Go Back

Champion Frosted Cinnamon Rolls

Cristen’s Blue Ribbon Cinnamon Rolls
Servings: 12 Giant Cinnamon Rolls
Author: Cristen


Dough Ingredients

  • 2 packets 4 ½ tsp instant yeast
  • 1/2 C warm water 110 degrees
  • 2 tsp honey
  • 1 1/2 cups buttermilk warmed to 110 degrees
  • 8 TBSP Butter room temperature
  • eggs at room temperature lightly beaten
  • 1/2 cup sugar
  • 2 tsp salt
  • 1/2 cup smooth mashed potatoes
  • 7-8 cups all purpose flour

Filling Ingredients

  • 8 TBSP Butter softened
  • 1 cup brown sugar
  • 2 TBSP ground cinnamon
  • 1 TBSP flour
  • Dash of salt

Vanilla Icing Ingredients

  • 3 cups powdered sugar
  • 1 1/2 tsp vanilla bean paste or vanilla extract
  • 3-4 TBSP milk
  • Pinch of salt


Dough Instructions

  • In a large mixing bowl, proof yeast with warm water and honey in a small bowl until creamy.
  • To large mixing bowl with yeast mixture add milk, butter, eggs, sugar, salt and potatoes.
  • Whisk well until combined. Add flour, mixing with each 1 cup addition. Stir well until dough comes together.
  • Turn out onto a lightly floured work surface and knead for 8-10 minutes, by hand, until smooth and elastic.
  • Place in greased bowl, flip dough over so both sides are well greased then cover lightly with plastic wrap and let rise until double. (60-75 minutes)
  • Punch dough down to degas.  Let rest for 10 minutes, covered.

Filling Instructions

  • Mix in a small bowl: brown sugar, sugar, cinnamon, flour and salt. Set aside to use once dough is rolled out.

Vanilla Icing Instructions

  • Whisk ingredients until smooth, add milk or more powdered sugar to achieve desired consistency. Set aside until rolls are out of the oven and cooled 15 minutes. *Double frosting batch if desired.


  • On a lightly greased surface roll dough into 12x24 inch rectangle.
  • Spread butter evenly over dough.  Sprinkle filling evenly over butter. (Leave 1” unfilled at end of roll so it seals easily after rolling up.
  • Roll up long end to long end.  Pinch seam at the end of the roll.
  • Score the dough in 2 inch increments.  Slide unflavored dental floss under roll.  Bring up ends of floss and criss cross at the center and pull quickly, slicing through the dough.
  • Place 6 slices each, cut side up in 2 well buttered 9x13”cake pans.
  • Rolls should not be touching at this point.  Cover with greased plastic wrap and let rise until double in size. (60-75 minutes) *Towards end of second rise, preheat oven to 350 degrees F.
  • Bake the rolls in a 350 degree oven for 28-32 minutes until their internal temperature registers 190 degrees F with an instant read thermometer.  Do not let the roll tops overbrown.  Tent with foil during the last 10-15 minutes of baking if necessary.
  • Remove rolls from oven.  Let rest 30 minutes then drizzle with icing. Serve warm.