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The addition of mashed potatoes to these Amish Cinnamon Rolls 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 left over mashed potatoes and the addition of the potatoes makes for a very soft, light texture.
The finished 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
- Mashed Potatoes
- Powdered Milk
- Active Dry Yeast
- Sugar
- Salt
- Water
- Canola Oil
- Egg
- Flour, all purpose and bread flour
Filling
- Butter
- Brown Sugar
- Cinnamon
Frosting
- Butter
- Brown Sugar
- Salt
- Milk or Cream
- Vanilla Extract
- Powdered Sugar
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 filling 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 picese, 1 inch wide each. You can use a serrated knife or a piece of thread or unflavored dental floss.
- 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.
To 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 cooled cinnamon rolls.
Check out more of my other favorite cinnamon roll recipes:
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Amish Cinnamon Rolls with Caramel Frosting
Amish cinnamon rolls are made with powdered milk and mashed potatoes for a soft texture and frosted with caramel frosting.
Prep:2 hours
Cook:20 minutes
0 minutes
Total:2 hours 20 minutes
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.
Nutrition Facts:
Calories: 347kcal (17%) Carbohydrates: 58g (19%) Protein: 4g (8%) Fat: 11g (17%) Saturated Fat: 4g (25%) Polyunsaturated Fat: 2g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 23mg (8%) Sodium: 283mg (12%) Potassium: 93mg (3%) Fiber: 1g (4%) Sugar: 33g (37%) Vitamin A: 201IU (4%) Vitamin C: 1mg (1%) Calcium: 38mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Markelle says
This is my go to cinnamon roll recipe! I’ve tried a few others but they just aren’t as good and don’t keep as well. These have stayed soft for at least 4 to 5 days after. Love the caramel frosting too!