Cinnamon Potato Buns

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

This is one of my favourite potato recipes. The result is a cross between an Eccles cake and a croissant. Perfect for brunch parties (the quantities given make about two-dozen buns), hot from the oven, and, for committed gluttons, a slit made in the centre and fresh butter put inside. Sometimes I use half the dough for buns and make a loaf of bread with the other half (it freezes well) cooked in the normal way for bread.


  • 8 oz (225 g) potatoes, cooked and puréed
  • 4 oz (110 g) butter
  • oz (90 g) sugar
  • 2 teaspoons salt
  • ½ pint (275 ml) milk
  • 2 eggs
  • lb (1 kg 125 g) flour
  • 1 packet fast-action yeast

For the Filling

  • 4 oz (110 g) granulated sugar
  • 1 teaspoon cinnamon
  • 4 oz (110 g) raisins
  • 4 oz (110 g) light brown sugar
  • 4 oz (110 g) chopped walnuts
  • 4 oz (110 g) butter, melted


The dough is quickly made in a food processor. I doubt if I should have the patience to make it without one. Place the butter, sugar, salt, milk and potatoes in the bowl and mix well. Add the beaten eggs, the flour and the yeast and enough tepid water to make a pliable dough. Place in an airtight container in a warm place overnight.

Divide the dough into two parts. Roll each part out into a thin rectangle about ¼ inch thick. Mix the sugar and cinnamon and sprinkle over the dough. Add the raisins, brown sugar and nuts. Drizzle the butter over the whole surface and roll up as for a roulade.

Cut into ½-inch slices and place side by side in a well-greased pan. Allow to rise again. Bake at gas mark 5/375°F/190°C for 20–25 minutes. Irresistible!

A ‘skeehogue’ is a shallow wicker basket into which cooked potatoes were put. This allowed the water to drain out.

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