BachelorontheCheap.com
This is the BEST cinnamon roll recipe ever and the secret ingredient is potato flakes! Yes, potato flakes, they readily absorb the other ingredient flavors in the recipe and kick “Airy” and “Fluffy” up a couple notches.
Potato Flake Cinnamon Rolls with Cream Cheese Frosting
Ingredients:
- 2 cups of scalded milk
- 4 Tablespoons yeast dissolved in 1 cup warm water (100-110 degrees)
- 1 Tablespoon Kosher salt
- 1 cup sugar
- 1 cup vegetable oil
- 2/3 cup mashed potato flakes
- 3 eggs
- 10-11 cups of flour
Directions:
Pour the scalded milk over the sugar, salt, and oil in a mixing bowl. In a separate bowl, dissolve yeast in warm water, let rest for about 5 minutes. Add the yeast mix, potato flakes, eggs, and 1/4 of the flour to the mixing bowl, and beat well until mixed. Add remaining flour 1 cup at a time until a soft dough forms.
Knead by hand 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 in a large greased bowl, turning to coat, cover and let rise in a warm, draft-free place for about an hour, until doubled in size. Punch down and divide in half.
On a lightly floured surface, roll out the dough. Spread with softened butter and a sugar/cinnamon mixture. For that, use 1 stick of softened butter for each half (for those of you who live in Valley Center that means 2 sticks total for the entire recipe), combine with a 1/2 cup brown sugar, 1-1/2 cups white sugar, and 2 Tablespoons cinnamon. After covering both halves with the spread, roll up the dough beginning with the long side. Cut into 12 rolls per half. Place rolls in a greased 9×13 pan. This recipe makes 24 rolls in 4 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 cream cheese frosting.
Cream Cheese Frosting
Ingredients:
- 8 ounces of cream cheese, softened
- 1/2 cup butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla
- 1 Tablespoon milk
Directions:
Combine all ingredients and frost when the rolls have cooled slightly after removing them from the oven, about 5-10 minutes. Double the recipe for more finger-licking goodness.
Cinnamon Rolls for Easter Morning – Bachelor on the Cheap
This is the BEST cinnamon roll recipe ever and the secret ingredient is potato flakes! Yes, potato flakes, they readily absorb the other ingredient flavors in the recipe and kick “Airy” and “Fluffy” up a couple notches.
Potato Flake Cinnamon Rolls with Cream Cheese Frosting
Ingredients:
Directions:
Pour the scalded milk over the sugar, salt, and oil in a mixing bowl. In a separate bowl, dissolve yeast in warm water, let rest for about 5 minutes. Add the yeast mix, potato flakes, eggs, and 1/4 of the flour to the mixing bowl, and beat well until mixed. Add remaining flour 1 cup at a time until a soft dough forms.
Knead by hand 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 in a large greased bowl, turning to coat, cover and let rise in a warm, draft-free place for about an hour, until doubled in size. Punch down and divide in half.
On a lightly floured surface, roll out the dough. Spread with softened butter and a sugar/cinnamon mixture. For that, use 1 stick of softened butter for each half (for those of you who live in Valley Center that means 2 sticks total for the entire recipe), combine with a 1/2 cup brown sugar, 1-1/2 cups white sugar, and 2 Tablespoons cinnamon. After covering both halves with the spread, roll up the dough beginning with the long side. Cut into 12 rolls per half. Place rolls in a greased 9×13 pan. This recipe makes 24 rolls in 4 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 cream cheese frosting.
Cream Cheese Frosting
Ingredients:
Directions:
Combine all ingredients and frost when the rolls have cooled slightly after removing them from the oven, about 5-10 minutes. Double the recipe for more finger-licking goodness.