Jaidi's Mom Cinnamon Rolls

I don't know where my mom first got the recipe, but she perfected the art of making them!   They are better than Cinnabon and yes they use instant potatoes. I have not been able to recreate them quite as perfectly as my mom did, but they still taste good. They just don't look anywhere near as yummy!  

When Felicity was born, my friend Ann and I made these with my mom (who at the time was suffering the ill effects of cancer.)  She has since passed on, but I have that great memory of her teaching Ann and I together how to make them! So, to let others enjoy my moms wonderful master piece, I share here, the World's Best Cinnamon Rolls, AKA: Jaidi's Moms Cinnamon Rolls!  :)

Hope you all enjoy!

World’s Best Cinnamon Rolls

2 cups thick instant potatoes (prepared per box directions)

2 cups scalded milk, cooled

1 cup sugar

½ cup shortening

2 tsp. salt

3 eggs

2 Tbsp. yeast in ½ cup warm water

flour to make soft but not sticky dough (about 9 2/3 cup)

Mix all ingredients. Knead for 10 minutes. Let rise to double. Punch down and let rest for 5 minutes. Make into rolls or cinnamon rolls. Let rise until double and bake.

For cinnamon rolls: roll ½ of the dough into rectangle. Spread with butter then sprinkle with sugar and a lot of cinnamon sugar. Roll tight. Cut into ½ inch slices using dental floss (it’s the best I swear). Put into baking pan and let rise until double, then bake at 375 for 20 to 25 minutes.

For orange rolls: roll ½ of the dough into rectangle. Mix orange peel shavings, butter and sugar together and spread over dough.

Cream cheese frosting or Orange Glaze for topping.

Cream Cheese Frosting

Mix 1 - 8 oz. package of cream cheese, 2 Tbsp. butter, and enough powdered sugar to frosting consistency.

Orange Glaze

Mix orange juice with powdered sugar to frosting consistency.

Sour Cream-Thyme Rolls

These rolls are made in a muffin pan - delicious with soup or other savory dish!

1 stick cold unsalted butter, cut into small pieces
1 envelope (2 1/4 tsp) active dry yeast
1 cup warm water
2 Tbsp sugar
4 cups flour
1 1/2 tsp salt
1 1/2 cups sour cream
2 Tbsp fresh thyme leaves


Lightly grease a 12-cup muffin tin and set aside. Stir together yeast, water, and sugar in a small bowl and let stand until foamy, about 5 minutes.Stir until yeast dissolves

Whisk together flour and salt in large bowl. Cut in butter pieces until mixture resembles a coarse meal. Stir in yeast mixture. Stir in sour cream and thyme until combined.

Spoon a heaping 1/3 cup of dough into each muffin tin. Cover with greased plastic wrap and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 400 degrees. Bake rolls 10 minutes. Remove from oven and lightly brush with melted butter. Bake until golden brown, 16-18 minutes. Immediately invert and un-mold rolls onto a wire rack. Serve warm.