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+ servings

Spudnut Cinnamon Rolls

If you love the texture of potato bread, you will love the texture of these cinnamon rolls. If you love glazed doughnuts, you will love warm vanilla glaze in every bite.
Course Bread
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 16
Author Amy


  • ROLLS:
  • 1/2 c. warm water
  • 2 T. yeast
  • 1 T. sugar
  • 1/2 c. butter softened
  • 3/4 c. sugar
  • 1 t. salt
  • 2 c. milk scalded
  • 1 c. mashed potatoes
  • 2 eggs beaten
  • 5-6 c. flour
  • Softened butter
  • Cinnamon
  • Sugar
  • GLAZE;
  • 3 c. powdered sugar
  • 1/2 c. warm evaporated milk
  • 1 t. vanilla


  • ROLLS:
  • Mash potatoes or mix instant potatoes.
  • Dissolve yeast and 1 T. sugar in warm water. Let sit until bubbly.
  • Add butter, 3/4 c. sugar, salt, milk, and mashed potatoes to mixing bowl. Gently stir until combined. Add beaten eggs and stir again. Add yeast mixture to potato mixture and stir again.
  • Sift 5 cups of flour into potato mixture. Mix, adding flour one Tablespoon at a time until dough begins to pull away from the sides of the bowl.
  • Cover. Let dough rise until doubled. About and hour.
  • Set dough on a floured or oiled surface. Roll out about 1/4"-1/2" thick. Generously spread with butter, about 1/2 cup. Generously sprinkle with cinnamon and sugar.
  • Roll up jelly roll style. Pinch seems together. Slice into rolls. I made 16 large rolls.
  • Set on two greased baking sheets. Cover. Let rolls rise until doubled, about 30 minutes.
  • Bake at 350 degrees for 15-20 minutes. Don't over bake.
  • While rolls are warm spoon glaze over the tops of the rolls. Let rest for about 10 minutes and spoon more glaze over the rolls.
  • GLAZE:
  • While rolls are baking make glaze. Mix all ingredients together and whisk until smooth.