Looking for an incredibly soft but moist roll recipe to feed your family for breakfast or dessert? These Amish Cinnamon Rolls are easy to make and have a special secret ingredient that makes them the perfect texture.
Amish Cinnamon Rolls
This Amish Cinnamon Rolls recipe (or caramel rolls) is so delicious! The caramel sauce is just right and the rolls have a good amount of cinnamon, not too much, not too little. Or if you prefer the cinnamon style rolls with frosting, you will just love this frosting recipe. And did I mention they are just yum?
This recipe includes a unique ingredient that is the key to making these cinnamon rolls such a wonderful texture. If you are a big fan of Amish recipes or if you have ever paged through an Amish cookbook, you might already know what this ingredient is. (You make these Amish cinnamon rolls with mashed potatoes!)
–Looking for more Amish style recipes? For some supper inspiration, give this Amish Chicken Casserole Recipe a try!
Amish Cinnamon Rolls Recipe
What You Need:
- 2/3 cup sugar
- 1 cup warm water
- 2 teaspoon yeast
- 4 eggs
- 2/3 cup+ 1/2 cup butter, melted
- 1 1/4 teaspoon salt
- 1 large mashed potato or about a cup of instant mashed potatoes
- 6 cup all-purpose flour
- brown sugar
- cinnamon
- melted butter
How to make Amish Cinnamon Buns:
Mix together 2 teaspoons sugar, 2 teaspoons yeast, and 1 cup warm water. Let it sit in a separate bowl while you mix up the rest of the dough.
Mix together 2/3 cup sugar, the eggs, 2/3 cup melted butter, 1 teaspoon salt, and the mashed potato.
Next, blend the above together with a mixer. Make sure the clumps of mashed potato are good and mixed in (if you used fresh potato).
Then mix in the flour. Mix in about 2 cups at a time. The mixture will be pretty dry when you finish. Add in the yeast mixture about 1/3 cup at a time. Keep mixing and kneading until all the yeast mixture has been used and you have a nice, fairly easy to handle the dough with a good stretch to it.
Let the dough sit in a warm place and rise for about 1 1/2 hours.
Take the risen dough out and knead it again until it’s smooth. Then roll it out to about 1/4 inch or so thickness in a rectangular shape. Brush on melted butter.
Sprinkle cinnamon and sugar on to the dough.
Roll up the dough into a roll. Cut 1 inch thick rolls from the log of dough. (You should be able to cut about 12 from your roll) Place each into a greased 9×13 baking pan. Let the rolls rise in a warm place for about an hour. Before you bake brush more butter on the tops. Bake at 350F for about 25 minutes or until the dough is done. Don’t worry, the dough will still be a little bit “doughy” feeling but it is cooked.
–Need a quicker cinnamon roll recipe? You might enjoy this Easy Cinnamon Roll Recipe.
Topping for Amish Cinnamon Rolls
Top your Homemade Cinnamon Rolls with a delicious caramel sauce or cream cheese frosting.
Caramel Sauce
Make a caramel sauce by melting 1/2 cup butter in a saucepan and cooking it over medium heat with 1 cup brown sugar and a pinch of salt. Cook for about 2 minutes. Remove from heat and add 1/4 cup milk and 1 teaspoon vanilla. Pour this over the warm rolls.
Cream Cheese Frosting
Get the recipe for The Best Cream Cheese Frosting here.
Want to print this recipe for Amish Cinnamon Rolls? Grab it below:
Amish Cinnamon Rolls
Ingredients
- 2/3 cup sugar
- 1 cup warm water
- 2 teaspoon yeast
- 4 eggs
- 2/3 cup+ 1/2 cup butter melted
- 1 1/4 teaspoon salt
- 1 large mashed potato or about a cup of instant mashed potatoes
- 6 cup all-purpose flour
- brown sugar
- cinnamon
- melted butter
Instructions
-
Mix together 2 teaspoons sugar, 2 teaspoons yeast, and 1 cup warm water. Let it sit in a separate bowl while you mix up the rest of the dough.
-
Mix together 2/3 cup sugar, the eggs, 2/3 cup melted butter, 1 teaspoon salt, and the mashed potato.
-
Next, blend the above together with a mixer. Make sure the clumps of mashed potato are good and mixed in (if you used fresh potato).
-
Then mix in the flour. Mix in about 2 cups at a time. The mixture will be pretty dry when you finish. Add in the yeast mixture about 1/3 cup at a time. Keep mixing and kneading until all the yeast mixture has been used and you have a nice, fairly easy to handle the dough with a good stretch to it.
-
Let the dough sit in a warm place and rise for about 1 1/2 hours.
-
Take the risen dough out and knead it again until it's smooth. Then roll it out to about 1/4 inch or so thickness in a rectangular shape. Brush on melted butter.
-
Sprinkle cinnamon and sugar on to the dough.
-
Roll up the dough into a roll. Cut 1 inch thick rolls from the log of dough. (You should be able to cut about 12 from your rolPlace each into a greased 9x13 baking pan. Let the rolls rise in a warm place for about an hour. Before you bake brush more butter on the tops.
-
Bake at 350F for about 25 minutes or until the dough is done. Don't worry, the dough will still be a little bit "doughy" feeling but it is cooked.
Recipe Notes
Top your Cinnamon Rolls with a delicious Sauce or Frosting:
Caramel Sauce
Make a caramel sauce by melting 1/2 cup butter in a saucepan and cooking it over medium heat with 1 cup brown sugar and a pinch of salt. Cook for about 2 minutes. Remove from heat and add 1/4 cup milk and 1 teaspoon vanilla. Pour this over the warm rolls.
Cream Cheese Frosting
Get the recipe for The Best Cream Cheese Frosting here.
If you enjoyed this recipe for Amish Cinnamon Rolls, you might enjoy these other fresh-baked Amish recipes:
Cream Cheese Danish Recipe From Scratch
If you love this Amish Cinnamon Roll recipe you will absolutely love my book, Little House Living: The Make Your Own Guide to a Frugal, Simple, and Self-Sufficient Life. It features 130 recipes just like this one that your family will love.
Have you ever tried Amish Cinnamon Rolls?
This Amish Cinnamon Roll Recipe was originally published on Little House Living in April 2011. It has been updated as of October 2019.
Wow! Those are gorgeous!
Hi! Do you have any idea how to adjust the recipe if I’m using already cooked mashed potatoes rather than a potato? I know a lady who made them like that!
These look delicious! I’m wondering why you use mashed potatoes?
And I also wanted to add thank you. I make cinnamon rolls and it never occurred to me to cut them in strips lol duh!
Mashed potatoes add a nice fluffiness to these rolls. Don’t worry, the rolls don’t taste like potatoes at all!
I made these Caramel rolls this weekend. First time ever making rolls from scratch and they turned out great!! Thanks fopr the great receipe!! Instead of cutting in strips, I rolled dough into one big log and used thread to cut with so that the ends did not squish down.
Making these on Sunday… Sounds delicious.
Thanks for the recipe. I am making these right now with my daughter.
I’ve made sweet orange rolls using a similar dough recipe that calls for 1 cup of mashed sweet potato. YUMMY!!
I was wondering at what step you could freeze them?
I would bake these before you freeze them. I’ve tried to freeze caramel roll dough before all made up and the sugar got really syrupy from being in the freezer.
Love caramel rolls, A must for me to try.
Another recipe I’m going to try!!! My family loves anything cinnamon, and you always have posts that are perfect for us! Hers an easy Amish desert my hubby loves…. Not sure it’s an Amish food, but they always make it. Boil a can of sweetened condensed milk until it caramelizes. You can find directions online how to do it. Then, once cooled, you can store the can for future use, or open it, cut in slices, and place on top of pineapple slices. It’s so rich and yummy. So easy. And a quick special desert for company after supper or over coffee…. So yummy!
Thanks for sharing that Rebecca. I hope you enjoy this recipe too!
Perfection! These rolls look delicious. I have been in the mood to make some since the weather has turned cooler. Thank you
Mellissa cancthese be made ahead and warmed for breakfast? I’m thinking Black Friday when the family has gathered from three states!
Yes, they would be fine if made a day or two in advance, or you can also make the dough, knead it, and put it in the fridge overnight before finishing the rolls and baking in the morning 🙂
They do sound amazingly yummy Merissa. I was a little surprised when I read the bit about adding mashed potatos. I’d love to try them
Your post is awesome and thanks so much for sharing it with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
Miz Helen
Oh yum! Wishing I had one of these right now instead of yogurt, lol. Shared on Twitter. Thank you for sharing on Merry Monday! Hope to see ya next week!
Kim
These look so delicious, and I bet the potato makes them so soft. I can’t wait to try this recipe. Thanks so much for sharing at Mix it up Monday 🙂
This recipe sounds amazing. Homemade are the best. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
If made with a gluten-free all purpose flour, does that change the kneading or rise time at all?
I haven’t made this recipe with gluten free flour yet so I’m not sure, sorry!
Num nums, I just love your blogs.
Made the rolls this afternoon. They tasted great and kids loved them however mine grew huge in the oven and the middles popped up so they were mountain shaped-what did I do wrong? How did you get your tops so even and the correct height?
Thanks!
I’ m sure I am missing it…but how much sugar and cinnamon do you use? The post says it’s the right amount but I dont see it. Help!!!!!!!
I don’t measure the cinnamon and sugar that is put inside the rolls. Just sprinkle both items over the dough until it’s covered.
Hi! Do you have any idea how to adjust the recipe if I’m using already cooked mashed potatoes rather than a potato? I know a lady who made them like that!
YOu need 1 cup of mashed potatoes for this recipe.