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
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
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
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
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