"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cinnamon Potato Rolls Recipe

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This recipe for Cinnamon Potato Rolls, by , is from The Rehder Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donnell Holmes-Carson


3/4 cup sugar
3/4 cup hot mashed potatoes
1-1/2 cups warm water (110 to 115)
2 packages (1/4 ounce each) active dry yeast
1/2 cup butter, softened
2 eggs
2 teaspoons salt
6-1/2 cups all-purpose flour

1-1/3 cups packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons heavy whipping cream
3 tablespoons butter, softened
Vanilla icing, optional

In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place for 1 hour.
Meanwhile, combine filling ingredients and set aside. Stir dough down; beat in the butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Divide dough in half. On a floured surface, roll each portion into a 12-in. square. Spread filling to within 1 in. of the edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 for 35-40 minutes or until golden brown. Drizzle with icing if desired. Yield: 1-1/2 dozen.

Personal Notes:
Personal Notes:
Anybody else in the family stand in line at the fair for a cinnamon roll? Here's a recipe that I found comes pretty darn close.




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