This cinnamon roll recipe from the 1940’s was created by Edna Ruth Byler, founder of Ten Thousand Villages in 1946.
Edna Ruth Byler, Mennonite Central Committee’s Akron, PA hostess starting in 1941 and serving over the next decade, was widely known for baking classes she held teaching this master recipe. Mrs. B, as she was known to those close to her, was an exemplary hostess and excellent baker.
Just as old photographs can spark a memory, the smells and tastes of classic recipes remind us of home and the people we share it with. Mrs. B’s living relatives still hold these memories dear, and her recipes live on through the people who make them and reinvent them: Shoot to Cook, Mama’s Minutia and Paprika. Adopt this recipe as your very own and fill your home with comfort and joy.
Indulge yourself or create a tradition of sharing with neighbors and friends, a gesture even sweeter than the tasty treats you give.
Potato Dough Cinnamon Roll Recipe
Total kitchen time: Around 3 hours
Quantity: Makes 50 to 100 cinnamon rolls depending on the size of the roll.
Potato Dough Cinnamon Roll Recipe from the More With Less cookbook.
- 3 pkg. dry yeast in
- 1 cup lukewarm water
Mix in large bowl:
- 1 quart scalded milk
- 2 cups mashed potatoes (no milk added)
- 1 cup butter
- 1 cup sugar
Let cool to lukewarm, then add:
- Yeast mixture
- 6 cups flour
Let stand until mixture foams up (about 20 minutes)
- 2 eggs, beaten
- 1 Tablespoon salt
- 11 to 12 cups additional flour
A little more flour may be needed, but dough should be soft. Turn out on floured board and knead until satiny. Let raise in warm place until doubled in bulk.
Prepare a mixture of butter and margarine and a mixture of sugar, brown sugar, and cinnamon. Roll a piece of dough to about 18×9”. Spread dough with butter mixture and sprinkle over some of the sugar mixture. Roll up the dough as for jelly roll. Cut 1 ½” chunks and place in greased pans, pressing down lightly on each chunk. Cover and let raise in warm place until nearly double. Bake at 400 degrees for 15-20 minutes or until browned. These may be iced with doughnut glaze as soon as they are taken from the oven.
For the Glaze:
- 1 pound powdered sugar
- 1 Tablespoon butter
- 1 teaspoon vanilla
- Dash of mace (or nutmeg)
- Enough rich milk to make a thin icing