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Grandma Coco's Cinnamon Rolls

Grandma Coco's Cinnamon Rolls

5 from 1 vote
These cinnamon rolls made with potato flakes are so tender and scrumptious. The addition of potato makes them stay fresh longer than other recipes. The mace in the dough adds a special somethin' somethin'. They are loaded with cinnamon, and raisins and nuts, if you want, and topped with a sweet vanilla buttercream frosting.
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Prep Time 15 minutes
Cook Time 25 minutes
Rise Time 1 hour 20 minutes
Total Time 2 hours
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 Tbsp. dry yeast
  • 1/2 cup water warm
  • 1/2 cup butter 1 stick
  • 1 cup water boiling
  • 1 cup milk
  • 1 tsp. salt
  • 1 cup instant potato flakes
  • 2 eggs beaten
  • 1/2 cup sugar
  • 1 tsp. mace
  • 4 cups flour +more as needed
Filling
  • 6 Tbsp. butter melted
  • 1/2 cup sugar
  • 2 tsp. cinnamon
  • 1 cup raisins plumped, optional
  • 1/2 cup nuts chopped, optional
Frosting
  • 1/2 cup butter softened
  • 1/2 tsp. vanilla
  • 2 Tbsp. milk
  • 1 pound powdered sugar

Method
 

  1. Sprinkle 2 tablespoons yeast on 1/2 cup of warm water and stir. Allow to bloom for 10 minutes.
  2. Boil one cup of water with 1 stick of butter in a large pot over high heat until butter is melted. Remove from heat.
  3. Add 1 cup milk, 1 tsp. salt, and 1 cup potato flakes to the pot and stir.
  4. Stir in 2 beaten eggs, 1/2 cup sugar, and 1 tsp. mace.
  5. Add yeast mixture to potato mixture and stir.
  6. Mix in 4 cups of flour to make a soft dough. Cover and let rest at least 20 minutes.
  7. Knead dough until smooth, adding additional flour as needed. Not too much.
  8. Roll out into a 12 x 24 inch rectangle.
  9. Spread melted butter over the dough and sprinkle with cinnamon sugar.
  10. Add plumped raisins and nuts if using.
  11. Roll the long side tightly and pinch dough together to seal. You should have about a 24 inch long roll.
  12. Score the dough into 24, one inch pieces. Cut with a very sharp knife or use floss.
  13. Place the rolls on a buttered jelly roll pan, or two 9x13 inch pans.
  14. Cover loosely and allow to raise until double, about 1 hour.
  15. Bake at 350 degrees for 25-30 minutes until golden brown.
  16. Allow to cool before frosting.
Vanilla Buttercream Frosting:
  1. Add softened stick of butter, 1/2 tsp. vanilla, 2 Tbsp. milk and a pinch of salt to a mixing bowl and mix well.
  2. Slowly add one pound of powdered sugar and beat until well incorporated.