Old Fashioned Cinnamon Rolls
Sweet, tender cinnamon rolls topped with a vanilla buttercream icing.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 rolls 1x
- Category: Breakfast, Brunch, Rolls, Yeast Bread
- 1–½ cups warm water, about 120º
- ½ cup sugar
- ½ cup vegetable oil
- ½ cup mashed potatoes, unseasoned, no milk
- 1 egg
- 2 teaspoons salt
- 3 envelopes (6 3/4 teaspoons) active dry yeast (I use Red Star Yeast)
- 3 tablespoons nonfat dry milk powder
- 3 cups all-purpose flour
- 2–1/2 to 3 cups bread flour
- ⅓ cup butter, at room temperature
- ¾ cup brown sugar
- 1½ tablespoons cinnamon
- ½ cup (1 stick) butter, at room temperature
- 2 tablespoons flour
- 1 cup powdered sugar
- Pinch of salt
- 1 teaspoon vanilla
- In a large bowl or stand mixer, place the warm water, sugar, oil, potatoes, eggs, and yeast. Mix thoroughly. Add salt and mix again. Add milk powder and all-purpose flour. Beat for 3 minutes. Gradually add the bread flour (not all, only enough to make the dough workable). Transfer to a lightly floured surface (or use your stand mixer with a dough hook) and knead 10 minutes.
- Grease a large, deep bowl with oil. Form the dough into a smooth ball and place in the bowl. Using your hands, grease the top of the dough. Cover with saran wrap and/or a towel and place in a warm, draft location to rise until doubled, about 1-3/4 hours.
- Punch down dough to release air bubbles. Form again into a smooth ball and turn to regrease. Cover and allow to rise for 1 hour.
- Punch the dough down again, then transfer to a lightly floured surface. Roll into a rectangle approximately 15 wide by 12 inches tall. Make sure to square the corners nicely. It will be about 1 inch thick. Spread the dough with the softened butter, up to about 1 inch from the top long edge.
- Grease two baking sheets or a 9 x13 and 9 x 9 baking dish.
- In a small bowl, mix the brown sugar with the cinnamon. Sprinkle this over the butter. Tightly roll the dough from the bottom long side up. You may need to pat the ends in to make the rolls square on the ends. Using a serrated knife, cut the roll using a saw like motion into rounds. Place rolls on the baking sheet cut side up.
- Cover rolls with a towel and let them rise in a warm, draft free spot for one hour.
- Preheat the oven to 325º.
- Bake the rolls for 10 minutes, the raise the oven temperature to 350º and bake for 5 minutes longer (I check the rolls to make sure they’re at leat 190º internally and increase baking time if needed). Remove the rolls from the oven and transfer to a wire rack to cool completely.
- To make the frosting, place the butter, flour, powdered sugar, and vanilla in a mixing bowl. Beat until blended. Spread on top of the rolls prior to serving.
Total time does not include proofing times.
This recipe is adapted from Marcia Adams’ “Cooking from Quilt Country.”