× 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 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.com.

OK Cancel

Cinnamon Potato Buns

Share this

Print Recipe
Cuisine: American
Prep Method: Baked

Dish

Side DishSnackFor School

Serving

Serves 32-64

Ingredients

+

Potato Roll Dough

+

32 Servings

  • 1 lb. 6 ounces warm water
  • 0.8 ounces (1 tablespoon 2 teaspoons) instant yeast
  • 1.4 ounces (1/2 cup) nonfat dry milk powder
  • 1 lb. enriched bread flour
  • 1 lb. whole wheat flour
  • 6 ounces (3/4 cup) unsalted butter or margarine, melted
  • 4 ounces instant potato flakes or granules
  • 2 ounces granulated sugar
  • 0.4 ounces (2 1/2 teaspoons) salt
+

64 Servings

  • 2 lb. 12 ounces warm water
  • 1.6 ounces (3 tablespoons 1 teaspoons) instant yeast
  • 2.8 ounces (1 cup) nonfat dry milk powder
  • 2 lb. enriched bread flour
  • 2 lb. whole wheat flour
  • 12 ounces (1 1/2 cups) unsalted butter or margarine, melted
  • 8 ounces instant potato flakes or granules
  • 4 ounces granulated sugar
  • 0.8 ounces (1 tablespoon 2 teaspoons) salt
+

Cinnamon Coating

+

32 Servings

  • 1/4 cup (2 ounces) unsalted butter or margarine, melted
  • 2/3 cup (5 ounces) packed brown sugar
  • 2 teaspoons ground cinnamon
+

64 Servings

  • 1/2 cup (4 ounces) unsalted butter or margarine, melted
  • 1 1 /3 cup (10 ounces) packed brown sugar
  • 1 tablespoon 1 teaspoon ground cinnamon

Preparation

  1. To make the potato roll dough place water, instant yeast, and nonfat dry milk powder in the bowl of a stand mixer. Add the bread flour, whole wheat flour, butter or margarine, potato flakes, sugar, and salt. Using the dough hook attachment, mix the dough on low speed until it comes together in a mass. Increase the speed to medium-low and continue to mix the dough (this kneads the dough) for another 3-5 minutes. Let the dough rest, covered, until doubled in size, about 1 to 2 hours.
  2. Preheat the oven to 350°F. Spray a full-size 2-inch steamtable pan or a baking pan with pan-release spray. Set aside.
  3. Place the melted butter or margarine in a medium mixing bowl. In a separate mixing bowl, combine the brown sugar and cinnamon and mix well.
  4. Deflate the dough and divide into 32 2-ounce pieces. Roll each piece into a smooth ball. Working with 4 dough balls at a time, roll each dough ball in the melted butter and then in the brown sugar and cinnamon mixture. Place coated dough balls in the prepared baking pan spacing them about 1/2 inch apart. Repeat the process until all dough balls have been coated. Cover the pans and let the dough rise until almost doubled, about 45 minutes.
  5. Bake in the preheated oven for 20-30 minutes, or until the tops of the buns become golden brown. Remove from the oven and cool slightly before serving.

Note:
Serving size= 1 roll. Each serving provides 1.75 ounce equivalents grains.

Download Recipe Card.

Reviews

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.

Nutrition Facts Per Serving

Calories

198

Fat

6.4g

Sodium

196mg

Cholesterol

15g

Carbohydrates

31g

Fiber

2g

Protein

4.5g

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