This is an old family recipe that is a little sparse on instructions, but it’s a terrific recipe. These rolls stay moist for a long time, making them good for hours (or a day) after they are baked. And, according to my brother Jeff, the secret to Cinnabon rolls are that they too have mashed potatoes (aha!).
Ruby’s Cinnamon Rolls (or Orange Rolls)
2 c. mashed potatoes (reconstituted potato flakes, yes; Cannery potato pearls, no)
2 c. warm water
2 T. yeast
1 T. sugar
Combine the above four ingredients and let stand at room temperature for 30 minutes.
1 c. butter or oil
1 c. sugar
1 1/2t. salt
7 c. flour (the original recipe calls for 7, but it ends up needing more like 10-11)
Mix and knead for 5-10 minutes. Let rise 30 minutes. Roll out to jelly roll length, brush on
1/2 c. butter, melted
2 T. cinnamon
1 c. brown sugar
1/2 c. each nuts and raisins (optional, of course)
sprinkle on top of the butter.
Roll up, cut with serrated knife or string, and place 1 inch apart on buttered pan or dish. Let raise 30-40 minutes. Bake at 375 degrees for 20-25 minutes. Let cool a bit before icing:
1 1/2 c. powdered sugar
3 T. milk
1 T. vanilla
Alternately, make orange rolls with the following filling:
1/2 c. butter, melted
Sprinkle: 2 T. orange peel, grated
1 c. sugar.
Icing: 1 1/2 c. powdered sugar, 3 T. orange juice, 1 t. orange peel
7 thoughts on “Aunt Ruby’s Cinnamon Rolls”
So Kelly made these rolls last week, and ended up using 13 c. of flour, instead of 7. I don’t know if the altitude or humidity made a big difference (it’s a Utah recipe originally). I’ll try it soon and see if I get the same result. Maybe someone in UT or CA could make and report too!
Despite the massive amounts of flour, they were fabulous! I take no credit as the baker because it’s all about the recipe. I’ve been looking for a good moist cinnamon roll recipe and this is it.
I also used half sweet potatoes because I didn’t have enough potatoes in the house. I heart sweet potatoes.
Did you use canned sweet potatoes or did you bake them and then add them?
Sorry, I JUST saw this comment. I baked sweet potatoes that I had on hand.
I made these as well (my first cinnamon rolls ever, I think) and kept adding flour, as they were very sticky. I don’t think I went as far as 6 cups more, but I definitely added extra. (NY?) Mmmm!!!! I just finished off the last one 5 days later.
Well, I found it. Not bad for an old lady! Now if I can just work up the motivation to bake these . . .
After reading the other comments, and being in Utah presently, I made these recently on a very hot, dry day to see if more flour would be needed. Incidentally, I still had to add several cups of flour as the 7 called for left the batter very sticky. I probably added at least 4 and maybe even 5 more cups flour to make the dough manageable. They tasted very good but were not as light as I would have liked. That could be my yeast though. It’s been giving me grief lately.