How To Make Amish Cinnamon Rolls

So, you woke up dreaming of warm, gooey, cinnamon-spiced clouds, but also secretly wishing they’d just appear on your counter? Yeah, me too. Luckily, I’ve got a little secret for you, straight from the heart of Amish country (okay, maybe just a really good recipe that *tastes* like it’s from there). Get ready to bake some seriously drool-worthy cinnamon rolls that are so good, your neighbors will start leaving you offerings in exchange for a bite. No joke.

Why This Recipe is Awesome

Listen, I’m not saying I’m a baking genius, but even *I* managed to pull these off without setting off the smoke detector. That’s how simple they are! We’re talking about a super soft, fluffy dough that’s practically begging to be rolled, a generous swirl of buttery, cinnamony goodness, and a cream cheese frosting that’ll make you want to lick the bowl clean. It’s idiot-proof, honestly. Plus, they taste like a hug from your grandma, if your grandma was an expert baker living off the grid and refusing to share her secrets… until now. You’re welcome.

Ingredients You’ll Need

Time to gather your delicious arsenal! Don’t fret, most of these are probably already lurking in your pantry.

• For the Dough:
  • 2 ¼ teaspoons Active Dry Yeast: That’s one standard packet. These little guys are the magic that makes your rolls fluffy!
  • ½ cup Warm Water: Not hot, not cold. Think “baby bath” warm.
  • 1 cup Warm Milk: Again, baby bath temp. Whole milk is best for richness, but whatever you have will work.
  • ½ cup Granulated Sugar: Sweetness for the dough itself.
  • ½ cup Unsalted Butter, melted: Because butter makes everything better. Seriously, don’t skimp.
  • 1 teaspoon Salt: Balances out all that sweetness.
  • 1 Large Egg: Helps with richness and texture.
  • 4 ½ – 5 cups All-Purpose Flour: The “white stuff.” Start with 4 ½ and add more as needed.
• For the Filling:
  • ½ cup Unsalted Butter, softened: Easier to spread, trust me.
  • 1 cup Packed Light Brown Sugar: Gives that rich, caramel-y flavor.
  • 2 tablespoons Ground Cinnamon: The star of the show! Don’t be shy.
• For the Cream Cheese Frosting:
  • 4 ounces Cream Cheese, softened: Full-fat, please. We’re not doing diet food today.
  • ¼ cup Unsalted Butter, softened: More butter, more happiness.
  • 2 cups Powdered Sugar (Confectioners’ Sugar): For that smooth, sweet frosting.
  • 1 teaspoon Vanilla Extract: A splash of warmth.
  • 1-2 tablespoons Milk or Cream: To get that perfect drizzly consistency.

Step-by-Step Instructions

Alright, apron on, game face ready! Let’s get these rolls rolling.

1. Activate the Yeast: In a large mixing bowl (or the bowl of your stand mixer), combine the warm water and yeast. Let it sit for 5-10 minutes until it gets foamy. This means your yeast is alive and ready to party! If it doesn’t foam, your yeast might be expired or the water was too hot/cold. Start over, my friend.

2. Mix the Dough: Add the warm milk, sugar, melted butter, salt, and egg to the yeast mixture. Give it a quick stir. Then, gradually add 4 ½ cups of the flour, mixing until a shaggy dough forms. If you’re using a stand mixer, use the dough hook.

3. Knead It Up: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic. It should be soft but not super sticky. If it’s too sticky, add a little more flour, a tablespoon at a time. Don’t over-flour! A slightly tacky dough is perfect.

4. First Rise: Lightly grease a large bowl. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1 ½ hours, or until doubled in size. This is a great time to catch up on your favorite show or, you know, do laundry.

5. Prep the Filling: While the dough is rising, mix your softened butter, brown sugar, and cinnamon in a small bowl until well combined. Set aside.

6. Roll It Out: Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and roll it into a large rectangle, roughly 12×18 inches. Aim for an even thickness here.

7. Spread the Sweetness: Evenly spread your cinnamon-sugar filling over the entire surface of the dough rectangle, leaving about a ½-inch border on one of the long sides. This helps seal the roll later.

8. Roll ‘Em Up: Starting from the long side opposite the ½-inch border, tightly roll the dough into a log. The tighter you roll, the prettier your spirals will be. Pinch the seam closed firmly.

9. Slice and Dice: Using a sharp knife or, even better, unflavored dental floss (seriously, it cuts super clean!), cut the log into 12 equal pieces, about 1 ½ inches thick. Place the rolls in a lightly greased 9×13 inch baking dish, leaving a little space between each one.

10. Second Rise: Cover the baking dish again with plastic wrap or a towel. Let the rolls rise in a warm spot for another 30-45 minutes, or until they look puffy and have nearly doubled in size. Preheat your oven to 375°F (190°C) during the last 15 minutes of this rise.

11. Bake ‘Em Up: Pop the rolls into your preheated oven and bake for 20-25 minutes, or until golden brown and cooked through. They should be lightly golden on top and sound hollow when tapped.

12. Whip up the Frosting: While the rolls are baking (or cooling slightly), beat the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and 1 tablespoon of milk/cream. Beat until fluffy. Add more milk/cream, a teaspoon at a time, until you reach your desired drizzly consistency.

13. Frost and Devour: Let the rolls cool for about 10-15 minutes before slathering them generously with that amazing cream cheese frosting. Warm (but not piping hot) rolls absorb the frosting beautifully. Now, try not to eat the entire pan in one sitting. I dare you.

Common Mistakes to Avoid

We all make ’em, but here are some rookie blunders to steer clear of:

• Killing the Yeast: Water that’s too hot (over 115°F/46°C) will kill your yeast. Too cold, and it won’t activate. Think Goldilocks: just right.
• Over-flouring the Dough: This is probably the most common culprit for dry, tough rolls. Add flour gradually and stop when the dough is soft and manageable, not stiff. A slightly sticky dough is a happy dough.
• Not Letting It Rise Enough: Patience is a virtue, especially in baking! If your dough hasn’t doubled, it needs more time. Under-risen dough leads to dense, sad rolls.
• Under-baking: Nobody wants a raw center. Make sure they’re golden brown and baked through. If the tops are browning too fast, you can tent them loosely with foil.
• Frosting Piping Hot Rolls: This isn’t a race! Give the rolls a good 10-15 minutes to cool down before frosting, otherwise, that beautiful frosting will just melt into a delicious, but messy, puddle.
• Thinking you can just eyeball everything: My friend, this ain’t a “pinch of this, dash of that” kinda gig. Get those measuring cups and spoons out for best results, especially with baking.

Alternatives & Substitutions

Feeling adventurous or just missing an ingredient? No stress, we can tweak this!

• Dairy-Free: Swap dairy milk for a plain unsweetened almond or oat milk, and use a good quality plant-based butter (like Miyoko’s or Earth Balance) for both the dough and filling. For the frosting, dairy-free cream cheese and butter alternatives work great too.
• Less Sweet Frosting: If you prefer a less sugary frosting, just reduce the powdered sugar by ¼ to ½ cup. You might need less milk to adjust the consistency.
• Filling Variations: Feel free to add some finely chopped pecans or walnuts to your cinnamon filling for a bit of crunch. Raisins or dried cranberries can also be a nice addition if you’re into that.
• No Cream Cheese for Frosting? IMO, cream cheese frosting is king, but if you’re out, a simple powdered sugar glaze (powdered sugar, a splash of milk/water, and a touch of vanilla) will still be delicious. Don’t @ me for saying it’s not as good, though!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? Butter just tastes better and contributes to a richer texture. If you must, use it, but know you’re missing out a little.
• Can I prepare these ahead of time? Absolutely! After placing the cut rolls in the baking dish (Step 9), cover them tightly and refrigerate overnight (up to 12 hours). The next morning, pull them out and let them rise at room temperature for 1-1 ½ hours before baking. FYI, the overnight chill slows the yeast down, so they’ll need more time to puff up.
• My rolls are dry! What went wrong? Usually, this means you either added too much flour to the dough, or you overbaked them. Keep an eye on them in the oven and pull them out as soon as they’re golden brown.
• Can I freeze these cinnamon rolls? Yes! You can freeze them baked or unbaked. For unbaked: place cut rolls on a baking sheet to freeze solid, then transfer to a freezer bag. Thaw overnight in the fridge and let rise before baking. For baked: cool completely, then wrap individually and freeze. Thaw and reheat gently.
• What’s the best way to store leftovers? Store any uneaten rolls in an airtight container at room temperature for up to 2-3 days, or in the fridge for up to a week. A quick zap in the microwave will bring back some of that fresh-baked warmth and gooeyness!

Final Thoughts

You just made Amish Cinnamon Rolls! Pat yourself on the back, you magnificent human. Seriously, take a moment to appreciate the warm, sweet aroma filling your kitchen. You basically just transported yourself to a cozy, comforting haven. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! And remember, life’s too short for bad cinnamon rolls. Enjoy every single bite. Try not to eat them all in one sitting. Or do. I’m not your mom.