze over the rolls. Enjoy!
Nutrition
Calories: 7269kcal | Carbohydrates: 1210g | Protein: 117g | Fat: 226g | Saturated Fat: 135g | Cholesterol: 901mg | Sodium: 4536mg | Potassium: 2850mg | Fiber: 35g | Sugar: 659g | Vitamin A: 7245IU | Vitamin C: 51.1mg | Calcium: 1301mg | Iron: 33.9mg