PEI Potato Cinnamon Rolls
Prep Time & Yield

30 minutes, makes 18-24 rolls.

  • 4 cups Flour
  • 1/2 cup Shortening
  • 1/3 cup Mashed PEI Russet Potatoes
  • 5 tsp. Baking Powder
  • 1 tsp. Salt
  • 2 1/2 cups Milk



  • 1/2 cup Soft Butter
  • 1 cup Brown Sugar
  • 2 tbsp. Cinnamon



  • 1 1/2 cup Icing Sugar
  • 2 tbsp. Cream/Milk
  • 1/4 tsp. Vanilla
  • 2-3 tbsp. Melted Butter
  1. Mix all of the dry ingredients gently, followed by mashed potatoes, shortening and milk until blended, then roll out onto a floured surface until dough is 1/2” thick.
  2. Spread 1/2 cup of soft butter and sprinkle with the mixture of brown sugar and cinnamon.
  3. Roll up into a log and cut into equal pieces.
  4. Place on a greased or parchment paper-lined cookie sheet.
  5. Bake at 350º for 20 minutes or until lightly browned.
  6. Drizzle glaze over warm rolls.


Chef's Note: If using leftover mashed potatoes, make sure they don't contain any savoury ingredients that'll affect the flavor of your cinnamon rolls – the simpler the mashed potatoes, the better! Make sure your mashed are room temperature or warmer (but not hot).

Download Original
*If a more specific format is required, please contact us