Amish Cinnamon Rolls or Caramel Rolls Recipe

ByMerissa

This post may contain affiliate links. Read our disclosure policy here.

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 gives them the perfect texture.

Learn how to make deliciously soft Amish Cinnamon Rolls and get recipes for both a caramel or a frosting topping to make this the best breakfast ever. #easyrecipe #scratchrecipes #amishrecipes #amishcinnamonrolls #homemadecinnamonrolls

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 with such a wonderful texture. If you are a big fan of Amish recipes or have ever paged through an Amish cookbook, you might already know this ingredient. (You make these Amish cinnamon rolls with mashed potatoes!)

These cinnamon rolls would be something you might find in an Amish Bakery when you are visiting Amish country. Thanks to the recipe, you can make them at home!

–Looking for more Amish-style recipes? For some supper inspiration, give this Amish Chicken Casserole Recipe a try!

Flour

Ingredients in Amish Cinnamon Rolls

What You Need:

  • Sugar. I use plain white cane sugar in this recipe. The sugar is to give the dough flavor as well as to help feed the yeast.
  • Warm water. Warm water ensures that your yeast will get bubbly and start to activate. Do not use scalding water, or it will kill the yeast.
  • Active Dry Yeast. This is your rising agent in the dough.
  • Eggs. This recipe uses a large number of eggs to help give it flavor and good texture.
  • Butter. You will need butter for inside the dough as well as for the filling.
  • Salt. I use pink salt in most recipes, but you can use whatever you have on hand.
  • Mashed potato or about a cup of instant mashed potatoes. This is the key to making these fresh cinnamon rolls so soft!
  • All-purpose flour. I have not yet tried this recipe with all-purpose gluten-free flour. You could use bread flour if you prefer.
  • Brown sugar, cinnamon, melted butter. These are for the filling of the cinnamon rolls. Read all about brown sugar here.

Cinnamon Rolls Recipe

Instructions for Making Amish Cinnamon Rolls

Mix together 2 teaspoons sugar, 2 teaspoons yeast, and 1 cup warm water. Let it sit in a separate bowl at room temperature to make bubbles 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. You can knead the dough by hand or use a stand mixer with a dough hook.

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.

Amish Cinnamon Rolls

Toppings for Amish Cinnamon Rolls

Top your Homemade Cinnamon Rolls with a delicious caramel sauce or cream cheese frosting.

Recipe for 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 want something simpler, you could also top your Cinnamon Rolls with powdered sugar.

Recipe Binder Post Promo

Want to print this recipe for Amish Cinnamon Rolls for your Recipe Binder? Grab it below:

Amish Cinnamon Rolls
4 from 2 votes
Print

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

  1. 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.
  2. Mix together 2/3 cup sugar, the eggs, 2/3 cup melted butter, 1 teaspoon salt, and the mashed potato.
  3. 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).
  4. 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.
  5. Let the dough sit in a warm place and rise for about 1 1/2 hours.
  6. 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.
  7. Sprinkle cinnamon and sugar on to the dough.
  8. 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.
  9. 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.

 

Cinnamon Rolls with Frosting

How to Store Leftover Cinnamon Rolls

Cinnamon Rolls can be placed in an airtight container and left on the countertop or in the fridge for up to 5 days after baking.

To store the cinnamon rolls for longer than that, wrap them (without frosting) in parchment or freezer paper and then place them in a freezer bag in the freezer to store until you are ready to re-heat and enjoy.

Dairy Free Amish Cinnamon Rolls

Replace the butter in the dough portion of this recipe with shortening. For the butter in the filling, use a vegan buttery spread alternative.

Amish Oatmeal Pie

More Amish Recipes

Have you ever tried Amish Cinnamon Rolls?

Did you make this recipe and enjoy it? Be sure and leave a star rating on the recipe card! Also, don’t forget to share it with your friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below!

Me and KadyMerissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to the 100-acre farm and ministry on the About Page. You can send her a message any time from the Contact Page.

This Amish Cinnamon Roll Recipe was originally published on Little House Living in April 2011. It has been updated as of April 2023.

Print Friendly, PDF & Email

Support Little House Living by Sharing This

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




34 Comments

    1. 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!

      Reply

  2. 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!

    Reply

  3. 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.

    Reply

  6. I’ve made sweet orange rolls using a similar dough recipe that calls for 1 cup of mashed sweet potato. YUMMY!!

    Reply

    1. 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.

      Reply

  9. 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!

    Reply

  10. Perfection! These rolls look delicious. I have been in the mood to make some since the weather has turned cooler. Thank you

    Reply

  11. Mellissa cancthese be made ahead and warmed for breakfast? I’m thinking Black Friday when the family has gathered from three states!

    Reply

    1. 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 🙂

      Reply

  12. 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

    Reply

  13. 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

    Reply

  14. 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

    Reply

  15. 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 🙂

    Reply

  16. This recipe sounds amazing. Homemade are the best. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.

    Reply

  19. 4 stars
    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!

    Reply

  20. 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!!!!!!!

    Reply

  21. 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!

    Reply