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Thursday, February 24, 2011

Cinnamon Rolls

My husband got this Cinnamon Roll recipe from Sister Henry on his mission in Korea. Sister Henry got it from Elder Lee who got it from...someone else! So I'm not sure of it's real origins but it's no wonder it's been getting handed down again and again. 

Cinnamon rolls are one of my favorites. They are one of my comfort foods for sure. I am doing a 12-week challenge with my Mom and sister and we get sweets once a week. So when I made these cinnamon rolls, I ate 3. We gave the rest away or I probably would have had 7.

This is the best cinnamon roll recipe! It calls for mashed potatoes. I think that's what makes them so soft and chewy and melt in your mouthy! Oh man, I think I need 3 more right now! The frosting is also divine, it's simple to make and adds the perfect sugary glaze!

Cinnamon rolls are so pretty and delicious looking, I thought they deserved several pictures.


*updated a few directions in the recipe 12/12/14

Cinnamon Rolls


1 tablespoon yeast (I use instant yeast)
½ cup hot mashed potatoes (instant potatoes work okay or reheated leftovers)
¼ cup vegetable oil
¼ cup sugar
1 ½ tsp salt
1 ¼ cup scalded milk
1 egg
4 to 4 ¼ cups all-purpose flour

Melted butter (¼-½ cup I always say the more the better it tastes)
⅔ cup white or brown sugar with as much cinnamon as you like 1-2 tablespoons

¼ cup butter
1 teaspoon vanilla
2 ½ cups powdered sugar
2 tablespoons milk
Pinch salt


In a small bowl mix potatoes, oil, sugar and scalded milk and salt.   (To scald milk you cook in a saucepan over med-high heat until it starts to bubble on the edge, not really boil, but nice and hot - when I’m lazy I just put it in a microwave safe 2-cup measuring cup and nuke it for a minute or so.) Cool the potato, oil, sugar, and milk mixture to lukewarm and put it in your mixer (or if doing by hand you’ll want it in a large mixing bowl).  Add the yeast, egg, and 2 cups of flour.  Mix until smooth. Mix in two more cups of flour. Only add more if you need it to help the dough clean the side of the mixer and until the dough is smooth and elastic.  Continue mixing/kneading for 5 minutes in mixer or by hand.

Form the dough into a ball, and place it in a lightly greased bowl. Turn the dough ball once to coat and cover the bowl with a clean towel or spray-greased plastic wrap. Leave it in a warm place and let it rise until doubled (about one hour).  

Prepare cinnamon sugar mixture and frosting while it rises. Mix cinnamon and sugar in a small bowl until combined.  

To make frosting, melt butter in a large microwave safe measuring cup (I use my 8-cup one). Once butter is melted add the rest of the ingredients and mix til smooth with a hand mixer.  You can add more milk if you’d like the frosting more runny and add more powdered sugar to thicken it to the desired consistency.

After the dough finished rising, punch it down and roll into a rectangle shape (about the size of a large baking sheet).  It should be about ¼ inch thick.  Leaving about ½ inch uncovered on one of the long edges (so you can easily pinch the seam closed), spread with butter and then sprinkle the cinnamon sugar.  Roll tightly and pinch the seam shut.  Cut into 1 ½ inch slices and place on a greased cookie sheet 11x17.  Press them down slightly and let rise until doubled again, about one hour.  

Bake at 400 degrees for 10-12 minutes or until golden brown.

Frost with frosting.


From Ana Henry Walker

 You might also like these: Caramel Apple Cinnamon Rolls
This is my original photo. New photos updated 12/12/2014 


  1. I am printing this recipe right now and making them today :D They look so wonderful, I better walk away from the computer right now before I drool all over the key board.

  2. Oh my word!!! These are very dangerous, I am eating one right now SO SO very good. Thanks so much for the recipe. Mason told me “Mom we should’ve invented these along time ago.”

  3. You are kidding! I want one right now!

  4. Lacey, that is so funny what Mason said. I love kids! Glad you loved them too!

    You should make them! So worth it!

  5. These look so delicious. You said that instant potatoes work ok, but do you mash your own? I have to try them!

  6. This comment has been removed by the author.

  7. Shelly,I have never used instant potatoes (that was a comment from the missionary that gave Steven this recipe). So yes I do mash my own, I just cook them while I get everything else ready and it seems to work out just fine. You could probably cook them in the microwave too if you wanted. Just add some hot water to moisten them. When I do "baked" potatoes in the microwave I usually wrap them in a paper towel and then in a potato bag or towel and microwave for 10 minutes. Let me know if you use instant and how you like them.

  8. Lindsay, I'm so glad you have this recipe! I didn't remember giving it to Steven, but I lost it and I've been looking for it ever since. I thought maybe it was just because there wasn't anything like this in Korea but I made them yesterday and they are as good as I remember. Thanks for giving it back to me! I'll have track down Elder Lee's mom and tell her how many people's sweet tooth she's satisfying.

  9. can't wait to try them! that is really strange that you put mashed potatoes in them. i never would have guessed!