Wait, one of them went missing before frosting… How did that happen? 🙂
By Mike Thayer
This is a fantastic cinnamon roll recipe, making THE softest rolls LOADED with flavor! What makes them that way? The mashed potato flakes…
That’s right, instant potatoes is a featured ingredient in this recipe, creating a superior cinnamon roll.
They’re simply awesome!
Dough Ingredients for a double batch:
- 2 cups scalded milk (that means hot milk but not boiling for those of you who live in Valley Center).
- 4 Tablespoons yeast, dissolved in 1 cup warm water (100 – 110 degrees)
- 1 Tablespoon salt
- 1 cup sugar
- 1 cup veggie oil
- 2/3 cup mashed potato flakes
- 3 eggs
- 10 – 11 cups flour
Directions:
Pour scalded milk over sugar, salt and oil, set aside. Dissolve yeast in warm water in another bowl, let rest for five minutes. Add the yeast mix, eggs, potato flakes and 1/4 of the flour. Beat until well mixed. Continue adding flour one cup at a time until a soft dough forms.
Knead the dough on a lightly floured surface until smooth and elastic (about 4-6 minutes), or knead with a stand mixer using a dough hook on speed 2. Place the kneaded dough in a greased bowl, turning to coat, cover and let rise in a warm, draft free place for about an hour, or about doubled in size. Punch down and divide in half.
On a lightly floured surface roll out the dough. Spread with softened butter and a cinnamon/sugar mixture. I use a stick of softened butter for each half (that means 2 sticks total for those of you who live in Valley Center). For the cinnamon/sugar mixture, combine 1/2 cup of brown sugar with 1 1/2 cups white sugar and 2 Tablespoons of cinnamon. After spreading the butter and cinnamon/sugar mixture, roll up the dough beginning with the long side creating a log. Slice log into 12 roll portions. Place rolls in a greased 9×13 pan (a large cast iron skillet works great too if you like the rolls bunched together, pictured). This recipe will make 24 big rolls using 4 sheet pans. Let rise in a warm place until doubled, about 45 minutes. Preheat the oven to 350 degrees. Bake for 15-25 minutes. While the rolls are baking, make the frosting.
Frosting Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioner’s sugar
- 1 teaspoon vanilla extract
- 1 Tablespoon milk
Directions:
Combine all ingredients using a hand or stand mixer until incorporated and smooth. Pour over warm rolls. If you like more frosting, double the recipe.
This is an awesome Christmas morning eat, but don’t serve them until after the presents are opened, you don’t want sticky/gooey wrapping paper all over the floor…Â Although… this recipe is so delicious it would make the wrapping paper taste good!
Merry Christmas!
~ Mike
Cinnamon Rolls for Christmas Morning – Bachelor on the Cheap
Wait, one of them went missing before frosting… How did that happen? 🙂
By Mike Thayer
This is a fantastic cinnamon roll recipe, making THE softest rolls LOADED with flavor! What makes them that way? The mashed potato flakes…
That’s right, instant potatoes is a featured ingredient in this recipe, creating a superior cinnamon roll.
They’re simply awesome!
Dough Ingredients for a double batch:
Directions:
Pour scalded milk over sugar, salt and oil, set aside. Dissolve yeast in warm water in another bowl, let rest for five minutes. Add the yeast mix, eggs, potato flakes and 1/4 of the flour. Beat until well mixed. Continue adding flour one cup at a time until a soft dough forms.
Knead the dough on a lightly floured surface until smooth and elastic (about 4-6 minutes), or knead with a stand mixer using a dough hook on speed 2. Place the kneaded dough in a greased bowl, turning to coat, cover and let rise in a warm, draft free place for about an hour, or about doubled in size. Punch down and divide in half.
On a lightly floured surface roll out the dough. Spread with softened butter and a cinnamon/sugar mixture. I use a stick of softened butter for each half (that means 2 sticks total for those of you who live in Valley Center). For the cinnamon/sugar mixture, combine 1/2 cup of brown sugar with 1 1/2 cups white sugar and 2 Tablespoons of cinnamon. After spreading the butter and cinnamon/sugar mixture, roll up the dough beginning with the long side creating a log. Slice log into 12 roll portions. Place rolls in a greased 9×13 pan (a large cast iron skillet works great too if you like the rolls bunched together, pictured). This recipe will make 24 big rolls using 4 sheet pans. Let rise in a warm place until doubled, about 45 minutes. Preheat the oven to 350 degrees. Bake for 15-25 minutes. While the rolls are baking, make the frosting.
Frosting Ingredients:
Directions:
Combine all ingredients using a hand or stand mixer until incorporated and smooth. Pour over warm rolls. If you like more frosting, double the recipe.
This is an awesome Christmas morning eat, but don’t serve them until after the presents are opened, you don’t want sticky/gooey wrapping paper all over the floor…Â Although… this recipe is so delicious it would make the wrapping paper taste good!
Merry Christmas!
~ Mike