Bonnie Lake’s delicious and fluffy cinnamon roll recipe, shared in The Junior League of Salt Lake City’s Heritage Cookbook, has graced our family’s table for half a century and is the perfect way to celebrate #NationalCinnamonRollDay. Bonnie, the former food editor of the Salt Lake Tribune, included her pioneer sweet roll recipe in this book, which my parents gave us in our first year of marriage.

These rolls make an excellent gift for new neighbors, old friends, and any family occasion. They are great for breakfast, brunch, and tea time. And even a sweet companion alongside a piping hot soup or stew.

Her long-trusted cinnamon roll recipe holds a surprising secret passed down by resourceful pioneer hands: mashed potatoes. While the precise reason our ancestors incorporated this unexpected ingredient remains a delightful mystery, I’ve long suspected that mashed potatoes contribute to an exceptionally light and airy texture at our high altitude.

Whatever the magic, these rolls, I assure you, never disappoint. Each bite unveils tender, flaky layers, imbued with a rich buttery flavor and a perfect touch of sweetness, all enveloped in the irresistible aroma of warm cinnamon.

Preparation Time
35 minutes		Baking Time
25–30 minutes		Total Time
10 hours		Yield
2 dozen rolls

Ingredients for Dough

  • 2 cups (450g) active sourdough starter*
  • 1½ cups (351g) Evaporated milk
  • ½ cup (113g) butter, softened
  • 2 large (113g) eggs
  • 7 cups (875g) Unbleached All-Purpose Flour
  • 1/2 cup (60g) Artisan Bakers Craft Organic Flour†
  • 1 cup (200g) mashed potatoes
  • 1 cup (200g) granulated sugar
  • 2 tsp (11g) salt

*For the best results, use a lively sourdough starter. You can buy one here or follow Abigail’s Oven Chief Baker, Martha Levie’s, method to grow your own. A properly active starter will double in 4 to 8 hours and float in water. (If time is a constraint, one tablespoon of dry active yeast dissolved in ¼ cup [60ml] of warm water can be used as a quicker alternative.)

†No bread flour on hand? Substitute it with ½ cup (63g) additional unbleached, all-purpose flour. No other recipe adjustments needed.

Instructions for Dough

  1. Cut the butter into 1-tablespoon slices and let it warm to room temperature while mixing the other ingredients.
  2. Whisk the starter, eggs, milk (reserve three tablespoons), mashed potatoes, and sugar until combined.
  3. Mix the flour with the above mixture for 3 minutes, then let the dough rest for 30 minutes. (The rest is known as an autolyse.)
  4. Mix the reserved milk with the salt and stir until it dissolves.
  5. After the autolyze, add the milk and salt to the dough and mix for a minute on low speed if using a mixer. Knead the dough until it’s smooth, for 2– 3 minutes.
  6. Cover the dough and allow it to rise for at least 4 hours at room temperature (72°F/22°C).
  7. During these 4 hours‡, stretch and fold the dough every hour, three times, to make a stronger, more elastic dough, then see “Directions for Filling and Assembling” below.

‡ You may ferment the dough overnight, but it will be less sweet with each hour of fermentation.

Filling Ingredients

  • 12 Tbsp (12g) unsalted butter, melted, and
  • 3 tablespoons (42g) melted butter for greasing pans
  • ⅔ cup (146g) packed brown sugar
  • 3 Tbsp (36g) ground cinnamon

Directions for Filling and Assembling

  1. For the filling, mix sugar and cinnamon.
  2. Turn dough onto a floured surface and gently roll into a 14×24-inch rectangle.
  3. Brush the top surface with melted butter and sprinkle with the cinnamon-sugar mix.
  4. Roll the dough into a log, jelly-roll style.
  5. Slice it into 24 rolls.
  6. Place the rolls in the buttered baking pan.
  7. Cover with plastic wrap or a damp towel and let it rise until nearly doubled in size (about 45 minutes).
  8. Meanwhile, preheat the oven to 400°F (205°C), but reduce the temperature to 350°F (175°C) just before baking.
  9. Bake the dough for 35-45 minutes, or until a thermometer reads 200°F (93 °C) internally.

Ingredients for Frosting

  • 3 ounces (85g) of softened cream cheese
  • 4 tablespoons (57g) softened unsalted butter
  • 1 1/2 cups (170g) powdered sugar
  • 1/2 (2.5ml) teaspoon vanilla or maple flavoring

Directions for Making the Frosting 

  1. For the frosting, beat cream cheese, butter, sugar, and vanilla until smooth.
  2. Spread generously over the warm rolls so it melts into all the nooks and crannies.
  3. Serve warm; reheating briefly in the microwave is optional. These rolls will keep at room temperature for a couple of days or freeze well, though their deliciousness often makes immediate enjoyment the preferred option.
Rolls baked and readtBaked and ready to frostIced Cinnamon Rolls Iced and ready to deliver!Cinnamon Rolls in Cast IronSecond pan for our eating!

Cinnamon Rolls for Dinner? Yes, Please! A Savory Revelation

While few things rival the simple pleasure of a fluffy, buttery cinnamon roll for breakfast, my appreciation for pairing them with something savory stems from a unique experience in Austria 50 years ago. With a knowing wink, an innkeeper served us soup alongside warm apple strudel before our main course. With a twinkle in his eye, he explained that a touch of sweetness could awaken the palate, preparing it for the rich flavors to come. It was a revelation!

That moment, half a century ago, planted a seed. It taught me that sweet and savory aren’t just complements; they can be collaborators, each enhancing the other in unexpected ways. And this, my friends, is why I’m here to advocate for a genuinely delightful, albeit unconventional, dinner pairing: cinnamon rolls and savory soup.

In the comment section below, tell us how yours turned out.