Gluten-Free Naturally: Mashed Potato Cinnamon Rolls

Tuesday, March 31, 2026

Mashed Potato Cinnamon Rolls

Naturally Gluten-Free Meals

CINNAMON ROLLS

INGREDIENTS

Dough

6 Tbls DF Butter, softened

1 Medium Russet Potato, cooked, mashed

1 Cup DF Milk

2 ¼ Tsp Gold Instant Yeast

2/3 Cup Sugar

1 Large Egg

3 ½ Cups GF Cup4Cup Flour, any brand, plus more for dusting

1 Tsp Salt

Filling

2/3 Cup Dark-Brown Sugar, packed

2 Tsp Cinnamon

4-6 Tbls DF Butter, softened

Glaze

4 Ounces Goat Cheese, softened

½ Cup Confectioners' Sugar

2-3 Tbls DF Milk

½ Tsp Vanilla Extract

Pinch of Salt

DIRECTIONS

Preheat oven to 350 degrees.

Rimmed Baking Sheet lined with Parchment Paper

Peel and cut potato and place in a small pot of water and bring to a boil. Cook until fork-tender. Drain the water and place the potatoes on paper towel to cool. Add to the mixing bowl and mix until smooth.

In a small bowl mix all the filling ingredients with a fork. Begin with 4 tablespoons of butter, final mixture should be crumbly, if needed add the remaining butter. Set bowl aside for later.

To the mixer add butter, egg, sugar and salt and mix on high until creamy. With mixer on low add half the flour, the yeast, and half the milk. Finish with the remaining flour and milk. Batter will be sticky, let mixer continue to run on low for a minute or two.

Place two large pieces of parchment paper, roughly 20-22 inches, on the workbench and sprinkle the bottom one with GF flour. Turn the dough out onto the floured paper and sprinkle the dough lightly with GF flour. Pat the dough gently into an oval shape, sprinkle with more flour if needed, and cover with the 2nd piece of parchment paper.

This dough is very soft and delicate, so just be patient. Using a rolling pin or bottle roll out the dough to a 14-by-18-inch rectangle. Carefully peel off the top paper and top with the filling mixture leaving a ½ inch border on the top long edge. Starting at the long edge closest to you, roll dough away from you into a tight jelly-roll shape. Roll the entire roll into the parchment paper and refrigerate about 30 minutes. Transfer the roll back to the workbench and cut roll crosswise into 1 inch thick rounds. Arrange cut-sides up, in rimmed baking sheet leaving about ½ inch of space between each one. Set aside and allow to rest and rise for 1 hour.

Once the oven is heated bake rolls until browned about 30 to 35 minutes. Remove from oven and allow cooling slightly.

Meanwhile make the glaze by whisking together the cream cheese, confectioners' sugar, milk, vanilla, and salt. Spread rolls with glaze and enjoy while still warm.

NOTE: Handle the finished dough gently. Do NOT punch down or roll again. Do NOT do a 2^nd rise. Place the finished dough directly into the pan/sheet being used for baking. Too much handling will deflate the rise and GF dough will not rise again.

NOTE: Always read labels carefully

CarolAnne Le Blanc