Potato Cinnamon Rolls



  • 2 Cups Mashed Potatoes
  • 1 Cup Shortening
  • ½ Cup Sugar
  • 1 Tablespoon Salt
  • 2 Cups Potato Water
  • 2 Beaten Eggs
  • 2 Tablespoons yeast dissolved in 1/2 Cup warm water
  • 9-10 Cups of Flour (not too stiff)


  • 1 oz. cream cheese
  • ½ stick of butter
  • 3-4 Cups powdered sugar
  • A little vanilla


  1. Dissolve shortening in hot potato water. Cool to warm and add yeast. Mix well with other ingredients. Let rise for about 1 hour.
  2. I usually divide the dough into three and roll out into a rectangle. I pour melted butter on the surface then cover with brown sugar, cinnamon, and white sugar. Some add raisins, or nuts. Roll up and cut into rolls. I probably cut them about 1 ½ inches. let them raise for about ½ hour. I cook them on 375 for about 15 minutes, until the tops are golden brown. Frost them as soon as they come out of the oven.
  3. If the glaze is too thick you can thin out with milk or I use a little cream.