Amish Cinnamon Rolls with Mashed Potatoes -- The Smell of December Mornings

Second week of December. Christmas is in two weeks. I have been baking on weekends — cookies for the kids to take to teachers, breads for the neighbors, a coffee cake I baked Saturday that Dave ate half of in two sittings. The kitchen smells like cinnamon most mornings.

Drove short runs this week. I signed with Marcy Monday to formally reduce my hours starting January — I will drive three to four days a week instead of four to five. My income will drop by 15%. Our savings can absorb it. The Darla's fund will not grow as fast. It is growing anyway. I need my body intact for the diner in ten years. I am making a decision for the far future. Dave agrees. Sarah agrees. Everyone agrees. Most importantly, I agree.

Amber finished her first-semester finals Friday. She called me afterward from Lindsay's car (Lindsay was driving her to a Target). Amber said, "Mom. I'm done." I said, "How do you feel?" She said, "I killed it." Amber does not say "killed it" often. She said it. I said, "Baby. Of course you did." She will be home next Saturday for winter break and will not go back until mid-January. Nearly a month of her in the house. I am going to feed her so much she will not recognize herself.

Justin's football season wrapped up with GISH in the playoffs but losing in the second round. Justin had a good season — 692 rushing yards, 7 touchdowns. Sophomore starter. The paper did a write-up on him that mentioned his name three times. He cut it out and taped it to his bedroom wall. Dave bought him a steak dinner Saturday night at a restaurant just the two of them. Dave told me afterward: "Justin said more at dinner tonight than he's said in six months." I did not ask what. Dave will tell me when he tells me. Or he will not. Either is fine.

Sunday night I made beef stew. I read by the fire for an hour after dinner. The dog slept at my feet. Dave read beside me. The tree lights were on. The kids were in their rooms. Gayle was at home and had eaten her dinner according to her phone call earlier. Everyone accounted for. A cold quiet Sunday in December 2022. I am 45. I am home. The book is selling. The kitchen is full. This is the life. I am going to bed now. Good night.

That coffee cake Dave demolished on Saturday got me thinking — the man has a weakness for anything warm, cinnamony, and straight out of a pan, and I am not complaining one bit. With Amber coming home next Saturday and the house finally filling back up the way it should be in December, I wanted something even more special waiting on the counter: these Amish cinnamon rolls made with mashed potatoes, which give them a tenderness that almost doesn’t seem real. A kitchen that smells like cinnamon deserves the roll that earns it.

Amish Cinnamon Rolls with Mashed Potatoes

Prep Time: 30 minutes + 1 hour 30 minutes rise | Cook Time: 25 minutes | Total Time: 2 hours 25 minutes | Servings: 12

Ingredients

• 1 cup warm water (105–110°F)
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1/2 cup granulated sugar, divided
• 1 cup warm mashed potatoes (plain, no butter or milk added)
• 1/2 cup whole milk, warmed
• 1/3 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 4 1/2 to 5 cups all-purpose flour, plus more for dusting
• Filling:
• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 1 1/2 cups powdered sugar
• 3 to 4 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

1. Activate the yeast. In a large bowl, combine warm water, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit 5–10 minutes until foamy.
2. Make the dough. Add the mashed potatoes, warm milk, melted butter, egg, remaining sugar, and salt to the yeast mixture. Stir to combine. Add flour one cup at a time, mixing until a soft, slightly tacky dough forms. Turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic.
3. First rise. Place the dough in a lightly greased bowl, cover with a clean towel, and let rise in a warm spot for 1 hour or until doubled in size.
4. Roll and fill. Punch down the dough and turn it out onto a lightly floured surface. Roll into a 16x12-inch rectangle. Spread softened butter evenly over the surface. Mix together the brown sugar and cinnamon, then sprinkle evenly over the butter.
5. Shape the rolls. Starting from the long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal rolls using a sharp knife or unflavored dental floss.
6. Second rise. Arrange rolls in a greased 9x13-inch baking pan. Cover and let rise 30 minutes until puffy.
7. Bake. Preheat oven to 350°F. Bake rolls for 22–25 minutes until golden on top and cooked through. Do not overbake — they should still look just set in the center.
8. Make the glaze. Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk one tablespoon at a time, mixing until pourable. Drizzle generously over warm rolls.
9. Serve. Pull apart and serve warm. These are best the day they are baked, though they keep well covered at room temperature for up to 2 days.

Nutrition (per serving)

Calories: 420 | Protein: 7g | Fat: 14g | Carbs: 67g | Fiber: 2g | Sodium: 240mg