I love making Delicious Amish Cinnamon Rolls on quiet weekends. I write as I mix dough and hum along, and I share tips I learned the hard way and the easy way.

My father James taught me to watch the dough, not the clock. He would smile and say the dough knows best.

Your Ingredients List

4.5 cups all-purpose flour
1 cup milk (warm)
0.5 cup granulated sugar
0.5 cup unsalted butter (melted)
2 large eggs
2 tablespoons active dry yeast
1 tablespoon cinnamon

My Go-To Equipment

I keep my tools simple and ready. I use a large mixing bowl for the dough. I keep a small bowl to bloom the yeast. I use a rolling pin that is smooth and heavy. I use a 9×13 inch pan to bake the rolls. I like a pastry brush to spread butter and a sharp bench scraper to cut dough. I keep a clean towel to cover the dough while it rises.

When I want to make a fun swap, I look at other recipes for ideas. For example, I sometimes use a banana twist I found in a recipe for banana bread cinnamon rolls with cream cheese frosting to add a fruity note. This idea came from a friend and I adapt it to the Amish roll dough with care.

The Simple Steps to Follow

Warm the milk until it is just warm to the touch.
Stir the yeast into the warm milk and let it bloom for five minutes.
Mix the sugar, melted butter, and eggs in a bowl.
Add the bloomed yeast mixture to the wet mix.
Slowly add the flour and cinnamon and stir until the dough starts to form.
Turn the dough out onto a light dusting of flour and knead until smooth.
Place the dough in a greased bowl and cover with a towel.
Let the dough rise in a warm spot until doubled in size.
Punch down the dough and roll it into a rectangle on a floured surface.
Spread soft butter over the dough and sprinkle a mix of sugar and cinnamon.
Roll the dough tightly from the long side into a log.
Cut the log into even slices and place them in a greased pan.
Cover the pan and let the rolls rise until puffy.
Bake the rolls in a preheated oven until golden and cooked through.
Let the rolls cool slightly before glazing or serving.

Healthy Twists on a Classic

I like to make small swaps to keep the heart of the recipe and bring in better nutrition. I swap half the white flour for whole wheat to add fiber and a nutty taste. I use a little less sugar in the filling and add a ribbon of unsweetened apple butter for moisture. I also sometimes use Greek yogurt in place of some butter in the glaze to add protein and a tang. If you want a lighter sweet note, try the hot cocoa idea I tried once, which adds a warm, rich taste without extra sugar, inspired by a post for hot cocoa cinnamon rolls. These swaps keep the rolls soft and full of flavor.

I watch textures when I change ingredients. Whole wheat will make the dough a bit denser. I add a splash more warm milk if the dough feels too firm. I keep the rise time a bit longer to make up for the denser flour. I like the balance of less sugar and full flavor. I still keep the cinnamon in the filling for the classic warmth.

Serving Suggestions From My Table

I love to serve these rolls warm with a simple glaze. I make a glaze from powdered sugar and a touch of milk and vanilla. I also bring out butter and a jar of jam. For a brunch, I set coffee and fresh fruit on the table. For a holiday, I add chopped nuts or a light cream cheese frosting. I sometimes pair a fruit jam in the middle of the roll for an extra burst of flavor, a trick I first saw combined with peach notes in a recipe for peach pie cinnamon rolls. The jam gives a bright lift against the warm spice.

I serve the rolls on a warm plate. I let guests break them apart with their hands. This keeps the moment cozy and slow. I like simple dishes so the rolls shine.

Getting It Just Right

I focus on three things to get these rolls perfect: the feel of the dough, the rise, and the oven heat. The dough should feel soft and slightly tacky. If it sticks to your hand a lot, add a tablespoon of flour at a time. The rise needs warmth and time. I place the dough near a warm oven or on top of my fridge for a steady rise. The oven must be at a steady heat. I preheat for at least twenty minutes to make sure the oven holds its temperature. I watch the top of the rolls and pull them when they are golden but still soft. I test with a toothpick in the center roll to make sure the dough is cooked inside.

I also taste my fillings and adjust. If the filling is too sweet, I add a pinch of salt. If it is bland, I add a bit more cinnamon. I trust simple tests like pressing the top to check for spring.

How to Store Leftovers

I wrap cooled rolls in plastic wrap or place them in an airtight container. They keep well at room temperature for two days. For longer storage, freeze the rolls in a sealed container for up to three months. To reheat, thaw at room temperature and warm in a low oven for ten minutes or in a microwave for about twenty to thirty seconds. If I freeze unbaked rolls, I let them thaw and rise before baking. This keeps the center soft and the outside fresh.

I label the container with the date so I can use older rolls first. I also sometimes freeze the glaze separately and spread it fresh after warming.

Enjoy Every Moment

I take my time with these rolls. I know that baking is part craft and part calm. I make these for family visits and quiet mornings. I smell cinnamon and butter and I remember small hands reaching for the warm roll. I savor the quiet and the crumbs.

A Few Common Questions

[FAQ Question 1 including the recipe name]

I let the dough rise until doubled in size. For Delicious Amish Cinnamon Rolls this can take one to two hours depending on room heat. If your kitchen is cool, give it more time or place the dough in a slightly warm spot.

[FAQ Question 2 including the recipe name]

You can freeze the rolls at different stages. For Delicious Amish Cinnamon Rolls I like to freeze after shaping and before the final rise. Thaw them in the fridge overnight and let them come to room temp before the final rise and bake.

[FAQ Question 3 including the recipe name]

Yes, you can use a stand mixer for the dough. For Delicious Amish Cinnamon Rolls I use the dough hook on low speed until the dough pulls away from the bowl. I finish kneading by hand to check the texture and warmth.

Delicious Amish Cinnamon Rolls

Author: sarah
Total Time: 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Soft and fluffy cinnamon rolls perfect for a cozy weekend treat.

Ingredients

Scale

4.5 cups all-purpose flour
1 cup milk (warm)
0.5 cup granulated sugar
0.5 cup unsalted butter (melted)
2 large eggs
2 tablespoons active dry yeast
1 tablespoon cinnamon

Instructions

Warm the milk until it is just warm to the touch.
Stir the yeast into the warm milk and let it bloom for five minutes.
Mix the sugar, melted butter, and eggs in a bowl.
Add the bloomed yeast mixture to the wet mix.
Slowly add the flour and cinnamon and stir until the dough starts to form.
Turn the dough out onto a light dusting of flour and knead until smooth.
Place the dough in a greased bowl and cover with a towel.
Let the dough rise in a warm spot until doubled in size.
Punch down the dough and roll it into a rectangle on a floured surface.
Spread soft butter over the dough and sprinkle a mix of sugar and cinnamon.
Roll the dough tightly from the long side into a log.
Cut the log into even slices and place them in a greased pan.
Cover the pan and let the rolls rise until puffy.
Bake the rolls in a preheated oven until golden and cooked through.
Let the rolls cool slightly before glazing or serving.

Notes

For a healthy twist, swap half of the all-purpose flour for whole wheat and use unsweetened apple butter in the filling.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 10g
Sodium: 200mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 6g
Cholesterol: 30mg

Keywords: cinnamon rolls, baking, dessert, Amish recipe