Delish Amish Cinnamon Rolls

Time

• Prep: 40 min
• Rising: 2–3 hours
• Baking: 20–25 min
• Total: ~3–4 hours

Servings

Makes 12–15 large, fluffy cinnamon rolls

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Ingredients

Dough

• 1 cup warm milk (around 105°F / 40°C; not hot, just warm to the touch)
• 2¼ tsp active dry yeast (1 packet)
• ½ cup granulated sugar
• ½ cup unsalted butter, melted
• 2 large eggs, room temperature
• 1 tsp salt
• 4½–5 cups all-purpose flour (start with 4½ cups, add more if needed)

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Filling

• 1 cup packed brown sugar
• 2½ tbsp ground cinnamon
• ½ cup unsalted butter, softened

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Cream Cheese Icing

• 4 oz (120 g) cream cheese, softened
• ¼ cup (60 g) butter, softened
• 1½ cups powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp milk (optional, for desired consistency)

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Directions – Step by Step

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Activate the Yeast

1. Pour warm milk into a small bowl.
2. Sprinkle yeast over the milk.
3. Add 1 tablespoon of sugar to help activate the yeast.
4. Stir lightly, then let it sit 5–10 minutes until foamy.

Tip: Foam = yeast is alive. If it doesn’t foam, your yeast may be expired or milk too hot/cold.

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Make the Dough

1. In a large mixing bowl, combine:
   • Yeast mixture
   • Remaining sugar
   • Melted butter
   • Eggs
   • Salt
2. Mix until well combined.
3. Gradually add flour 1 cup at a time, mixing after each addition.
4. When dough is too thick to stir, knead by hand or using a dough hook:
   • 8–10 minutes by hand, until dough is soft, smooth, and slightly sticky.

Dough should be stretchy and elastic. Test: Pull a piece—if it stretches without breaking, it’s ready.

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First Rise

1. Lightly grease a bowl with butter or oil.
2. Place dough inside and turn to coat.
3. Cover with a clean towel or plastic wrap.
4. Let rise in a warm, draft-free area for 1½–2 hours until doubled in size.

Tip: If your kitchen is cold, preheat oven to 200°F (90°C) for 1–2 minutes, then turn it off and let the dough rise inside.

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Prepare the Filling

1. In a small bowl, mix:
   • Brown sugar
   • Cinnamon
2. Set aside.
3. Soften butter to room temperature for spreading.

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Roll Out the Dough

1. Punch down the risen dough gently.
2. On a floured surface, roll it into a rectangle roughly 16 × 12 inches (40 × 30 cm).
3. Spread softened butter evenly over the dough, covering the entire surface.
4. Sprinkle the cinnamon-sugar mixture evenly on top.

Tip: Press lightly so sugar sticks to butter.

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Roll & Cut

1. Starting from a long side, roll the dough tightly into a log.
2. Pinch the seam to seal.
3. Using a sharp knife or unflavored dental floss, cut into 12–15 even rolls.

Tip: Dental floss creates cleaner cuts without squishing the rolls.

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Second Rise

1. Place rolls in a greased 9×13-inch baking dish, leaving space to expand.
2. Cover with towel or plastic wrap.
3. Let rise 30–45 minutes until puffy and touching each other.

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Bake

1. Preheat oven to 350°F (180°C).
2. Bake rolls 20–25 minutes until tops are golden brown.
3. Optional: Cover loosely with foil in last 5 minutes to prevent over-browning.

Tip: Rolls are better slightly underbaked than overbaked—keeps them soft.

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Make the Cream Cheese Icing

1. In a medium bowl, beat:
   • Cream cheese
   • Butter
2. Add:
   • Powdered sugar
   • Vanilla extract
3. Mix until smooth and creamy.
4. If too thick, add 1–2 tablespoons milk to reach desired consistency.

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Ice & Serve

1. Spread icing generously over warm rolls.
2. Let the icing slightly melt into the layers.
3. Serve immediately for soft, gooey cinnamon rolls.

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Extra Tips

• For ultra-fluffy rolls, replace ½ cup milk with ½ cup heavy cream.
• For richer flavor, brush rolls with 1–2 tbsp warm cream before baking.
• Store leftover rolls in airtight container:
  • 2 days at room temp
  • Up to 5 days refrigerated