If you’ve never baked Amish cinnamon rolls with mashed potatoes, you’re in for a delicious surprise. This old-fashioned recipe has been passed down through generations because it creates the softest, fluffiest cinnamon rolls you’ve ever tasted. The mashed potatoes don’t make the rolls taste like potatoes—instead, they add moisture and create an incredibly tender dough that stays fresh for days.
These homemade Amish-style cinnamon buns are filled with a buttery cinnamon brown sugar filling, rolled into thick swirls, baked until golden brown, and topped with a rich vanilla cream cheese frosting that melts into every crack and crevice.
Whether you’re making them for Christmas morning, Easter brunch, a weekend breakfast, or simply because you’re craving homemade cinnamon rolls, this recipe is guaranteed to become a family favorite.
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Why You’ll Love This Amish Cinnamon Roll Recipe
- Uses leftover mashed potatoes
- Incredibly soft and fluffy dough
- Stays fresh longer than traditional cinnamon rolls
- Rich buttery cinnamon sugar filling
- Easy to make ahead
- Perfect for holidays and family gatherings
- Freezer-friendly
- Better than bakery cinnamon rolls
What Makes Amish Cinnamon Rolls Different?
Traditional Amish baking focuses on simple pantry ingredients and time-tested techniques.
One of those secrets is adding mashed potatoes to yeast dough.
The potatoes help:
- Create an incredibly soft crumb
- Keep the rolls moist for several days
- Produce a light, fluffy texture
- Improve the rise of the dough
- Give the cinnamon buns that classic bakery softness
Don’t worry—you won’t taste potatoes at all.
Ingredients
Dough
- 1 cup plain mashed potatoes (no garlic or seasonings)
- 1 cup whole milk, warmed
- 2¼ teaspoons active dry yeast
- ¼ cup warm water
- ⅓ cup granulated sugar
- 2 eggs
- ½ cup melted butter
- 1 teaspoon salt
- 5½–6 cups all-purpose flour
Filling
- 1 cup softened butter
- 1½ cups brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon nutmeg (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons milk
How to Make Amish Cinnamon Rolls with Mashed Potatoes
Step 1: Activate the Yeast
Mix the warm water, yeast, and a teaspoon of sugar together.
Let stand for 5–10 minutes until foamy.
Step 2: Make the Dough
In the bowl of a stand mixer combine:
- mashed potatoes
- warm milk
- sugar
- eggs
- melted butter
- salt
- activated yeast
Mix until smooth.
Gradually add the flour until a soft dough forms.
Knead for about 8–10 minutes until smooth and elastic.
Step 3: First Rise
Place dough into a greased bowl.
Cover and let rise for about 1½ hours or until doubled.
Step 4: Roll Out the Dough
Roll into a large rectangle about:
18 x 24 inches
Spread softened butter over the dough.
Mix together brown sugar, cinnamon, and nutmeg.
Sprinkle evenly over the butter.
Step 5: Roll and Slice
Starting with the long side, tightly roll into a log.
Slice into:
12–15 large cinnamon rolls
Place inside a greased 9×13 baking dish or two smaller pans.
Step 6: Second Rise
Cover and allow to rise another 45–60 minutes until puffy.
Step 7: Bake
Bake at:
350°F
for 25–30 minutes
until lightly golden.
Step 8: Frost
Beat together all frosting ingredients until smooth.
Spread generously over warm cinnamon rolls.
The frosting will melt into every swirl.
More Delicious Baked Goods To Make
Tips for the Softest Cinnamon Rolls
- Use room temperature eggs.
- Don’t overheat the milk.
- Measure flour correctly.
- Knead until smooth.
- Allow both rises to fully complete.
- Frost while the rolls are still warm.
Variations
Maple Amish Cinnamon Rolls
Replace vanilla with maple extract in the frosting.
Raisin Cinnamon Rolls
Add 1 cup raisins before rolling.
Pecan Cinnamon Rolls
Sprinkle chopped pecans into the filling.
Caramel Sticky Buns
Add melted butter, brown sugar, and pecans to the bottom of the pan before baking.
Make Ahead Instructions
Prepare the rolls through shaping.
Cover tightly.
Refrigerate overnight.
Remove from the refrigerator 60–90 minutes before baking.
Allow to rise before baking.
Freezing
Freeze baked or unbaked rolls.
Store up to 3 months.
Thaw overnight before reheating or baking.
Storage
Store covered at room temperature for 2 days.
Refrigerate for up to 5 days.
Warm individual rolls for about 20 seconds in the microwave.
Frequently Asked Questions
Do mashed potatoes make cinnamon rolls taste like potatoes?
No. The potatoes simply create a softer dough and richer texture.
Can I use leftover mashed potatoes?
Yes, as long as they are plain or lightly seasoned. Avoid garlic mashed potatoes.
Can I freeze the dough?
Absolutely. Freeze after shaping or after baking.
Can I make these without a stand mixer?
Yes. Knead by hand for about 10–12 minutes.
Why didn’t my cinnamon rolls rise?
Usually the yeast was expired, the liquid was too hot, or the dough needed more rising time.
What to Serve with Amish Cinnamon Rolls
The Secret to the Best Amish Cinnamon Rolls
- Total Time: 3 hours 10 minutes
- Yield: 12 LARGE CINNAMON ROLLS 1x
Description
These old-fashioned Amish cinnamon rolls are unbelievably soft, fluffy, and gooey thanks to one secret ingredient—mashed potatoes! Filled with a rich cinnamon brown sugar filling and topped with creamy vanilla cream cheese frosting, these homemade cinnamon buns stay moist for days and are perfect for holiday breakfasts, brunches, or weekend baking.
Ingredients
Dough
- 1 cup plain mashed potatoes, cooled
- 1 cup whole milk, warmed (110°F)
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm water
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup unsalted butter, melted
- 1 teaspoon salt
- 5½ to 6 cups all-purpose flour
Cinnamon Filling
- 1 cup unsalted butter, softened
- 1½ cups light brown sugar
- 2 tablespoons ground cinnamon
- ½ teaspoon ground nutmeg (optional)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 2–4 tablespoons whole milk
Instructions
- In a small bowl, combine the warm water, yeast, and a teaspoon of the sugar. Let stand for 5–10 minutes until foamy.
- In the bowl of a stand mixer, combine the mashed potatoes, warm milk, remaining sugar, eggs, melted butter, salt, and activated yeast. Mix until smooth.
- Gradually add the flour until a soft dough forms. Knead for 8–10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1½ hours, or until doubled in size.
- Roll the dough into an 18 x 24-inch rectangle.
- Spread the softened butter evenly over the dough.
- Mix the brown sugar, cinnamon, and nutmeg together, then sprinkle evenly over the butter.
- Starting with the long side, roll the dough tightly into a log.
- Slice into 12 large rolls and place in a greased 9×13-inch baking dish.
- Cover and let rise for 45–60 minutes until puffy.
- Bake at 350°F for 25–30 minutes, or until lightly golden and cooked through.
- Beat together the cream cheese, butter, powdered sugar, vanilla, and milk until smooth.
- Spread the frosting generously over the warm cinnamon rolls before serving.
Notes
- Plain mashed potatoes work best—avoid garlic or heavily seasoned potatoes.
- Weighing the flour gives the softest, fluffiest rolls.
- Dental floss makes clean slices without squishing the dough.
- For overnight cinnamon rolls, refrigerate after shaping and let them come to room temperature for about an hour before baking.
- Frost while the rolls are still warm so the icing melts into every swirl.
- Store covered for up to 3 days at room temperature or refrigerate for up to 5 days.
Make It Your Own
- Add chopped pecans or walnuts to the filling.
- Stir raisins into the cinnamon sugar mixture.
- Swap vanilla for maple extract in the frosting for a maple glaze.
- Turn them into sticky buns by adding butter, brown sugar, and pecans to the bottom of the pan before baking.
- Prep Time: 30 MINUTES
- Rise Time: 2 HOURS 15 MINUTES
- Cook Time: 25 MINUTES
- Category: BAKING, Breakfast
- Method: BAKED
- Cuisine: American, AMISH INSPIRED | GERMAN
Recipe Tips
- For bakery-style rolls, cut them about 2 inches thick.
- Dental floss creates perfect slices.
- Don’t overbake—the centers should remain soft.
- Cover loosely with foil if browning too quickly.
- Add extra frosting while they’re still warm for gooey cinnamon rolls.
Final Thoughts
These Amish Cinnamon Rolls with Mashed Potatoes are everything homemade cinnamon rolls should be—pillowy soft, buttery, gooey, and loaded with sweet cinnamon flavor. Thanks to the mashed potatoes in the dough, every bite stays tender and moist long after baking. Whether you’re serving them for a holiday breakfast, Sunday brunch, or an everyday family treat, this old-fashioned recipe is one you’ll come back to again and again.
