Ah, the search for the perfect Amish cinnamon roll recipe! You’ve come to the right place. Amish cinnamon rolls are a cozy, indulgent treat known for their soft, pillowy texture and sweet, buttery glaze. I’ve found a recipe that’s sure to impress! Here’s a detailed recipe with everything you asked for—plus a little history and some tips to make them truly unforgettable.
No-Fail Amish Cinnamon Rolls Recipe
Introduction:
Amish cinnamon rolls have long been a beloved comfort food, especially in the Midwest and Pennsylvania Dutch communities. These rolls are famous for their sweet, rich dough, generous cinnamon-sugar filling, and decadent glaze. While they require a bit of time and patience, the results are absolutely worth it. These rolls are perfect for a Sunday morning breakfast, holiday gatherings, or any time you want a sweet indulgence.
Ingredients:
For the Dough:
- 1 cup whole milk
- 1/2 cup butter (unsalted)
- 1/2 cup sugar
- 2 teaspoons active dry yeast
- 2 eggs
- 4 to 5 cups all-purpose flour (start with 4 and add more if needed)
- 1/2 teaspoon salt
For the Cinnamon Filling:
- 1 cup brown sugar (packed)
- 1/4 cup ground cinnamon
- 1/2 cup butter (softened)
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons butter (melted)
- 1/2 teaspoon vanilla extract
- 2-3 tablespoons milk (or more for desired consistency)
Instructions:
Making the Dough:
- Warm the milk: In a small saucepan, gently heat the milk over low heat until it’s warm to the touch, about 110°F. Add the butter and sugar, and stir until the butter is melted and the sugar is dissolved.
- Activate the yeast: Pour the warm milk mixture into a large mixing bowl, then sprinkle the yeast over the top. Let it sit for 5 minutes, until it’s foamy and bubbly.
- Add eggs and flour: Crack the eggs into the yeast mixture, and then add the salt. Begin stirring in 4 cups of flour, one cup at a time. Mix until a sticky dough forms. Add more flour, a little at a time, until the dough is soft but no longer sticky.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead it for 5-7 minutes, or until it’s smooth and elastic. If you have a stand mixer, you can use the dough hook on low speed for about 4-5 minutes.
- Let it rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Making the Filling:
- Prepare the cinnamon filling: While the dough is rising, mix the brown sugar and cinnamon in a small bowl. Set aside.
- Roll out the dough: Once the dough has doubled, punch it down and turn it out onto a floured surface. Roll it into a 16×12-inch rectangle.
- Spread the butter: Spread the softened butter evenly over the dough, leaving a small border around the edges.
- Add the cinnamon-sugar mixture: Sprinkle the cinnamon-sugar filling evenly over the buttered dough.
Forming the Rolls:
- Roll it up: Starting from one long edge, tightly roll the dough into a log.
- Cut the rolls: Using a sharp knife or dental floss (my favorite trick!), cut the roll into 12 even pieces. Arrange the rolls in a greased 9×13-inch baking dish, ensuring they’re close together but not touching.
- Second rise: Cover the rolls with a towel and let them rise for another 30 minutes, or until they’ve puffed up.
Baking:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Bake the rolls: Bake the rolls in the preheated oven for 18-20 minutes, or until they’re golden brown on top.
Making the Glaze:
- Prepare the glaze: While the rolls are baking, whisk together the powdered sugar, melted butter, vanilla extract, and enough milk to achieve a smooth, pourable consistency.
- Glaze the rolls: As soon as the cinnamon rolls come out of the oven, drizzle the glaze over the hot rolls. Let the glaze melt into the warm rolls for an extra decadent touch.
History of Amish Cinnamon Rolls:
Amish cinnamon rolls are inspired by the recipes passed down through generations of Amish families, known for their hearty and simple, yet delicious, baking traditions. The Amish community has been baking these rolls for over a century, and they’ve become synonymous with comfort food, particularly in Pennsylvania Dutch country.
These rolls were traditionally made for family gatherings, church socials, or after long days of work. What sets Amish cinnamon rolls apart from others is the soft, tender dough, often made with milk, butter, and eggs to create a richer texture. The sweet filling of cinnamon and brown sugar, paired with the gooey glaze, makes them irresistible.
Formation:
The dough for Amish cinnamon rolls is formed much like any yeasted bread, requiring a bit of patience during the rising process. However, the technique of rolling and cutting the dough into individual rolls is what creates their iconic spiral shape. The rolls expand and rise beautifully in the oven, forming a soft, fluffy interior with that heavenly cinnamon-sugar swirl.
Conclusion:
These Amish cinnamon rolls are perfect for any occasion—whether it’s a special breakfast, a holiday treat, or just a way to show someone you care. The key is letting the dough rise properly and not rushing through the steps. Once baked, the rolls are soft, sweet, and full of that familiar, comforting flavor.
Lovers of Amish Cinnamon Rolls:
Amish cinnamon rolls have a dedicated fan base, particularly among those who enjoy baked goods with a rich, comforting history. From small town bakeries to big family gatherings, these rolls are adored by anyone with a sweet tooth. They’re also easy to personalize—try adding raisins, nuts, or even a cream cheese filling if you like to get creative.
Tips & Methods for Success:
- Don’t rush the rising times. Give the dough plenty of time to rise, and ensure your environment is warm to encourage a good rise. If your kitchen is cold, place the dough in an oven with just the light on to help it rise.
- Add a little more butter: If you want a richer flavor, you can brush the dough with melted butter before adding the cinnamon-sugar filling.
- Freezing: These cinnamon rolls freeze beautifully. If you want to make them ahead of time, you can freeze the unbaked rolls after the second rise. Just pop them in the fridge the night before you plan to bake, and then bake as usual the next morning!
- Make the glaze with cream cheese: For a tangy twist, try adding a little cream cheese to your glaze. This will create a smoother, tangier topping that pairs wonderfully with the sweet rolls.
I hope this gives you the no-fail Amish cinnamon roll recipe you were looking for! Enjoy the process and, of course, the sweet reward at the end!