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“I finally found a copy of the "America the Beautiful" cookbook, & this is one of my favorite recipes from it... these disappear very quickly! I am guessing on the prep time, but it does include resting & rising times for the dough.”
6hrs 30mins
18 rolls

Ingredients Nutrition


  1. Scald milk and cool to lukewarm, then stir in sugar, salt and yeast.
  2. Stand for 2 minutes.
  3. Beat in the eggs, potato and 1½ cups of the flour until just mixed.
  4. Stand for 10 minutes.
  5. Melt ½ cup of butter, cool to lukewarm, and after the 10 minutes has elapsed mix the butter into the yeast mixture.
  6. Stir in the remaining flour 1 cup at a time, until dough is smooth and not sticky.
  7. Knead for 10 minutes until smooth and elastic, adding more flour if needed.
  8. Transfer to a greased bowl, cover and let rise until tripled in size, about 3 hours.
  9. Melt another ½ cup of butter.
  10. Divide dough in half and roll each piece into a ¼ inch thick rectangle and brush with the melted butter.
  11. Combine ½ cup brown sugar with the cinnamon and sprinkle on each piece of dough.
  12. Roll up like a jelly roll and slice into 1” pieces (9 per roll, 18 total).
  13. Melt the remaining butter (3/4 cup) and add 2 cups brown sugar in a saucepan over a medium heat and pour the mixture into a greased pan.
  14. (Recipe suggests 2 x 8-inch square pans, but I have also used one large roasting pan) Sprinkle the nuts evenly over the sugar mixture and place rolls flat side down.
  15. Cover and let rise again until doubled, about 1 hour.
  16. Preheat oven to 180c.
  17. Cook rolls until golden brown, about 25-30 minutes.
  18. Invert rolls onto a plate as soon as they come out of the oven so the caramel runs over the tops.
  19. Best served warm.

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