Classic Cinnamon Rolls

Get baking success every time with recipes like the following, from Fleischmann's Yeast.

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    • 1 cup mashed potatoes (about 2 medium potatoes)
    • 1 cup reserved potato water
    • 3/4 cup butter OR margarine
    • 3/4 cup sugar
    • 2 teaspoons salt
    • 1 cup hot water
    • 2 envelopes Fleischmann's® Active Dry Yeast
    • 1/2 cup warm water (100 degrees to 110 degrees F)
    • 2 eggs
    • 8 1/2 cups all-purpose flour
    • 1/2 cup butter OR margarine, softened
    • 1 cup sugar
    • 1 1/2 tablespoons Spice Islands® Ground Saigon Cinnamon
    • 3 cups powdered sugar
    • 6 tablespoons butter OR margarine, softened
    • 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract
    • 5 - 6 tablespoons milk
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    COMBINE potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
    KNEAD on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
    LET RISE in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
    ROLL one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
    LET RISE 30 to 45 minutes until nearly doubled.
    BAKE in preheated 350 degrees F oven for 25 to 30 minutes.
    COOL for 15 minutes. Combine icing ingredients and drizzle over rolls.
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