The Best Cinnamon Roll Hack? Instant Mashed Potatoes. If you thought the cinnamon roll could not be improved upon, we’ve come up with a new (read: unconventional) way to fluff up an already delicious cinnamon roll recipe. And people are excited about it: 🥔 Our secret? The mighty potato! This veggie is the unlikely hero for our cinnamon rolls, lending starch and potassium to the yeasty dough. Starch in wheat is what makes bread tender, and potatoes are super starchy! The extra boost of potato starch also helps these cinnamon rolls retain moisture. This is the big reason why potato dinner rolls are extra scrum-diddly-umptuous. Potatoes are also high in potassium, which helps yeast do its thing to make your dough rise. Food science-y fact: potatoes have about 40% more potassium than you will find in a banana (I know it’s a shock for all of us). We should really start calling it “potatotassium.” To show you that our Extra Fluffy Potato Cinnamon Rolls are really, well and truly, EXTRA FLUFFY, I decided to put this recipe to the test — with one slight tweak that could potentially ruin the entire bake. The original recipe used freshly mashed potatoes, but I “cheated,” replacing the boiled, mashed potato with instant mashed potatoes. I tossed 1/3 cup of dry instant potatoes* in with the milk and butter for the dough. Before adding them to the dough, I did nothing to the instant potatoes and hoped for the best. Once the instant potatoes were in, I followed the recipe’s instructions to the T, with a few modifications because my 20-something apartment is not well-endowed in the kitchen gadget department. The first thing I had to do differently was mix the dough by hand because I had no stand mixer. The dough is pretty wet so it stuck to my hands, but for me, getting a little messy is a prerequisite for baking. After a minute or two of mixing with my hand, I set it aside to rise until it doubled in size. The other kitchen gadget I lack is a rolling pin — pretty crucial to the roll part of the cinnamon roll. My solution? A big bottle of gin. Really, any cylindrical bottle will do! Per the recipe’s instructions, I rolled the dough out with the bottle until it was an even rectangle about 1/2 inch thick. Next, I spread the cinnamon butter filling evenly across the dough, spreading it right up to the edge so the end pieces would be just as cinnamon-y as the middle ones. In the original video, Tasty Creator Jeri Mobley used a small offset spatula to spread the filling. Since I also don’t have one I just used my hands — and honestly, it worked perfectly. Then, it was time to rock and roll this rectangle of dough to give the rolls that cinnamon swirl shape. I made little indentations roughly 1 1/2 apart to cut the log into individual rolls. This recipe says it will make 12 rolls, but I got 16 out of mine (yippee!). Pro tip: use a serrated knife to slice through soft dough without squishing it. Once the rolls were all sliced, I placed them in my non-stick ceramic cake pan (woohoo, no greasing needed) and covered them with plastic wrap to rise again. But first, I had to get a pre-rise beauty shot in the sun: After half an hour of resting, the rolls puffed up and looked fluffy enough to go in the oven. And by “fluffy enough,” I mean exceptionally fluffy. The potatoes definitely had a hand in the fluff, but I’d have to wait yet another half-hour for them to bake to give them a taste and find out how the instant potatoes affected the total bake. I popped them in the oven for 25 minutes, and the rolls rose even higher. I pulled them from the oven and prepared the cream cheese icing while they cooled slightly. I used a whisk (you can also use a fork) to combine the cream cheese, butter, vanilla, and powdered sugar. Then, I spread it generously over the warm rolls. I especially loved this potato cinnamon roll recipe because the icing-to-roll ratio is just right. Every roll gets a perfect coating — no skimping, no leftovers. The final product looked… well, I’ll hold it up and let you be the judge: I think they came out amazing!! That sticky and glossy cream cheese icing was the cherry on top of an already irresistible bake. I simply had to try one immediately. The roll was light, tender, sweet and cinnamon-y. If I hadn’t literally just made them, I would never have guessed there was a **full serving of instant potatoes** in the dough. Final verdict: Make these cinnamon rolls with instant mashed potatoes! My rolls turned out impressively similar to the original batch — a total win. Plus, the added fluffiness and moisture make this hack totally worth trying. It’s an easy upgrade that takes your cinnamon rolls from good to bakery-level amazing. Trust me, you’ll be glad you gave it a shot. Share this:FacebookXLike this:Like Loading... Related Discover more from InstiWitty Media Studios Subscribe to get the latest posts sent to your email. Type your email… Subscribe Share:
If you thought the cinnamon roll could not be improved upon, we’ve come up with a new (read: unconventional) way to fluff up an already delicious cinnamon roll recipe. And people are excited about it: 🥔 Our secret? The mighty potato! This veggie is the unlikely hero for our cinnamon rolls, lending starch and potassium to the yeasty dough. Starch in wheat is what makes bread tender, and potatoes are super starchy! The extra boost of potato starch also helps these cinnamon rolls retain moisture. This is the big reason why potato dinner rolls are extra scrum-diddly-umptuous. Potatoes are also high in potassium, which helps yeast do its thing to make your dough rise. Food science-y fact: potatoes have about 40% more potassium than you will find in a banana (I know it’s a shock for all of us). We should really start calling it “potatotassium.” To show you that our Extra Fluffy Potato Cinnamon Rolls are really, well and truly, EXTRA FLUFFY, I decided to put this recipe to the test — with one slight tweak that could potentially ruin the entire bake. The original recipe used freshly mashed potatoes, but I “cheated,” replacing the boiled, mashed potato with instant mashed potatoes. I tossed 1/3 cup of dry instant potatoes* in with the milk and butter for the dough. Before adding them to the dough, I did nothing to the instant potatoes and hoped for the best. Once the instant potatoes were in, I followed the recipe’s instructions to the T, with a few modifications because my 20-something apartment is not well-endowed in the kitchen gadget department. The first thing I had to do differently was mix the dough by hand because I had no stand mixer. The dough is pretty wet so it stuck to my hands, but for me, getting a little messy is a prerequisite for baking. After a minute or two of mixing with my hand, I set it aside to rise until it doubled in size. The other kitchen gadget I lack is a rolling pin — pretty crucial to the roll part of the cinnamon roll. My solution? A big bottle of gin. Really, any cylindrical bottle will do! Per the recipe’s instructions, I rolled the dough out with the bottle until it was an even rectangle about 1/2 inch thick. Next, I spread the cinnamon butter filling evenly across the dough, spreading it right up to the edge so the end pieces would be just as cinnamon-y as the middle ones. In the original video, Tasty Creator Jeri Mobley used a small offset spatula to spread the filling. Since I also don’t have one I just used my hands — and honestly, it worked perfectly. Then, it was time to rock and roll this rectangle of dough to give the rolls that cinnamon swirl shape. I made little indentations roughly 1 1/2 apart to cut the log into individual rolls. This recipe says it will make 12 rolls, but I got 16 out of mine (yippee!). Pro tip: use a serrated knife to slice through soft dough without squishing it. Once the rolls were all sliced, I placed them in my non-stick ceramic cake pan (woohoo, no greasing needed) and covered them with plastic wrap to rise again. But first, I had to get a pre-rise beauty shot in the sun: After half an hour of resting, the rolls puffed up and looked fluffy enough to go in the oven. And by “fluffy enough,” I mean exceptionally fluffy. The potatoes definitely had a hand in the fluff, but I’d have to wait yet another half-hour for them to bake to give them a taste and find out how the instant potatoes affected the total bake. I popped them in the oven for 25 minutes, and the rolls rose even higher. I pulled them from the oven and prepared the cream cheese icing while they cooled slightly. I used a whisk (you can also use a fork) to combine the cream cheese, butter, vanilla, and powdered sugar. Then, I spread it generously over the warm rolls. I especially loved this potato cinnamon roll recipe because the icing-to-roll ratio is just right. Every roll gets a perfect coating — no skimping, no leftovers. The final product looked… well, I’ll hold it up and let you be the judge: I think they came out amazing!! That sticky and glossy cream cheese icing was the cherry on top of an already irresistible bake. I simply had to try one immediately. The roll was light, tender, sweet and cinnamon-y. If I hadn’t literally just made them, I would never have guessed there was a **full serving of instant potatoes** in the dough. Final verdict: Make these cinnamon rolls with instant mashed potatoes! My rolls turned out impressively similar to the original batch — a total win. Plus, the added fluffiness and moisture make this hack totally worth trying. It’s an easy upgrade that takes your cinnamon rolls from good to bakery-level amazing. Trust me, you’ll be glad you gave it a shot.