The Secret to the Best Amish Cinnamon Rolls
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.
- Prep Time: 30 MINUTES
- Rise Time: 2 HOURS 15 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 3 hours 10 minutes
- Yield: 12 LARGE CINNAMON ROLLS 1x
- Category: BAKING, Breakfast
- Method: BAKED
- Cuisine: American, AMISH INSPIRED | GERMAN
Ingredients
Scale
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.