× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Mashed Potato Cinnamon Rolls

Soft, sweet, and gooey mashed potato cinnamon rolls frosted with a pumpkin spiced cream cheese icing.

Share this

Print Recipe
Prep Method: BakedMashed



Prep Time

150 Mins

Cook Time

22 Mins


Serves 12


Soft, sweet, and gooey mashed potato cinnamon rolls frosted with a pumpkin spiced cream cheese icing.




  • 1 cup (240 ml) 115°F Water
  • ½ cup (99 g) Granulated Sugar
  • ¼ cup (60 g) Buttermilk
  • ½ cup (120 g) Mashed Potatoes (Unseasoned)
  • 2 each (112 g) Large Eggs
  • 7 tbsp (99 g) Unsalted Butter, Melted
  • 5 ¾ cup (690 g) All Purpose Flour
  • 2 tsp (12 g) Salt
  • 2 ¼ tsp (7 g) Yeast


  • 1 ½ cup (320 g) Dark Brown Sugar
  • 3 tbsp (24 g) Cinnamon
  • 1 tsp (2g) Potato Starch
  • 8 tbsp (113 g) Unsalted Butter, Softened


  • 4 oz (113 g) Cream Cheese
  • ⅓ cup (80 ml) Heavy Cream
  • ¼ cup (60 ml) Pumpkin Puree
  • ½ tsp (2.5 ml) Pure Vanilla Extract
  • 3 cups (390 g) Powdered Sugar


  • Gather and scale all ingredients.

To make the dough:

  1. In the bowl of a stand mixer, whisk together the water, sugar, buttermilk, mashed potatoes, eggs, and melted butter at a low speed until fully incorporated. Then stop the mixer.
  2. Remove whisk and replace with dough hook. Set mixer on low speed and stir in flour salt, salt, and yeast into bowl with liquid mixture until it slightly comes to together.
  3. Then increase speed to medium low and knead dough until the dough pulls away from the sides of the bowl.
  4. Then increase speed and knead for 5 minutes. Stop mixer.
  5. Remove bowl from mixer and cover with a damp towel or plastic wrap and let rise for 90 minutes.

To make the filling:

  1. In a bowl, combine and mix, brown sugar, cinnamon, and potato starch. And set aside.
  2. Soften butter and set aside.

To make the Pumpkin Spiced Cream Cheese Frosting:

  1. In a stand mixer, with the paddle attachment, add cream cheese into the mixer bowl and paddle to soften cream cheese.
  2. Then add pumpkin puree, vanilla extract, heavy cream, and powdered sugar and mix until fully incorporated. Set aside.

To make the cinnamon roll:

  1. Preheat the oven to 350°F (176°C).
  2. Roll out dough to 18” x 24” using a rolling pin.
  3. Spread softened butter evenly onto the rolled-out dough and then sprinkle filling evenly onto the buttered dough.
  4. Roll out dough starting from the bottom to form a log.
  5. Cut log into 12 equal pieces and place them flat side down evenly spread onto a buttered parchment paper lined 12” x 9” x 2” large casserole dish.
  6. Proof dough at 70°F – 90°F (21°C – 32°C) for 60-90 minutes.
  7. Then bake in preheated oven at 350°F (176°C) for 22- 25 minutes or until when an inserted toothpick comes out clean.
  8. Remove cinnamon rolls and let cool slightly, then generously ladle pumpkin spice cream cheese frosting evenly on top.
  9. Serve and enjoy.


Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up