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Feeding the Farmer

Anderson Farm & Ranch Cinnamon Roll Recipe

This is a fun take on cinnamon rolls! The blackberries could be subbed for raspberries! Either would be delicious! I like baking them in my cast iron skillet & taking them out to the field for brunch. It's a fun spring treat! 🙌

Rolls

Ingredients

  • 1 cup mashed potatoes (about 2 large potatoes)
  • 1 (.25 ounce) package active dry yeast
  • 1 ½ cups warm water (110 degrees F/45 degrees C)
  • ⅔ cup white sugar
  • ⅔ cup melted butter
  • 2 eggs
  • 1 ½ teaspoons salt
  • 6 ½ cups all-purpose flour

Directions

  1. Peel & boil potatoes. Mash. Set aside.
  2. Add yeast, warm water & sugar to stand mixer. Set aside & let it get bubbly.
  3. Once bubbly, add mashed potatoes, melted butter & eggs into yeast mixture & blend together with a stick blender.
  4. Once smooth, add in salt.
  5. Change attachment to dough hook & slowly add in flour.
  6. Knead dough for several minutes. If it gets too sticky, add a little more flour. Dough should pull away from the bowl as it's mixing.
  7. Cover dough & put in fridge over night.

Filling

Ingredients

  • Blackberry Preserves/Jam

Directions

  1. The next morning, divide dough into 2. Roll one half into a rectangle. Cover generously with blackberry preserves.
  2. Roll dough into a log.
  3. Cut into cinnamon rolls, about 1 inch wide.
  4. Place onto a cookie sheet or into a cast iron skillet. Cover & let rise until double in size. About an hour to an hour & a half. (Make frosting while rolls are rising)
  5. Once risen, bake at 350° for about 15-17 minutes.
  6. Let cool for 10 minutes & then frost.

Frosting

Ingredients

  • 1 stick butter (8 Tbsp.)
  • 1 cube cream cheese
  • 6 cups powdered sugar
  • 1 tsp. vanilla
  • 2 cups chopped fresh blackberries

Directions

  1. In a stand mixer add: slightly softened butter & cream cheese.
  2. Slowly add powdered sugar & vanilla.
  3. Add in chopped blackberries. If frosting is too thick, add a tablespoon or two of milk.

Check back in every month for a new recipe from our partners at Anderson Farm & Ranch!