Experience unparalleled softness and flavor with these Yukon Gold potato cinnamon rolls. The simple addition of mashed potatoes is a game-changer, yielding a dough so tender and moist, your rolls will stay fresh and delightful for days. This recipe promises a truly unforgettable baking experience.

The Ultimate Yukon Gold Potato Cinnamon Rolls: Unbelievably Soft and Delicious

As an avid baker and a self-proclaimed cinnamon roll connoisseur, it takes a truly exceptional recipe to capture my attention. With a collection of beloved cinnamon roll recipes already cherished by many, I honestly had no intention of introducing another. Especially not during December, a month overflowing with festive cookies and indulgent treats. However, for those seeking the pinnacle of holiday breakfasts, an answer to persistent cinnamon roll cravings, and simply the very best of the best, these Yukon Gold potato cinnamon rolls demand your attention.

Why These Potato Cinnamon Rolls Stand Apart from the Rest

For many home bakers, discovering “the one” cinnamon roll recipe is a journey. Perhaps you’re a devoted fan of Gloria’s perfect cinnamon rolls, celebrated for their cult following. Or maybe your heart belongs to vanilla pudding cinnamon rolls, known for their tender crumb, or the rich texture of buttermilk cinnamon rolls, or even the irresistibly crazy delicious biscuit cinnamon rolls that require no yeast. Each of these recipes boasts its own loyal fanbase, and for good reason – they are all fantastic.

However, as someone who genuinely adores every single one of those beloved recipes, it takes something truly extraordinary to redefine my personal cinnamon roll standards. And let me tell you, these Yukon Gold potato cinnamon rolls have done just that. The journey to this recipe began with a simple email from Anna, a dedicated reader, urging me to try them. Her words – “THE SOFTEST cinnamon rolls she had ever had in her life” – immediately piqued my interest. Her glowing recommendation was enough to compel me into the kitchen, and the result? I’ve made them five or six times in the last month and a half. They are, quite simply, amazing. Beyond amazing, delivering a texture and flavor profile that sets them in a league of their own.

The Secret Ingredient: Yukon Gold Potatoes for Unmatched Softness and Moisture

The magic behind the unparalleled softness and extended freshness of these cinnamon rolls lies in the humble Yukon Gold potato. If you’ve ever incorporated mashed potatoes into bread dough before – perhaps with these unreal buttermilk potato dinner rolls – you’ll already understand the transformative power of this ingredient. The starch in the potatoes, particularly the creamy texture of Yukon Golds, not only adds an incredible tenderness to the dough but also helps to retain moisture during and after baking. This natural moisture retention is what keeps the baked goods fresh for significantly longer, preventing them from drying out quickly.

These Yukon Gold cinnamon rolls are no exception. The dough is wonderfully soft and luxuriously easy to work with. It develops an elasticity that makes rolling and shaping a dream, provided you pay close attention to flouring the dough *just right* (we’ll delve deeper into that in the recipe notes below). This unique dough characteristic allows for effortless manipulation, contributing to perfectly formed rolls. Even after baking, the rolls maintain their astonishing softness and moistness for days, far surpassing the freshness and tender quality of any other cinnamon roll recipe I’ve encountered. Prepare to be amazed by their enduring appeal.

Innovation in Every Swirl: Preventing Gaps and Achieving Picture-Perfect Rolls

Beyond the transformative inclusion of mashed potatoes, a couple of other ingenious adjustments contribute significantly to the perfection of these cinnamon rolls. One such innovation addresses a common and frustrating baking conundrum: the dreaded “gapping” effect, where cinnamon rolls develop unsightly gaps or separations between their delicious layers after baking and cooling. This is a question I receive frequently from concerned bakers, and through extensive “cinnamon roll research” (a truly worthwhile and delicious endeavor, I assure you!), I’ve identified several contributing factors.

Often, using too much butter in the filling can cause it to liquefy excessively and separate from the dough layers, leading to noticeable gaps. Similarly, rolling the dough *too* tightly, stretching it excessively during the shaping process, can cause the dough to shrink unevenly as it cools, creating those unwelcome spaces. Additionally, the specific ratio of brown sugar to cinnamon used in the filling can play a role. While using granulated sugar can sometimes reduce gappiness, I find its flavor doesn’t compare to the rich, caramelized depth that brown sugar provides.

For this Yukon Gold potato cinnamon roll recipe, we introduce a clever and surprisingly effective solution: a small but precise amount of all-purpose flour mixed directly into the cinnamon and brown sugar filling. This might seem unconventional, but it works wonders! The flour acts as a stabilizing agent, helping the filling adhere better to the dough layers and preventing it from oozing out or dissolving excessively during baking. This ensures your rolls remain beautifully tight, cohesive, and picture-perfect, free of gaps, from the moment they emerge from the oven to the last delicious bite.

The Pinnacle of Icing: A Perfectly Balanced Creamy and Sweet Finish

The second significant enhancement in this recipe is the cinnamon roll icing – a component often overlooked but critical to the overall experience. While my site features various cinnamon roll recipes, each with its own delightful icing variation (that maple frosting, for instance, is absolutely to-die-for), I’ve long been on a passionate quest to develop a singular, perfect, go-to cinnamon roll icing that truly elevates the dish.

My ideal icing strikes a delicate balance between a rich, full-bodied frosting and a smooth, elegant glaze. It needs to be wonderfully creamy and sweet, providing a luxurious mouthfeel, yet critically, it must achieve this without an overpowering cream cheese flavor that can sometimes dominate the subtle notes of cinnamon and dough. After countless experiments and adjustments, I’m thrilled to report that the frosting on these Yukon Gold potato cinnamon rolls is the one. It is, in my humble opinion, the best cinnamon roll icing ever conceived, delivering a harmonious blend of flavors and textures.

To truly achieve this pinnacle of perfection, here’s a little cinnamon roll insider secret: resist the urge to ice the rolls immediately after they come out of the oven. Instead, allow them to cool for approximately 15-20 minutes after baking. The residual warmth from the rolls ensures that the delectable icing gently melts down into all the intricate nooks and crannies of the swirls, infusing every single bite with profound flavor. Simultaneously, it still retains its thick, creamy texture beautifully on top of the rolls, creating a visually stunning and luxuriously irresistible finish that is simply unparalleled.

Mastering the Dough: Essential Tips for Success with Potato Dough

Working with potato-enriched dough requires a nuanced and attentive approach, especially concerning the flour content. The precise amount of all-purpose flour needed can fluctuate based on several factors unique to your kitchen: the initial moisture content of your mashed potatoes, the exact potato quantity you begin with, and environmental elements like ambient humidity and your elevation. Therefore, instead of fixating rigidly on an exact flour measurement, it is crucial to focus on achieving the right dough texture: it should be very soft, wonderfully elastic, and successfully clear the bottom and sides of your stand mixer bowl without being excessively sticky to the touch. This particular dough, by design, will naturally be softer than many traditional yeast bread doughs, but it should still be manageable and easy to handle.

A crucial update for achieving consistent and exceptional results with this recipe involves the temperature of the potato mixture. After extensive testing and valuable feedback, it became clear that the potato/water mixture must cool sufficiently – ideally to room temperature or at least to a very lightly warm temperature – before it is incorporated into the yeast and flour. If the mixture is too warm, the dough tends to absorb significantly more flour, sometimes several additional cups beyond the recipe’s range, leading to a denser, less tender crumb in the final product. Aim for approximately 2 ¼ cups of potato-water mixture after simmering and mashing. If you find you have too much, gently drain a small amount. This careful cooling, combined with a gradual addition of flour and thorough mixing (high moisture doughs truly benefit from longer mixing times to fully absorb the flour), will ensure your dough remains perfectly soft, elastic, and workable. These detailed tips will help you create a truly exceptional cinnamon roll dough every time, yielding the fluffy, moist results you desire. Special thanks to Liz, a frequent commenter, for helping troubleshoot this critical portion of the recipe!

Make-Ahead Convenience and Freezing Tips for Effortless Enjoyment

Just like most beloved cinnamon rolls, these Yukon Gold potato versions are incredibly versatile and can be prepared ahead of time, making them an ideal solution for busy mornings, holiday breakfasts, or special events when you want to minimize day-of effort. After you have shaped the rolls, simply arrange them on a parchment-lined baking tray, cover them loosely but securely with greased plastic wrap, and refrigerate them overnight. In the morning, take the tray out of the refrigerator and allow the rolls to come to room temperature and rise until they are noticeably puffy and almost doubled in size, which typically takes 1 to 2 hours depending on your kitchen’s temperature. Then, bake them as directed in the recipe. This make-ahead method ensures you can wake up to fresh, warm, homemade cinnamon rolls with minimal effort on the day of serving, filling your home with their irresistible aroma.

For even greater convenience, these rolls also freeze exceptionally well, offering flexibility for future cravings. You have a couple of options: you can freeze the shaped, unbaked rolls, or even the baked and frosted ones. For freezing unbaked rolls, first flash freeze them individually on a baking sheet until they are solid. Once frozen, transfer them to a freezer-safe bag or airtight container, where they can be stored for up to a month. When you’re ready to bake, thaw the frozen rolls in the refrigerator overnight, then allow them to complete their final rise at room temperature before baking. Alternatively, baked and frosted rolls can also be frozen and then thawed and gently warmed for a quick treat. You can find more comprehensive freezing tips and make-ahead strategies in this detailed guide on how to make cinnamon rolls ahead of time, which provides invaluable advice for all your sweet roll endeavors.

Explore more delightful recipes from our archives:

• One Year Ago: Sticky Toffee Pudding Cake
• Two Years Ago: Streusel-Topped Cranberry White Chocolate Bread
• Three Years Ago: Maple-Spice Cashew Brittle {Super Easy Microwave Version}
• Four Years Ago: Roasted Cauliflower and White Cheddar Soup
• Five Years Ago: Toffee Crunch Cupcakes

Yukon Gold Cinnamon Rolls

Yield: 20 Cinnamon Rolls

Prep Time: 4 hrs | Cook Time: 35 mins | Total Time: 4 hrs 35 mins

Rating: 4.70 stars (110 ratings)

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Ingredients

Dough:

• 1 pound Yukon Gold potatoes, about 3-4 medium potatoes, peeled and cut into 1-inch cubes
• 2 cups water
• 1 tablespoon coarse kosher salt
• ½ cup (113 g) salted butter
• 3 large eggs
• 5 ½ to 7 cups all-purpose flour, divided, meaning you’ll use 1 cup first and the rest later (see notes)
• ½ cup warm water
• ¼ cup (53 g) sugar
• 1 ½ tablespoons instant or active dry yeast

Filling:

• 1 cup (212 g) light brown sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons all-purpose flour
• ½ cup (113 g) salted butter, very soft

Icing:

• 2 ounces (57 g) cream cheese, softened
• ½ cup (113 g) salted butter, softened
• Pinch salt
• 2 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• 1 ¾ cups (200 g) powdered sugar

Instructions

1. In a medium saucepan, combine the potatoes, water, and salt. Bring to a boil and simmer, uncovered, over medium heat until the potatoes are very tender, about 15-16 minutes. Do not drain. You should have approximately 2 1/4 cups of water/potato mixture after boiling. If you have more than this, drain off a little water or mash the mixture together and measure out 2 1/4 cups.
2. Off the heat, mash the potatoes with the water until coarsely mashed. Add the butter and mash until the butter is melted and the potatoes are fairly evenly mashed and smooth.
3. Whisk in 1 cup of the flour and the eggs until smooth. A few small lumps are acceptable. Set aside and allow to cool until it reaches room temperature. A slight warmth is okay, but room temperature is ideal to prevent the mixture from absorbing too much flour later.
4. In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. If using active dry yeast, let the mixture stand until foamy (about 5-10 minutes); this step is not necessary if using instant yeast.
5. Add the cooled potato mixture to the yeast mixture. Gradually add the remaining flour while mixing on low speed until the dough comes together and clears the bottom and sides of the bowl. The dough will be very soft and elastic. Knead for 3-4 minutes. If the dough starts sticking significantly to the sides and bottom while kneading, add a bit more flour, one tablespoon at a time. The key is the texture – a very soft, elastic dough that is manageable, rather than an exact flour measurement.
6. Lightly grease a large bowl. Place the dough in the greased bowl, turn once to coat, then cover with greased plastic wrap. Let it rise in a warm place until doubled in size, which typically takes 1-2 hours.
7. On a lightly floured or greased countertop, gently roll or pat the soft dough into an approximate 20×12-inch rectangle. It doesn’t need to be perfectly exact.
8. Evenly spread the very soft salted butter over the entire surface of the dough rectangle.
9. In a separate bowl, combine the light brown sugar, ground cinnamon, and 3 tablespoons of all-purpose flour until thoroughly mixed. Sprinkle this filling mixture evenly over the buttered dough and pat lightly to adhere.
10. Starting from one of the long edges, carefully roll up the dough into a tight log. Pinch the seam gently to seal it. Alternatively, you can simply tuck the loose end under the roll when placing it on the baking pan.
11. Using unflavored dental floss, a piece of strong thread, or a sharp serrated knife, slice the dough log into 1-inch or slightly larger sections.
12. Arrange the sliced rolls on a parchment-lined baking sheet, leaving about 1 to 2 inches of space between them. Tuck any loose ends under each roll if you haven’t already sealed the seam. Cover the baking sheet with greased plastic wrap and let the rolls rise again until they are puffy and almost doubled in size, usually about an hour.
13. Preheat your oven to 350 degrees F (175 degrees C).
14. Bake the rolls for 18-20 minutes, or until the centers are no longer doughy and the tops are lightly golden. Be careful not to overbake, as this can dry out the rolls. Remove the rolls from the oven and let them cool on the baking sheet until they are just warm to the touch (about 15-20 minutes).
15. While the rolls are cooling, prepare the icing. In a medium bowl, combine the softened cream cheese and softened salted butter. Whip with a handheld or stand mixer until the mixture is light and creamy. Add the pinch of salt, milk or heavy cream, and vanilla extract. Mix again until well combined. Gradually add the powdered sugar, whipping until the icing is smooth, light, and fluffy.
16. Generously spread the warm cinnamon rolls evenly with the prepared icing. Serve immediately for the best experience, or let them cool completely and serve at room temperature (or warm lightly before serving).

Notes

Potato Variety: While this recipe specifically calls for Yukon Gold potatoes due to their creamy texture and high starch content, which contributes significantly to the dough’s softness and moisture, you could experiment with other starchy potato varieties like Russets. However, results might vary slightly. Yukon Golds are highly recommended for optimal fluffiness and flavor.

Flour Amount: It is crucial not to get overly focused on the exact amount of flour listed in the recipe. The actual amount needed can vary significantly due to factors such as the moisture content of your mashed potatoes, the size of your eggs, and environmental conditions like humidity. Instead, concentrate on the texture of the dough: it should be very soft and elastic, just clearing the sides and bottom of your mixing bowl without being excessively sticky. If it’s too sticky, add flour one tablespoon at a time until the desired consistency is reached. This dough is intentionally softer than many traditional bread doughs.

Important Update on Flour and Cooling Potato Mixture: After feedback and further testing, it became clear that the temperature of the potato mixture profoundly impacts the flour absorption. To achieve the specified flour range (5 ½ to 7 cups total), it is imperative that the potato/water mixture cools almost completely, or at least to a very lightly warm temperature, before being added to the yeast and flour. Hot or excessively warm potato mixture causes the dough to absorb significantly more flour, sometimes several additional cups, leading to a denser final product. Aim for approximately 2 ¼ cups of potato-water mixture after simmering and mashing. If you have too much, gently drain a small amount. This careful cooling, combined with gradual flour addition and thorough mixing (high moisture doughs benefit from a longer mix to fully absorb flour), will ensure your dough remains perfectly soft and workable. Thanks to frequent commenter Liz for helping troubleshoot this key detail!

Make-Ahead Instructions: For detailed instructions on preparing these delightful sweet rolls in advance, please refer to our dedicated post: How to Make Cinnamon Rolls Ahead of Time.

Author: Mel

Course: Bread

Cuisine: American

Method: Bake

Nutrition Information (per serving):

• Serving: 1 Roll
• Calories: 384 kcal
• Carbohydrates: 56g
• Protein: 5g
• Fat: 16g
• Saturated Fat: 10g
• Cholesterol: 64mg
• Sodium: 497mg
• Fiber: 2g
• Sugar: 24g

Recommended Products

Bosch Universal Stand Mixer

Potato Masher

Dough Rising Container

Recipe Source: These incredible cinnamon rolls were adapted from this Bon Appetit recipe, a discovery made possible by a thoughtful email from our reader, Anna. The exquisite icing recipe was slightly adapted from AllRecipes, refined to achieve our ideal balance of creamy sweetness.