Classic Amish Cinnamon Roll Recipe (2024)

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I've become quite the Amish cinnamon roll connoisseur over the years. I've tasted caramel pecan cinnamon rolls, pumpkin cinnamon rolls, and coffee-iced cinnamon rolls. But I keep coming back to basics as my favorite, your classic, tried-and-true white-iced cinnamon rolls.

The icing is key but so is the filling. Nothing worse than a dry cinnamon roll inside. And nothing beatshomemade cinnamon rolls. SIGH, I have tried store-bought cinnamon rolls and they just can't compare. Yeah, those Pillsbury rolls in a can will do in a pinch, but only in a pinch. They just aren't the same as thefluffy cinnamon rollsthat are true to Amish tradition.

Now, Cinnabon, well, yeah, those are amazing but only because they just slather on thesweetstuff. I mean, eventually if you pour enough frosting onto something it will be good, and Cinnabon accomplishes that feat.

Some bakeries try to compensate by drenching the outside in icing, but my favorite Amish-made cinnamon rolls are moist,sweetand cinnamony inside and basted with a medium-amount of icing. Nothing fancy. I just like the basics and I found some really good basic cinnamon rolls at an Amish bakery in southern Ohio the other week. Basic cinnamon rolls are thebest cinnamon rolls.

The frosting is key, though, whether it is caramel, butterscotch,brown sugar,cream cheese frosting, orpowdered sugar-based, you need a good smooth frosting. You don't want -in my opinion- a runny glaze.

I like the Amish bakeries that cook with wood-stoves the best. Bakeries that do everything with kerosene can sometimes absorb a kerosene flavor in the baked goods. Not good. Another cinnamon roll "no-no", don't put nuts or, Heaven forbid, raisins in them. Why ruin a perfectly good cinnamon roll by sticking in squishy, wrinkly raisins? Ugh.

Even though the instructions below seem very involved, these are actually prettyeasy cinnamon rollsto make. These cinnamon rolls do take some time to make in the sense that you need to allow time to let thedough rise, tokneading, and the like. You can cut corners (at least from the Amish point of view) by using yourstand mixeron amedium speedto get the dough ready as opposed to the Amish method of a wooden spoon. I'd not use abread machine. Ah, nothing smells better thancinnamon roll dough.

Most cinnamon rolls rely on very basicingredientsandrolling pin: butter, flour, sugar, cinnamon, somevanilla extractfor the glaze, and, yeah, it takes more patience thaningredientsto make the perfect Amish cinnamon roll.

By the way, for this recipe we use all-purpose flour, but I do know of plenty of Amish recipes that call for bread flour, so you could probablyuse bread flourif you had it on hand. These cinnamon rolls willfreezewell when you are done. So if you have leftover you can stick them in thefreezerandthawthem out when you are ready for them.

The filling on this calls for twoteaspoonsof cinnamon, but when I make them I usually bump up the amount. I am happy with twotablespoons, but that is up to you and how much cinnamon you like!

When it is time to slice your cinnamon rolls, most Amish bakers would just use asharp knife, but some people swear bydental flossas being the best thing to use (don't use the mint flavor!)

By the way, for this recipe we use all-purpose flour, but I do know of plenty of Amish recipes that call for bread flour, so you could probablyuse bread flourif you had it on hand. These cinnamon rolls willfreezewell when you are done. So if you have leftover you can stick them in thefreezerandthawthem out when you are ready for them.

The filling on this calls for twoteaspoonsof cinnamon, but when I make them I usually bump up the amount. I am happy with twotablespoons, but that is up to you and how much cinnamon you like!

When it is time to slice your cinnamon rolls, most Amish bakers would just use asharp knife, but some people swear bydental flossas being the best thing to use (don't use the mint flavor!)

🍽️ Cinnamon RollIngredients

Cinnamon Rolls

• 3 ½ - 4 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 4 ½ teaspoon or 2 packages regular or fast-acting dryyeast
• 1 cup milk
• ¼ cup butter or margarine (½ stick)room temperature
• 1 large egg
• Cooking spray to grease bowl andpan

Cinnamon Filling

• ½ cup granulated sugar
• 2 teaspoon ground cinnamon
• ¼ cup butter or margarine (½ stick)room temperature

Glaze

• 1 cuppowdered sugar
• 1 tablespoon butter or margarine
• ½ teaspoon vanilla
• 1-2 tablespoon milk

📋Instructions

Cinnamon Rolls & Filling

1. In alarge bowl,stir2 cups of the flour, ⅓ cup granulated sugar, the salt andyeastwith a wooden spoon until well mixed.
2. In a 1-quart saucepan, heat the milk over medium heat until very warm .
3. Add thewarm milk, ¼ cup butter and egg to the flourmixture.
4. Stirwell with your wooden spoon.
5. Thenstirin enough of the remaining flour, about ½ cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
6. Sprinkleflour lightly on a countertop.
7. Place dough onfloured surface.
8. Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
9. Spray alarge bowlwith the cooking spray.
10. Place dough in bowl, turning dough to grease all sides.
11. Cover bowl loosely withplastic wrap; let rise in awarm placeabout 1 hour 30 minutes or until dough has doubled in size.
12. In a small bowl, mix ½ sugar and the cinnamon; for the filling & set aside.
13. Spray the bottom and sides of a 13x9 inchpanwith the cooking spray.
14. Sprinkleflour lightly on a countertop .
15. Place dough on thefloured surface.
16. Using your hands flatten dough into a 15x10-inchrectangle.
17. Spread ¼ cup butter over dough to within ½ inch of edges.
18. Sprinklewith sugar-cinnamonmixture.
19. Beginning at a 15-inch side, roll dough up tightly.
20. Pinch edge of dough into the roll to seal edge.
21. Stretch and shape roll until even and is 15 inches long.
22. Using a sharp serrated knife cut roll into 15 (1-inch) slices.
23. Place slices slightly apart in thepan.
24. Coverpanloosely withplastic wrap; let rise in awarm placeabout 30 minutes or until dough has doubled in size.
25. Removeplastic wrap.
26. Move theovenrack to the middle position of theoven.
27. Heat theovento 350°F.
28. Bake30 to 35 minutes or untilgolden brown.
29. Immediately remove rolls frompan; place right side up on a cooling rack.
30. Cool 5 minutes.

Glaze

1. In a small bowl,stirglazeingredientsuntil smooth, adding enough milk so glaze is thin enough to drizzle.
2. Over the warm rolls, drizzle glaze.
3. Serve warm.

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