SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Heavenly Cinnamon Rolls

Makes: 12 servings
Serving size: 1 roll
Prep 55 mins Rise 1 hr 15 mins Bake 375°F 25 mins to 30 mins Stand 10 mins
Heavenly Cinnamon Rolls
  • 4 1/4 - 4 3/4  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1  cup  milk
  • 1  cup  mashed, cooked potato*
  • 1/3  cup  butter
  • 1/3  cup  granulated sugar
  • 1  teaspoon  salt
  • 2  eggs
  • 1/2  cup  packed brown sugar
  • 1  tablespoon  ground cinnamon
  • 1/4  cup  butter, softened
  •  Cream Cheese Icing

1. In a mixing bowl, combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, mashed potato, the 1/3 cup butter, the granulated sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts; add to flour mixture along with the eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface of dough. Cover; let rise in a warm place until double in size (45 to 60 minutes).

3. Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest for 10 minutes. Meanwhile, lightly grease a foil roasting pan; set aside. For filling, in a bowl, stir together brown sugar and cinnamon; set aside.

4. Roll dough into an 18x12-inch rectangle. Spread the 1/4 cup butter over dough and sprinkle with filling, leaving 1 inch unfilled along one of the long sides. Roll up rectangle, starting from the filled long side. Pinch dough to seal seams. Slice rolled rectangle into 12 equal pieces. Arrange in prepared pan. Cover and let rise in a warm place until nearly double in size (about 30 minutes).

5. Preheat oven to 375 degrees F. Bake for 25 to 30 minutes or until golden. Cool in pan on a wire rack for 10 minutes; drizzle with Cream Cheese Icing; cool completely.

Cream Cheese Icing
  • 1 3  ounce package  cream cheese, softened
  • 2  tablespoons  butter, softened
  • 1  teaspoon  vanilla
  • 2 1/2  cups  powdered sugar
  •  milk

1. In a mixing bowl, beat cream cheese, butter and vanilla with an electric mixer on medium speed until combined. Gradually beat in powdered sugar until smooth. Beat in milk, 1 teaspoon at a time, to reach spreading consistency.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe