These Yukon Gold potato cinnamon rolls are fluffy and delicious, and the simple mashed potato mixture is worth the {easy} extra step. It keeps the dough so soft and moist for days!

I know I say this a lot, but I had no intention of posting another cinnamon roll recipe.

In December of all times.

The month notorious for overloading all of us with Christmas cookies and decadent treats.

But in honor of special holiday breakfasts AND general cinnamon roll cravings AND the ongoing desire to provide you with the best of the best of the best, you should probably sit up and take note of this cinnamon roll recipe.

As one who sincerely adores each of those recipes mentioned above, it takes a lot (a lot, a lot) to rock my cinnamon roll-loving life.

And these Yukon Gold potato cinnamon rolls have done just that.

Anna, a MKC reader, emailed me telling me that I should definitely try these cinnamon rolls to add to my already overflowing cinnamon roll recipe library.

When she told me they were THE SOFTEST cinnamon rolls she had ever had in her life, I knew I had to try them.


Well, what can I say, I’ve made them five or six times in the last month and a half.

They are amazing. Amazing, amazing, amazing.

The dough is luxuriously soft and so easy to work with (see notes in the recipe about flouring the dough just right!).

Even after baking, the rolls stay amazingly soft and fresh for much longer than any other cinnamon roll recipe I’ve ever made.



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
1/2 cup (4 ounces, 1 stick) butter
3 large eggs
4 1/2 to 5 1/2 cups all-purpose flour, divided, meaning you’ll use 1 cup first and the rest later (see note)
1/2 cup warm water
1/4 cup sugar
1 1/2 tablespoons instant or active dry yeast


1 cup (7.5 ounces) light brown sugar
2 tablespoons ground cinnamon
3 tablespoons all-purpose flour
1/2 cup (4 ounces, 1 stick) butter, very soft


2 ounces cream cheese, softened
8 tablespoons (1 stick, 4 ounces) butter, softened
Pinch salt
2 tablespoons milk or heavy cream
1/2 teaspoon vanilla extract
1 3/4 cups (7 ounces) powdered sugar

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