Amish Cinnamon Rolls feature a soft, fluffy dough filled with a sweet cinnamon filling, and topped with a rich, cream cheese frosting. These may sound like ordinary cinnamon rolls, but they are made with a secret ingredient…mashed potatoes! Yep! The mashed potatoes are added to the dough for a super soft texture in each bite. I also have more traditional Cinnamon Rolls that you will want to check out, too!
Ingredients & Substitutions
Yeast: You will need active dry yeast for this recipe, which needs to be activated in warm water that is about 110°F. Be sure the water isn’t too hot (which kills the yeast) or too cold (which will not activate the yeast).
Sugars: Granulated sugar, light brown sugar, and confectioners’ sugar are needed for these cinnamon rolls.
Flour: The amounts may vary when adding the flour to the dough mixture. Add a cup at a time until the dough is smooth and elastic. I ended up using a total of about 3 1/2 cups. Check out my high-altitude baking tips if necessary.
Mashed Potatoes: When it comes to mashed potatoes, be sure they are as smooth as possible without lumps. You could use homemade or boxed (instant) mashed potatoes.
Filling: We can’t have cinnamon rolls without cinnamon! The filling is melted unsalted butter with light brown sugar and cinnamon.
Frosting: I used the cream cheese frosting on my Braided Cinnamon Rolls (which you will have to try). It gives the rolls another layer of deliciousness!
Can I Make Amish Cinnamon Rolls Ahead Of Time?
Yes! This recipe is great because you can do a lot of the work before you want to bake the rolls. That means you can get things ready in advance, depending on when you plan to serve them. Here are a couple of ways to get a head start on the rolls:
- Refrigerator Method: Prepare the dough as instructed. Then, roll it out, fill it with the filling mixture, roll, and cut. Place the unbaked rolls into a greased baking dish. Cover the rolls with plastic wrap and store them in the refrigerator for 24 hours. When ready to bake, remove the rolls from the refrigerator and let them come to room temperature (about an hour). Then, bake the rolls.
- Freezer Method: Prepare the dough. Then, roll it out, fill it with the filling mixture, roll, and cut. Place the unbaked rolls into a freezer-safe container for up to 3 months. When ready to bake, place the rolls into a greased baking dish and let them thaw in the refrigerator overnight. The next day, let the rolls come to room temperature for about an hour before baking.
Why You Will Love Amish Cinnamon Rolls
Besides how delicious the rolls are, there are other reasons you will love these rolls! Here are a few:
- They are made with mashed potatoes, a definite conversation starter!
- You can make the rolls by hand if preferred (no electric mixer needed).
- The dough is super soft and filled with plenty of cinnamon flavor.
- They can be enjoyed any time of the day, from pairing a roll with a morning cup of coffee to an afternoon snack or dessert.
- The cream cheese frosting adds another layer to indulge in.
- They can be made ahead of time!
How To Store Cinnamon Rolls
If you are not planning to enjoy the baked frosted rolls within a day, I recommend storing them in the refrigerator, covered. They will last up to 3-4 days. When ready to enjoy, reheat them in the microwave. For longer storage, freeze the rolls.
Freezing Cinnamon Rolls
When freezing cinnamon rolls, freeze them without the frosting for best results. Once the rolls have cooled completely, wrap each roll individually in plastic wrap. Next, place the wrapped rolls in a freezer-safe bag or container. They can be frozen for up to 2-3 months. If already frosted, wrap and freeze for about a month or two. When ready to enjoy, let the rolls thaw in the refrigerator overnight before reheating.
Amish Cinnamon Rolls
Ingredients
Yeast Mixture
- 1 package (2 ¼ teaspoons) active dry yeast
- ½ cup warm water, about 110°F
- 2 teaspoons granulated sugar
- 1 cup (125 g) all-purpose flour
Dough
- ½ cup (164 g) mashed potatoes, prepared with no lumps
- 1 teaspoon kosher salt
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 large eggs, room temperature, beaten
- ¼ cup (50 g) granulated sugar
- 2-3 cups (250 g-375 g) all-purpose flour
Filling
- 4 tablespoons unsalted butter, softened
- ¾ cup (150 g) light brown sugar, packed
- 1 tablespoon ground cinnamon
Frosting
- 3 ounces cream cheese, softened
- ¼ cup (½ stick / 57 g) unsalted butter, softened
- 1 ½ cups (188 g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
Yeast Mixture
- In the bowl of a stand mixer with a dough hook attachment*, combine yeast and warm water. Let sit until yeast is foamy, about 5 minutes.
- To the yeast mixture, add 2 teaspoons of granulated sugar and 1 cup of flour. Mix and cover with plastic. Allow the mixture to rise until doubled (about 45 minutes to an hour).
Dough
- Once the yeast mixture has doubled, add mashed potatoes, salt, melted butter, beaten eggs, and granulated sugar.
- Add flour, one cup at a time, mixing until the dough is smooth and elastic. Cover with plastic and let rise until doubled in size (about 45 minutes).
Rolling, Cutting, and Baking
- Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.
- Once doubled, turn the dough out onto a lightly floured surface. Roll it into a 10×15-inch rectangle (about ¼-inch thick).
- Spread softened butter over the top, covering to the edges. Top with an even layer of brown sugar and cinnamon.
- Roll up tightly, starting on the long edge.
- Using a very sharp knife, cut the log into 12 rolls. Place them into the prepared baking dish. Let rise in a warm place until doubled (about 30-45 minutes).
- Preheat oven to 350°F.
- Bake for 25-30 minutes.
Frosting
- While the rolls are cooling slightly, prepare the frosting.
- In a medium bowl, combine cream cheese, butter, confectioners’ sugar, vanilla, and salt until creamy and smooth.
- Frost the warm rolls with the frosting. Serve.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This recipe is adapted from RuthAnn Zimmerman’s Amish Buns.
What the Test Kitchen had to say about this recipe:
Autumn
I can't even believe these are made with mashed potatoes! They are soft, fluffy, and have just the right amount of sweetness. I highly recommend giving these a try!
Elizabeth
These are really great cinnamon rolls! Who knew you could make rolls with mashed potatoes?!? And, of course, the frosting is delicious.
Rachael
Delicious cinnamon roll! You can't tell that mashed potatoes are in it but it gives a little different texture to the dough! A perfect way to use up any extra mashed potatoes for sure!
Bella
I am very intrigued with these cinnamon rolls! They turned out very moist and tasty. I didn't notice the mashed potatoes whatsoever! It tastes like a classic cinnamon roll.
Annabelle
This is a lovely cinnamon roll! The potatoes give the dough a soft and moist texture, and they're perfectly sweet!
Selena
Super delicious and moist rolls!
I think the butter measurements are not correct. 1/4 cup butter does not equal 1 stick of butter, I think maybe it’s a 1/2 stick of butter ( 4 tablespoons ) I went with the 57 grams on a scale. Am I missing something on the conversion?
HI Stephanie – this is what it says in the recipe:
¼ cup (½ stick / 57 g) unsalted butter
1/2 stick, not 1 stick.
My wife and I need these today. Followed the recipe meticulously. But they didn’t turn out right. The texture of them was more like dense bread. They tasted good but they were definitely not light and fluffy. I really want to know if we did something wrong. Was hoping they would be like Amish cinnamon rolls that we have purchased over the years. Very disappointed that our attempt did not work out.
Love that you and your wife were baking together! Hopefully, in spite of it not living up to your expectations, great memories were made.
Here is a detailed breakdown of what may have affected your outcome. They should definitely be a soft, fluffy roll, so I hope you are able to identify what might have been the culprit and try again.
1. Yeast Activation
Problem: If the yeast isn’t activated properly, the dough won’t rise as expected, leading to dense rolls.
Solution: Ensure the water used to activate the yeast is between 105-110°F (40-43°C). Too hot or too cold can kill the yeast or prevent it from activating. Also, allow enough time for the yeast to become foamy (about 5-10 minutes).
2. Kneading
Problem: Under-kneading or over-kneading can affect the dough’s texture.
Solution: Knead the dough until it’s smooth and elastic. This usually takes about 8-10 minutes by hand or 5-7 minutes using a stand mixer with a dough hook.
3. Proofing (Rising Time)
Problem: Not allowing enough time for the dough to rise can result in dense rolls.
Solution: Let the dough rise in a warm, draft-free environment until it has doubled in size. This can take anywhere from 1 to 2 hours. Similarly, after shaping the rolls, let them rise again until they have doubled in size, which can take another 30 minutes to 1 hour.
4. Flour Measurement
Problem: Using too much flour can make the dough dense.
Solution: Measure flour correctly using the spoon-and-level method. Do not scoop directly from the bag, as this can pack the flour and result in using too much.
5. Dough Consistency
Problem: Dough that is too dry or too wet can lead to poor texture.
Solution: The dough should be soft and slightly sticky but still manageable. Adjust with small amounts of flour or water as needed during the kneading process.
6. Baking Temperature and Time
Problem: Incorrect oven temperature or baking time can affect the final texture.
Solution: Preheat the oven fully before baking and use an oven thermometer to ensure accuracy. Bake at the temperature specified in the recipe and check for doneness. The rolls should be golden brown and sound hollow when tapped.
7. Ingredients Freshness
Problem: Stale or old ingredients, especially yeast, can impact the outcome.
Solution: Use fresh yeast and check the expiration dates on other ingredients.
8. Environmental Factors
Problem: Humidity and temperature can affect dough rising.
Solution: In dry conditions, you might need a bit more water. In humid conditions, a bit more flour might be necessary.
Follow-Up Actions
Revisit the Recipe: Ensure each step was followed precisely, especially regarding yeast activation and proofing times.
Consult the Source: Sometimes, small variations in the environment or ingredients can cause differences in results. Review the original recipe and any comments for additional tips.
If you have any specific questions or need further clarification, feel free to ask!
How do I prepare the mashed potatoes? I make mine by adding butter and milk.
Great recipe!
I was looking for a way to make some cinnamon rolls a bit softer for longer and this delivered!
I did do the annoying thing and make a few alterations, browning the butter (but using the proper amount in grams after browning not before) and mashed yams/orange sweet potatoes. It was really delicious, and I highly recommend. The sweet potatoes also made the dough a nice orange which was fun!
I plan to keep this one in my recipe book and try the same with some roasted mashed pumpkin with as much water drained as possible when pumpkins come in to season. Adding in a classic pumpkin spice blend to the center too, I’m already excited.
Thanks for this great recipe, it was so delicious, and did exactly what was advertised, stay soft and delicious!
Yummy!!!
Thank you so much for all the wonderful recipes.
Incredible recipe! Turned out better than I could have imagined. We sent some home with friends and they couldn’t stop raving about them!
Can I use instant yeast? Any adjustments to the recipe if I do?
I hadn’t heard of Amish cinnamon rolls. I’m a cinnamon roll connoisseur so I’d definitely try these!
oohhhhh, I love meeting fellow cinnamon roll connoisseurs. We should start a club 😂
Please do let me know what you think!