These soft, pillowy cinnamon rolls come from the tradition of Amish baking, where simple ingredients and slow, gentle rising produce something truly special. The dough is enriched with mashed potato, which keeps the rolls moist and tender for days, and the brown sugar-cinnamon filling creates a gooey, caramel-like center. This recipe yields a full pan of generously sized rolls, perfect for a weekend breakfast or a comforting dessert.
Ingredients
- 1 cup (240 ml) whole milk
- 1/2 cup (1 stick / 113 g) unsalted butter, melted
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon salt
- 1 large egg, room temperature
- 1/2 cup (120 g) mashed potatoes, cooled (plain, no added butter or milk)
- 5 to 5 1/2 cups (625 to 690 g) all-purpose flour, plus more for dusting
- 1/2 cup (1 stick / 113 g) unsalted butter, softened, for filling
- 1 cup (200 g) packed brown sugar
- 2 tablespoons ground cinnamon
- For the frosting: 4 oz (113 g) cream cheese, softened
- 1/4 cup (60 g) unsalted butter, softened
- 1 1/2 cups (180 g) powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk, as needed
Instructions
- In a small saucepan, warm the milk and 1/2 cup melted butter over low heat until the butter is melted and the mixture is lukewarm (about 110°F / 43°C). Remove from heat.
- In the bowl of a stand mixer (or a large bowl), combine the warm water and yeast. Let stand for 5 minutes until frothy.
- Add the warm milk mixture, sugar, salt, egg, and mashed potatoes to the yeast. Mix on low speed until combined.
- Gradually add 4 cups (500 g) of flour, mixing until a soft dough forms. Continue adding flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl but is still slightly tacky.
- Knead the dough on a lightly floured surface (or with a dough hook) for 6–8 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.
- Punch down the dough. On a lightly floured surface, roll it into a 16×12-inch rectangle.
- Spread the softened butter evenly over the dough. In a small bowl, mix the brown sugar and cinnamon, then sprinkle evenly over the butter.
- Starting from a long edge, roll the dough tightly into a log. Pinch the seam to seal. Cut into 12 equal slices (about 1 1/2 inches each).
- Place the rolls in a greased 9×13-inch baking dish. Cover and let rise in a warm place for 30–45 minutes, until puffy.
- Preheat the oven to 350°F (175°C). Bake the rolls for 22–25 minutes, until golden brown on top and the center reaches 190°F (88°C) if checked with an instant-read thermometer.
- While the rolls bake, make the frosting: beat the cream cheese and 1/4 cup butter until smooth. Add the powdered sugar and vanilla, then beat in milk 1 tablespoon at a time until spreadable.
- Remove the rolls from the oven and let cool for 10 minutes. Spread the frosting over the warm rolls (it will melt slightly into the crevices). Serve warm.
Tips
- Mashed potato: Use plain, unseasoned mashed potatoes (no butter, milk, or salt). Instant potato flakes reconstituted with water also work in a pinch.
- Yeast: If using instant yeast, you can skip the proofing step and mix it directly with the flour. Reduce the rise time by about 15 minutes.
- Cutting the rolls: Use unflavored dental floss or a sharp serrated knife to slice the log cleanly without squishing the dough.
- Don’t overbake: The rolls are done when the edges are golden but the center is still soft. Overbaking dries them out.
Serving Suggestions
Serve these cinnamon rolls warm, ideally within 30 minutes of frosting. They’re wonderful with a cup of black coffee, a glass of cold milk, or a side of scrambled eggs for a full breakfast. For a special touch, serve with extra warm cream cheese frosting on the side.
Variations
- Raisin-Walnut: Sprinkle 1/2 cup raisins and 1/2 cup chopped walnuts over the filling before rolling.
- Maple Glaze: Replace the vanilla in the frosting with 1 teaspoon maple extract, and use maple syrup instead of milk.
- Overnight Method: After assembling the rolls in the pan, cover and refrigerate overnight. In the morning, let them sit at room temperature for 30–45 minutes, then bake as directed.
Storage and Reheating
Store leftover rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. To reheat, microwave a single roll for 15–20 seconds, or warm the whole pan in a 300°F (150°C) oven for 10 minutes. Frosted rolls can be frozen for up to 2 months; thaw overnight in the refrigerator and reheat gently.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, bread flour will give a chewier texture. Use the same amount, but you may need a little extra milk if the dough feels dry.
Why did my rolls come out dense? Dense rolls usually mean the dough wasn’t kneaded enough or the rise was too short. Make sure your yeast is fresh and let the dough double in size during the first rise.
Can I skip the mashed potatoes? You can, but the rolls will be less tender and may dry out faster. The potato starch helps retain moisture. If skipping, reduce the flour by about 1/4 cup.
How do I know when the rolls are done? The tops should be golden brown, and the internal temperature should read 190°F (88°C). If you don’t have a thermometer, tap the top—it should sound hollow.
Can I make these gluten-free? This recipe relies on gluten for structure, so a 1:1 gluten-free flour blend may work but the texture will be more crumbly. Expect a shorter rise time.
What if I don’t have a stand mixer? You can mix and knead by hand. It will take about 10 minutes of kneading to develop the gluten. Use a sturdy wooden spoon for mixing.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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