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 Recipe
This Amish Cinnamon Rolls recipe (or caramel roll recipe) 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.
Amish Cinnamon Rolls Recipe
What You Need for Amish Cinnamon Rolls:
- 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
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 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 rectagular 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 dough) 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.
Caramel Sauce for Amish Cinnamon Rolls
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 for Amish Cinnamon Rolls
Get the recipe for The Best Cream Cheese Frosting here.
Enjoy!
–Looking for more Amish style recipes? For some supper inspiration, give this Amish Chicken Casserole Recipe a try!
Have you ever tried Amish Cinnamon Rolls?
Dee S says
April 29, 2011 at 6:29 amWow! Those are gorgeous!
Analisa Lopez says
November 18, 2011 at 11:46 amThese 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!
Merissa says
November 18, 2011 at 11:47 amMashed potatoes add a nice fluffiness to these rolls. Don’t worry, the rolls don’t taste like potatoes at all!
Laurie says
November 21, 2011 at 10:31 amI 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.
Carrie Bergstrom says
August 24, 2012 at 2:54 pmMaking these on Sunday… Sounds delicious.
Jennifer Schilling Snider says
August 24, 2012 at 3:13 pmThanks for the recipe. I am making these right now with my daughter.
Kimberly Adams says
November 17, 2012 at 9:14 amI’ve made sweet orange rolls using a similar dough recipe that calls for 1 cup of mashed sweet potato. YUMMY!!
abigail tiedtke says
March 22, 2013 at 10:59 amI was wondering at what step you could freeze them?
Merissa says
March 22, 2013 at 1:42 pmI 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.
Platt College says
July 28, 2016 at 8:32 pmLove caramel rolls, A must for me to try.
Rebecca says
November 3, 2017 at 8:04 amAnother 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!
Merissa says
November 3, 2017 at 8:19 amThanks for sharing that Rebecca. I hope you enjoy this recipe too!
Pamela Shank says
November 7, 2017 at 6:23 pmPerfection! These rolls look delicious. I have been in the mood to make some since the weather has turned cooler. Thank you
Gayle says
November 8, 2017 at 5:39 amMellissa cancthese be made ahead and warmed for breakfast? I’m thinking Black Friday when the family has gathered from three states!
Merissa says
November 8, 2017 at 8:09 amYes, 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 🙂
Michelle Leslie says
November 13, 2017 at 6:17 amThey 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
Miz Helen says
November 13, 2017 at 9:12 amYour 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
Kim~madeinaday says
November 14, 2017 at 8:38 amOh 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
Lisa says
November 15, 2017 at 7:15 amThese 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 🙂
Theresa @DearCreatives says
November 16, 2017 at 2:01 pmThis recipe sounds amazing. Homemade are the best. Thanks for sharing at the Inspiration Spotlight party. Pinned & sharing.
Molly says
December 16, 2017 at 1:23 pmIf made with a gluten-free all purpose flour, does that change the kneading or rise time at all?
Merissa says
December 16, 2017 at 6:49 pmI haven’t made this recipe with gluten free flour yet so I’m not sure, sorry!
Lori says
December 28, 2018 at 4:17 pmNum nums, I just love your blogs.