Amish Potato Cinnamon Roll


  • 2 packages yeast 
  • ¾ cup warm water
  • ½ cup butter
  • 1 cup sour cream
  • 1 teaspoon salt
  • 1 cup Idaho® russet mashed potatoes
  • ½ cup sugar
  • 1 egg
  • 5½ cups all-purpose flour
  • 2-4 tablespoons melted butter
  • 1 cup brown sugar
  • Cinnamon 


  1. Dissolve yeast in warm water. Let rest until bubbly. 
  2. Melt butter over low heat. Turn off heat and add sour cream, salt, mashed potatoes, sugar. Stir together, then pour into the bowl of a stand mixer. With dough hook attachment, on low speed, mix. Add egg and 2 cups of flour. When mixture is fairly smooth, slowly add the remaining flour, about 2 to 2½ cups until dough pulls away from sides of bowl and mixture is soft, but not tacky. 
  3. Turn dough onto floured counter and knead for a few minutes. Put into a bowl and cover with a cloth. Let rise in a warm place until dough has doubled in size, approximately 1 hour. Punch down the dough, remove from bowl onto floured counter. 
  4. Roll dough into a 12x18" rectangle, brush with melted butter. Cover with 1 cup brown sugar, then sprinkle cinnamon liberally over the sugar. Roll into a tight jelly roll shape. 
  5. Slice roll into 12 pieces and place into a buttered (removed space between one and buttered) 12x9" ovenproof pan or divide between two 9". Let rise for about ½ hour. 
  6. Bake at 345°F (325°F convection) for about 25-30 minutes uncovered until lightly browned. 
  7. Cool slightly, then cover with Boiled Maple Frosting. 
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Naomi and Natalie Gingerich
Louie & Honey's Kitchen

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