Martha Stewart Cinnamon Rolls​

This delicious cinnamon roll recipe by Martha Stewart is perfect for breakfast or brunch. Made with a soft, buttery dough and a sweet cinnamon-sugar filling, it’s topped with a creamy glaze that melts into every bite. Quick to prep the night before, these rolls are ready fresh from the oven for a warm and comforting treat!

Ingredients Needed:

Dough

• 6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
• 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 ¼ cups)
• 1 cup whole milk
• 2 ¼ teaspoons active dry yeast (not rapid-rise; one whole ¼-ounce envelope)
• ⅔ cup granulated sugar
• 1 large egg
• 3 ½ cups bread flour, plus more for dusting
• 1 ½ teaspoons kosher salt

Filling

• ⅔ cup packed light-brown sugar
• 2 teaspoons ground cinnamon
• Large pinch kosher salt
• 6 tablespoons unsalted butter, room temperature

Glaze

• 4 ounces cream cheese, room temperature
• ½ cup confectioners’ sugar
• 2 to 3 tablespoons whole milk
• ½ teaspoon pure vanilla extract
• Pinch kosher salt

How To Make Cinnamon Rolls?

1. Prepare the dough: Brush a large bowl with butter; set aside. Boil the potato in a small pot of water until fork-tender (10–12 minutes); drain and mash until smooth (about ⅔ cup). Let cool. Warm milk to 110°F/43°C and mix with yeast. Let sit until foamy (5 minutes). Stir in butter, sugar, mashed potato, egg, flour, and salt until a rough dough forms. Knead with a stand mixer fitted with a dough hook (15 minutes) or by hand until soft and pliable. Place in a buttered bowl, cover, and let rise in a warm place until doubled (1–1½ hours).
2. Prepare the filling: Mix brown sugar, cinnamon, and salt in a bowl. Roll the dough into a 14″x18″ (35x45cm) rectangle. Spread with softened butter, leaving a ½-inch (1cm) border. Sprinkle with the cinnamon-sugar mixture. Roll tightly into a log, starting at the long edge closest to you. Refrigerate for 30 minutes to firm up.
3. Shape and refrigerate: Cut the log into 12 equal slices (about 1½ inches/4cm thick). Arrange in a buttered 9″x13″ (23x33cm) baking dish, cut-sides up. Cover with plastic wrap and refrigerate overnight.
4. Bake the rolls: Preheat the oven to 350°F/180°C. Let the rolls rise in a warm spot for 1½ hours until puffy. Remove plastic wrap and bake for 30–35 minutes, until golden and the center registers 210°F/99°C. Let cool in the dish for 10 minutes.
5. Make the glaze: Whisk cream cheese, confectioners’ sugar, milk, vanilla, and salt until smooth. Spread over the warm rolls. Let cool for 15–20 minutes before serving.

Recipe Tips:

• Use a Warm Liquid for Yeast: Ensure the milk is warm (110°F/43°C), not hot, to activate the yeast properly. Too hot or too cold will prevent it from rising.
• Mash the Potato Smoothly: Mash the boiled potato until completely smooth to avoid lumps in the dough. A ricer works best, but a fork can also do the job.
• Chill Before Slicing: Refrigerating the rolled dough log makes it firm and easier to slice cleanly without squishing.
• Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife to avoid adding too much, which can make the dough dry.
• Don’t Skip Rising Time: Allow the dough to rise fully both times for soft and fluffy rolls. Rushing this step can result in dense rolls.

How To Store Leftovers?

• Refrigerate: Let the cinnamon rolls cool to room temperature. Store them in an airtight container or wrap tightly with plastic wrap. Keep in the fridge for up to 4 days.
• Freeze: Allow the cinnamon rolls to cool completely, then wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave rolls at room temperature.

Nutrition Facts

Serving Size: 1 roll (approximately 70g)

• Calories: 290
• Total Fat: 14g
• Saturated Fat: 6g
• Cholesterol: 5mg
• Sodium: 250mg
• Potassium: 50mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 4g

Check out More Recipes:

• Martha Stewart Chocolate Cake​
• Martha Stewart Chicken Salad
• Martha Stewart​ Fudgy Brownies
• Martha Stewart Butternut Squash Soup​
• Martha Stewart Chicken And Dumplings​