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Yukon Gold Cinnamon Rolls

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I think these Yukon gold cinnamon rolls are the fluffiest, softest cinnamon rolls I have ever made! They are perfect to make the day before Christmas, because they stay soft for days! So you can wake up and enjoy these delicious rolls for Christmas morning breakfast.

These Yukon gold cinnamon rolls all start by peeling and cutting up some Yukon gold potatoes. This is the secret ingredient!

  • YUKON GOLD POTATOES
  • WATER
  • COARSE KOSHER SALT
  • SALTED BUTTER
  • LARGE EGGS
  • ALL PURPOSE FLOUR
  • SUGAR
  • INSTANT YEAST
  • LIGHT-BROWN SUGAR
  • GROUND CINNAMON
  • CREAM CHEESE
  • MILK OR HEAVY CREAM
  • VANILLA
  • POWDERED SUGAR

Start by adding that peeled pound of Yukon gold potatoes to a large sauce pan with 2 cups of water. You cook the potatoes until tender. Then make sure you have 2 1/2 cups between to potatoes and water. I had to measure off 1/2 cup of water.

Mash it all together and allow it to cool. You want the mashed potatoes to cool so it’s just warm or room temperature.

Next, you will whisk in 1 cup a flour along with some eggs. Now, in a bowl of a stand mixer, you add in some warm water, yeast, sugar, and the potato mixture.

Then mix with the dough hook while slowly adding in the remaining flour until the dough pulls away from the sides of the bowl. Once you get to that point, knead the dough for 3-4 minutes. You can add in some more flour if the dough starts sticking to the bowl.

the 4 step process to shape cinnamon rolls into a log

At this point, you want to place the dough in a greased bowl until double in size for 1-2 hours. However, I like to proof the dough in my Instant Pot which is much faster. Usually ready in about 30 minutes. Just use the yogurt setting or warm setting.

Cover the instant pot with a lid to a pot or pan that will cover the Instant Pot, not the regular lid. I have a glass lid from a skillet I have that works perfectly.

Roll or press the dough out on a surface sprayed with non-stick cooking spray. You want it to be a 20 x 12 inch rectangle. Then spread the softened butter all over the dough followed with the filling mixture of brown sugar, cinnamon, and flour. The added flour keeps the brown sugar mixture in the rolls while they bake.

cinnamon rolls on a sheet pan before they rise

Roll up the dough, starting with one long side, and pinch the seam to seal. Using unflavored dental floss, thread, or a serrated knife, cut the rolls into 20 (1-inch) sections.

Place the rolls on a parchment-lined baking sheet, about 2-inches apart. Cover with greased plastic wrap or flour sack towel and allow to rise until puffy and almost doubled. You will need about an hour or so.

Yukon Gold Cinnamon Rolls on a sheet pan after they rise and are ready for the oven

When ready, bake the rolls at 350 for 18-20 minutes until no longer doughy in the middle. Remove the rolls from the oven and allow to cool until warm. This is about 10-15 minutes.

While they cool, prepare the frosting. Beat the cream cheese and butter together in a medium bowl with a mixer. Add the salt, milk or cream, and vanilla. Mix again.

Slowly add in the powdered sugar and beat until light and creamy. Spread over the warm rolls and enjoy!

tray of cinnamon rolls with on on a red and white stripped plate

Can I use a different type of potato instead of Yukon Gold in the dough?
The Yukon Gold potatoes contribute to the soft texture. However, you can experiment with other varieties. Russet potatoes are a common substitute, but keep in mind that the flavor and texture may vary slightly.

Can I prepare the dough in advance and refrigerate it overnight?
Yes, you can refrigerate the cinnamon roll dough overnight. Cover and place it in the refrigerator overnight to rise. Then allow it to come to room temperature before shaping and baking.

Can I freeze dough for later use?
Yes! First, shape the dough into rolls. Next, place the rolls on a baking sheet to freeze individually. Finally, transfer the frozen rolls into a freezer bag. Thaw in the refrigerator overnight before allowing them to rise and baking.

What type of yeast works best for Yukon Gold cinnamon rolls?
Active dry yeast or instant yeast both work well for cinnamon rolls. I like to use instant yeast because to doesn’t require you to proof it first. Be sure to ensure the yeast is fresh and within its expiration date for optimal rising.

What can I use instead of cream cheese for the frosting if I don’t have it on hand?
A simple vanilla glaze made with powdered sugar, milk, and vanilla extract is a delicious alternative to cream cheese frosting.

How do I store leftover cinnamon rolls?
Store the leftover rolls in an airtight container at room temperature for a day or two. For longer storage, freeze the rolls and reheat them in the oven or microwave before serving.

inside of Yukon Gold Cinnamon Rolls

Yukon Gold Cinnamon Rolls

Real Mom Kitchen

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Course Breads
Cuisine American
Servings 20 servings
Calories 446 kcal

Ingredients
  

Dough:

  • 1 lb Yukon Gold potatoes about 3-4 medium, peeled and cut into 1-inch cubes
  • 2 cups water
  • 1 Tbsp coarse kosher salt
  • ½ cup salted butter
  • 3 eggs
  • 5 ½ to 7 cups flour divided
  • ½ cup warm water
  • ¼ cup sugar
  • 1 ½ Tbsp instant yeast

Filling:

  • 1 cup brown sugar
  • 2 Tbsp cinnamon
  • 3 Tbsp flour
  • ½ cup salted butter very soft

Frosting:

  • 3 ounces cream cheese softened
  • ¾ cup salted butter softened
  • Pinch salt
  • 3 Tbsp milk or heavy cream
  • ¾ tsp vanilla extract
  • 3 cups powdered sugar

Instructions
 

  • In a large saucepan, add the potatoes, 2 cups of water, and salt. Bring to a boil and simmer, uncovered, over medium heat for about 15 minutes until the potatoes. Do not drain.
  • Pour into a glass measuring bowl, you need a total of 2 1/4 cups of water/potato mixture after boiling. I usually pour off about 1/2 cup water.
  • Mash the potatoes with the water until coarsely mashed. Add the butter and mash until you melt the butter and the potatoes are fairly evenly mashed and smooth. Allow this mixture to cool to warm but close to room temperature. About 10 minutes if what works usually for me.
  • Whisk in 1 cup of the flour and the eggs into the potato mixture until smooth (a few small lumps are ok).
  • In the bowl of a stand mixer fitted with the dough hook, combine the 1/2 cup warm water, sugar, and yeast. Mix in the potatoes and slowly add more flour until the dough comes together and no longer sticks to the bowl. It will be very soft and elastic.
  • Knead the dough for 3-4 minutes. Add more flour if it sticks to the sides and bottom while kneading.
  • Place the dough in a greased bowl, cover with greased plastic wrap, and let rise until doubled, 1-2 hours. I place it in my Instant Pot on the warm or yogurt setting and cover with a class lid from one of my pans. This only takes 30 minutes for the dough to rise.
  • On a countertop sprayed with non-stick cooking spray, roll or pat the soft dough into a 20X12-inch rectangle. Spread the softened butter evenly on the dough.
  • In a bowl, mix the filling ingredients together. Sprinkle the mixture evenly over the butter and pat lightly.
  • Roll up the dough, starting with one long side, and pinch the seam to seal. Using unflavored dental floss, thread, or a serrated knife, cut the roll into 1-inch sections. You will have 20 rolls.
  • Place the rolls on a parchment-lined baking sheet, about 2-inches apart. Cover with greased plastic wrap or flour sack towel. Allow to rise until puffy and almost doubled. This will take an hour or so.
  • Preheat the oven to 350 degrees.
  • Bake the rolls for 18-20 minutes until no longer doughy in the middle. Remove the rolls from the oven and let cool until warm.
  • While they cool, prepare the frosting by beating the cream cheese and butter together in a medium bowl with a mixer. Add the salt, milk or cream, and vanilla. Mix again. Slowly add inthe powdered sugar and beat until light and creamy.
  • Spread the frosting over the slightly warm rolls evenly. Serve immediately or let cool completely and serve at room temperature. Makes 20 rolls.

Nutrition

Serving: 1 serving | Calories: 446kcal | Carbohydrates: 63g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 507mg | Potassium: 177mg | Fiber: 2g | Sugar: 31g | Vitamin A: 625IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 2mg
Keyword cinnamon rolls, potato rolls
Tried this recipe?Let us know how it was!

This recipe is adapted from Mel’s Kitchen Cafe.

5 from 1 vote (1 rating without comment)

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