Jumbo Cinnamon Rolls
Soft, fluffy cinnamon rolls made with mashed potatoes for extra tenderness, then topped with a rich cream cheese frosting. These oversized rolls are the perfect make-ahead holiday breakfast centerpiece for family gatherings and cozy mornings.
Prep Time:
40 min
Cook Time:
30 min
Servings:
12
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Ingredients
- 4¼ Cups all-pupose flour divided
- 1 Envelope active dry yeast
- 1 Cup whole milk
- 1 Cup Bob Evans Original Mashed Potatoes
- ⅔ Cup and 2 tablespoons butter softened divided
- ⅓ Cup granulated sugar
- 1 Teaspoon salt
- 2 Large eggs lightly beaten
- 1 Cup packed brown sugar
- 2 Tablespoons ground cinnamon
- 8 Ounces block cream cheese softened
- ¼ Cup heavy cream
- 2 Cups powdered sugar
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Bob Evans Original Mashed PotatoesInstructions
- Combine 1½ cups flour and yeast in a large bowl; set aside.
- In a saucepan, combine milk, mashed potatoes, ⅓ cup butter, granulated sugar, and salt. Heat over medium-low until warm (120°F to 130°F).
- Add to flour mixture along with eggs. Beat on low until blended, then on medium for 3 minutes.
- Gradually add remaining flour until a soft dough forms.
- Knead dough on a lightly floured surface for 4 minutes until smooth and elastic.
- Place in a lightly greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour or until doubled.
- Mix together ⅓ cup softened butter, brown sugar, and cinnamon.
- Roll dough into an 8 x 16-inch rectangle on a lightly floured surface. Spread cinnamon mixture over dough.
- Roll up dough, starting at one long side, jelly-roll style, pressing edges to seal. Cut into 12 even slices.
- Place rolls cut sides down in a greased 13 x 9-inch baking dish. Cover and let rise 1 hour.
- Preheat oven to 375°F and bake 25 to 30 minutes until golden brown.
- Beat cream cheese and remaining 2 tablespoons butter at medium-high speed until fluffy. Bean in cream. Gradually beat in powdered sugar until smooth.
- Spread frosting over warm rolls.
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