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The addition of mashed potatoes to these Amish Cinnamon Rolls recipe makes for a soft and light roll and the caramel frosting is perfection.
Why You’ll Love This Recipe
Amish Cinnamon Rolls are soft and fluffy. The recipe includes leftover mashed potatoes. The addition of the potatoes makes for a very soft, light texture.
The finished homemade cinnamon rolls are frosted with a caramel frosting that you will love. It is creamy, rich and delicious.
This recipe makes a large batch of 24 cinnamon rolls.
Ingredients
- Flour, all purpose and bread flour
- Sugar, granulated sugar, brown sugar, and powdered sugar
- Mashed Potatoes, plain, no seasoning, butter or milk added. You can use instant mashed potatoes.
- Powdered Milk
- Egg
- Butter
- Milk or Cream
- Active Dry Yeast
- Salt
- Canola Oil
- Cinnamon
- Vanilla Extract
- Water
What makes this an Amish Cinnamon Roll?
The addition of mashed potatoes in the cinnamon roll is a common ingredient in Amish cinnamon rolls which gives them an amazing, light and fluffy texture. The use of caramel frosting also makes these unique and delicious and is also a trademark of Amish cinnamon rolls found in Amish bakeries.
How to Make Amish Cinnamon Rolls
- Add yeast to 1/2 cup warm water. Stir and let sit for 10 minutes until it bubbles and activates.
- Combine all purpose flour, powdered milk, sugar and salt in a bowl.
- Add yeast mixture, oil, egg and remaining water and mix to combine.
- Add in mashed potatoes and mix.
- Add in remaining flours, one cup at a time. and mix to combine.
- Knead, by hand or using a dough hook on your stand mixer, until dough is smooth. It will be tacky but not sticky.
- Grease a large bowl and place dough in bowl, flip dough to grease both sides.
- Cover with plastic wrap or cloth and allow to rise until double in size, about 1 hour.
- After it has doubled, punch down and divide dough in half.
- Roll Out each piece of dough, on a floured surface, into a 12 x 8 inch rectangle.
- Combine sugar mixture ingredients in a bowl and mix until it is spreadable.
- Cover each piece of dough with half of the cinnamon mixture.
- Roll dough up tightly and pinch the seam to seal the dough.
- Cut each roll of dough into 12 pieces, 1-inch wide slices.
- Place rolls on a greased baking sheet and cover and allow to rise in a warm, draft free place until double, about 30 minutes.
- Bake at 350 degrees F until lightly browned, 15-17 minutes
- Remove from oven and allow to cool.
- Melt butter in a pan over low heat.
- Add in brown sugar and salt. Cook on low for 2 minutes, stirring constantly.
- Add milk. Remove from heat and add vanilla.
- Let cool and add powdered sugar, mix until smooth.
- Spread over cooled cinnamon rolls.
Tips from leigh Anne
- Use plain mashed potatoes that have no seasoning, butter or milk add to them. You can also use instant mashed potatoes.
- If you don’t have powdered milk, just replace the water with regular milk.
- You can use just all purpose flour, the bread flour does make the dough more tender.
- When slicing the dough, use a serrated knife, a piece of thread or unflavored dental floss for a nice clean cut.
Frequently Asked Questions
What kind of mashed potatoes should I use?
Use plain mashed potatoes that no seasoning, butter or milk has been added to. You can also use instant mashed potatoes.
I don’t have bread flour can I just use all purpose flour.
You can use just all purpose flour, the bread flour does make the dough more tender.
Can I freeze leftover Amish cinnamon rolls?
Cinnamon rolls freeze really well. I like to freeze them individually by wrapping them in plastic wrap and then a layer of foil. To thaw, let them sit at room temperature. Rewarm in the oven.
What can I use instead of powdered milk?
If you don’t have powdered milk, just replace the water with regular milk.
Check out more of my other favorite cinnamon roll recipes:
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Amish Cinnamon Rolls with Caramel Frosting
Ingredients
- 1/2 cup mashed potatoes
- 3 Tbsp powdered milk
- 2 Tbsp active dry yeast
- 1/2 cup sugar
- 2 tsp salt
- 1 1/2 cups water divided
- 1/2 cup canola oil
- 1 egg
- 3 cups all purpose flour
- 3 cups bread flour
Filling
- 4 Tbsp softened butter
- 3/4 cup brown sugar
- 1 1/2 Tbsp cinnamon
Frosting
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 tsp salt
- 1/4 cup milk or whipping cream
- 1 tsp vanilla
- 2 1/2 cups powdered sugar
Instructions
- Add yeast to 1/2 cup warm water. Stir and let sit for 10 minutes until it bubbles and activates.
- In a bowl combine 1 cup all purpose flour, powdered milk, sugar and salt.
- Add yeast mixture, oil, egg and remaining water.
- Mix to combine.
- Add in mashed potatoes
- Add in remaining flours, one cup at a time.
- Use a dough hook to knead or do by hand. Knead until dough is smooth. It will be tacky but not sticky.
- Grease a large bowl and place dough in bowl, flip dough to grease both sides.
- Cover with plastic wrap or cloth and allow to rise until double in size, about 1 hour.
- After it has doubled, punch down and divide dough in half.
- On a floured surface, roll out each piece of dough into a 12 x 8 inch rectangle.
- Combine filling ingredients in a bowl and mix until it is spreadable, can warm in the microwave if needed for about 20-30 seconds to soften.
- Spread each piece of dough with half of the cinnamon mixture.
- Starting at wide end roll dough up tightly. Pinch the seam to seal the dough.
- Using a serrated knife or a piece of thread or dental floss to cut each roll of dough into 12 pieces (1 inch each).
- Place on a greased baking sheet and cover and allow to rise in a warm, draft free place until double, about 30 minutes.
- Bake at 350 degrees F until lightly browned, 15-17 minutes
- Remove from oven and allow to cool.
- While rolls are baking make frosting.
- Melt butter in a pan over low heat.
- Add in brown sugar and salt. Cook on low for 2 minutes, stirring constantly.
- Add milk. Remove from heat and add vanilla.
- Let cool and add powdered sugar, mix until smooth.
- Spread over rolls once they are cooled.
- Frost with caramel frosting.
Tips & Notes:
Nutrition Facts:
Stutzman Ken says
Melting your mouth good added crushed walnuts and cream cheese to icing