Delish Amish Cinnamon Rolls

I make no promises about portion control, but I will promise these Delish Amish Cinnamon Rolls are the kind of breakfast that makes your kitchen smell like a comforting bakery and your diet like a suggestion. Fluffy dough, gooey cinnamon-sugar pockets, and enough icing to justify using a spoon directly on the pan — basically the edible equivalent of a warm hug that also judges you for not making them sooner.

My husband once tried to “help” by flattening the rolls with his palm because he thought it would speed things up. Fast-forward: cinnamon confession puddles everywhere, one heroic roll sacrificed to the floor, and him insisting it still tasted fine because “drooled-on pastries are a thing in Europe.” The kids staged a covert midnight raid and ate the ends, which are obviously the best part — who taught them that? Me. I taught them that.

Time-Saving Hacks

– Use store-bought dough if you’re having one of those mornings. Yes, it’s a little heretical, but also delicious.
– Do the cinnamon-sugar swirl on parchment and then slide the whole thing into the pan — less flour-dusted chaos on your counter.
– Bake in a slightly larger pan to avoid rescue missions when syrup tries to escape. I’ve learned to own a single, slightly scarred pan.
– Skip a mixing bowl by measuring dry ingredients into the pan, stirring with a spatula, and blaming it on “rustic texture.”
– Reheat leftovers in the microwave under a damp paper towel for 10–15 seconds to fake fresh-baked warmth.

Serving Ideas

– Pair with strong coffee. Pretend that’s the reason you need caffeine and not because you stayed up icing and singing.
– Serve with fruit on the side if you want to pretend this is “balanced.” A single strawberry counts. Maybe two.
– Brunch crowd? Put out an emergency plate of bacon. The buns won’t judge; bacon will be applauded.
– Serve with wine if the kids drove you nuts. I’ll never say otherwise.
– Keep it simple: big platter, spatula, and that glazed stare people get when they taste something excellent.

What to Serve It With

Soft butter, hot coffee, a smirk. If you want to get fancy, add whipped cream or a drizzle of caramel. If you want to be honest, just hand people napkins and a warning that the rolls are hot and your willpower is not.

✔Tips & Mistakes

– Don’t over-roll: Roll gently. Overworking the dough makes it tough, and nobody invited toughness to breakfast.
– Watch your oven: A minute too long and the sugar turns into crunchy regret. Set a timer and then set a second for your paranoia.
– Too dry? Add a splash of milk to your icing. Too sweet? Add a pinch of salt like the adult you’re pretending to be.
– I once tried to reduce the sugar by half because I was “being healthy.” It was a sad, dry rebellion. Don’t be me.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you must keep them longer, freeze individual rolls wrapped tight; thaw and reheat like you mean it.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Try brown butter for a nutty upgrade, or add chopped pecans for texture. Vegan? Use plant milk and a butter substitute — I won’t hold a grudge if you do.

Frequently Asked Questions

Delish Amish Cinnamon Rolls

Deliciously soft and fluffy Amish cinnamon rolls packed with flavor and topped with creamy icing.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 12

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1 cup milk Warm the milk before using.
• ▢ 0.5 cup granulated sugar
• ▢ 2 large eggs
• ▢ 0.5 cup unsalted butter Melted.
• ▢ 4 cups all-purpose flour Plus extra for dusting.
• ▢ 1 packet active dry yeast About 2.25 teaspoons.
• ▢ 1 tablespoon ground cinnamon
• ▢ 0.5 cup brown sugar Packed.

Instructions

Preparation Steps

• In a large bowl, combine warm milk, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
• Add eggs, melted butter, and half of the flour. Stir until combined.
• Gradually add the remaining flour until the dough is soft and not sticky.
• Knead the dough for about 5 minutes and let it rise in a warm place until doubled in size, about 1 hour.
• Roll out the dough, spread with butter, and sprinkle with a cinnamon-sugar mixture. Roll tightly and cut into 12 rolls.
• Place rolls in a greased baking dish and let rise for another 30 minutes. Preheat the oven to 350°F (175°C).
• Bake for 25 minutes or until golden brown. Let cool before frosting.

Notes

These cinnamon rolls can be made ahead and stored in the refrigerator before baking.