If you’ve been searching for the ultimate soft and fluffy cinnamon roll recipe, you’re in the right place. These Amish Cinnamon Rolls with Cream Cheese Frosting are the secret weapon your kitchen has been waiting for. Yes, mashed potatoes in the dough - even instant mashed potatoes! They make these rolls pillowy, tender, and absolutely irresistible.
This method uses an overnight rest in the refrigerator to develop a wonderful creamy and airy consistency. It means you have to wait until the next day but it's totally worth it. Pair them with a delicious, but not overly sweet cream cheese frosting, and you’ll have a recipe that everyone will be raving about.
Why These Amish Cinnamon Rolls Are the Best
If you’ve been searching for the ultimate Amish Cinnamon Rolls with Cream Cheese Frosting recipe, look no further. These rolls check all the boxes: soft, flavorful, and perfectly indulgent. Here’s what makes them so special:
- The Secret Ingredient: Mashed potatoes are the unsung hero of this recipe. The starch keeps the dough unbelievably soft and moist for days. Whether you use freshly mashed potatoes or instant flakes, the results are magical.
- The Perfect Filling: A blend of butter, brown sugar, cinnamon, and chopped pecans (or walnuts) creates a gooey, irresistible center that’s the heart of every great Amish cinnamon roll.
- Make-Ahead Ease: Prep the dough the night before and let it rest in the fridge. When morning rolls around, all that’s left is shaping, baking, and enjoying super fresh, bakery-worthy cinnamon rolls.
Ingredients
- Mashed potato
- Whole milk
- Active dry yeast
- Unsalted butter
- Sugar
- Bread flour
- Eggs
- Maldon sea salt flakes
- Brown sugar
- Ground cinnamon
- Pecans or walnuts
- Cream cheese
- Powdered sugar
- Vanilla or vanilla bean paste
What Kind of Potatoes Should You Use?
When it comes to mashed potatoes for these Amish Cinnamon Rolls, the type you choose can make a difference. Russet potatoes are the top choice because of their high starch content, which creates the fluffiest, softest dough. Yukon Gold potatoes can also work well, offering a slightly creamier texture and richer flavor. Avoid using red-skinned potatoes or waxy varieties, as their lower starch levels can result in a denser dough.
You can use freshly made mashed potatoes prepared specifically for this recipe, which will give you the best control over flavor and texture. If you're in a pinch, instant mashed potatoes are a great time-saver; imply rehydrate them with water only (no milk or butter) to maintain the right dough consistency. Leftover mashed potatoes are another option, but be mindful of any added butter, cream, or seasonings, as they can impact the dough's flavor and balance. If your leftovers are already seasoned, you may need to adjust the salt in the recipe accordingly.
Tips for the Perfect Cinnamon Rolls
Making Amish cinnamon rolls from scratch can feel intimidating, but with a few pro tips, you’ll nail it every time:
- Start with Warm, Not Hot Milk: The milk should be about 95°F. Warm enough to wake up the yeast but not overheat it (think warm bath water). A quick check with a thermometer takes out all the guesswork.
- Be Patient While Kneading: Whether you’re using a stand mixer or kneading by hand, aim for a dough that’s soft, slightly tacky, and elastic. This step is key for those airy, tender layers.
- Overnight Rest: After preparing the dough, cover it and let it rest in the refrigerator overnight. This not only helps develop a deeper flavor, but the cold rest also makes the dough easier to work with when it’s time to roll out, resulting in light and fluffy rolls.
- Butter Up Your Pan: A sticky filling means you’ll need a well-greased pan. Be generous with butter or non-stick spray, or line the pan with buttered parchment for easy cleanup.
Rolling and Cutting Cinnamon Roll Spirals
To achieve picture-perfect cinnamon roll spirals, start by rolling the dough into a neat, even rectangle. A uniform thickness helps ensure the rolls bake evenly. When it’s time to cut, use a serrated knife for clean slices, being careful not to squish the dough. Alternatively, for a truly foolproof method, use unflavored dental floss and slide it under the roll, cross the ends over the top, and pull gently to create a perfect slice. This method avoids compressing the dough, preserving those beautiful, even layers of cinnamon and sugar.
To yield 14 rolls, slice the dough into pieces about 1 ½ inches thick. An even size ensures they’ll rise nicely and bake up fluffy while maintaining a perfect shape.
Baking and Frosting Cinnamon Rolls
Bake the Amish cinnamon rolls until golden brown and their internal temperature reaches 210°F. Then let them cool slightly, just enough so that the frosting doesn’t completely melt but still seeps into all the crevices.
The Best 5 Minute Cream Cheese Frosting
In just 5 minutes, you can have a perfectly smooth, creamy, and spreadable cream cheese frosting that’s not too sweet but just the right balance of flavor. This frosting is my go-to for everything from cinnamon rolls and bundt cakes to muffins, quick breads, and, of course, carrot cake.
This easy-to-make frosting complements baked goods beautifully, adding a rich, creamy layer without overpowering the flavor of your delicious treats.
Before Starting the Cream Cheese Frosting
To achieve the smoothest cream cheese frosting, start by taking the cream cheese and butter out of the refrigerator and letting them come to room temperature (30-60 minutes). Softening these ingredients is key to avoiding lumps in the final mixture. If you’re short on time, you can microwave them at 20% power in 15-second bursts until softened, but not melted.
If you prepare the frosting in advance and refrigerate it, it may stiffen slightly. Simply let it sit at room temperature for about 15 minutes before using, and it will return to its creamy, spreadable texture.
Using the Cream Cheese Frosting
Once your cream cheese and butter are softened, whip the frosting until it becomes light and fluffy. This step ensures the perfect consistency for spreading evenly over your cinnamon rolls or any baked treat.
This frosting isn’t just for cinnamon rolls—it’s also a game-changer for carrot cakes, bundt cakes, and sweet breads. Keep this recipe on hand to elevate your favorite baked goods with a creamy, crowd-pleasing finish.
For clean, picture-perfect slices, chill the frosting slightly before cutting into your rolls. Briefly refrigerating your frosted mashed potato cinnamon rolls allows the frosting to set, ensuring crisp, professional-looking edges with every slice.
Tips for Storing Leftover Cinnamon Rolls
If you have any leftover Amish cinnamon rolls, they can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen. It’s best to freeze cinnamon rolls without the frosting. Freezing with the frosting can cause the texture to change once it’s thawed, and it might not hold up well. Simply wrap each roll tightly in plastic wrap and place them in a freezer-safe bag. If you do prefer to freeze them frosted, just keep in mind that it may affect the texture a bit, but it still works for quick enjoyment.
Frozen cinnamon rolls will stay fresh for up to 3 months. When you’re ready to enjoy them again, reheat the rolls in the microwave for about 20-30 seconds, or warm them in the oven at 350°F for 10 minutes. This will help restore their soft, pillowy texture. Once they’re warm, you can apply the cream cheese frosting.
Recommended
MORE recipes? Don’t worry, I got you! Try caramel pecan cinnamon rolls, sea salt caramel apple [oatmeal] cookies, perfect Fall pumpkin muffins, or my favorite pumpkin roll delight!
Adapted from the original recipe by Sara Kennedy.
Ultimate Amish Cinnamon Rolls with Cream Cheese Frosting
Equipment
Ingredients
Mashed Potato
- 1 cup mashed potatoes prepared
Dough
- 1 cup milk whole milk, slightly warmed
- 2 ¼ teaspoon active dry yeast 1 package
- 6 tablespoon butter unsalted
- prepared mashed potatoes (noted in 1st instruction group)
- ½ cup sugar
- 3 ½ cup bread flour
- 2 eggs
- 1 teaspoon Maldon sea salt flakes (see Notes)
Filling
- 6 tablespoon butter, softened may need additional 2 tbsp
- 1 cup brown sugar
- 1 tablespoon ground cinnamon
- ½ cup pecans or walnuts roughly chopped
- salt pinch
Cream Cheese Frosting
- 16 oz cream cheese softened (see Notes)
- 8 tablespoon butter softened, 1 stick
- 2 cups powdered sugar
- 1 teaspoon vanilla or vanilla bean paste
Instructions
Dough
- In the bowl of a stand mixer, pour in slightly warmed milk (no hotter than 100°F) and add the yeast. Let it sit for a few minutes to bloom until it’s frothy.
- Add the remaining dough ingredients and mix on low speed to incorporate. Then increase to low-medium speed and continue mixing for about 12 minutes. The dough will be quite wet, but you should see strands pulling away from the sides. If it's mixing without any strands pulling away, add a few tablespoons of flour and continue mixing until incorporated.
- The dough should be soft, slightly tacky, and elasticy. On a clean, lightly floured counter, scrape out the dough and roughly shape it into a ball using lightly floured hands. Lightly cover and let rest for 1 hour in a warm, undisturbed spot.
- After the first rise, reshape the dough into a tighter ball and place it in a large bowl sprayed with non-stick spray. Cover with plastic wrap, shower cap, or a bowl cap. Let it rest in the refrigerator overnight until the next morning.
Shaping the Rolls
- On a clean, lightly floured counter, scoop out the dough. It should feel cohesive and slightly risen, holding its shape.
- From it's current size, press the dough into a rough rectangle shape, then roll it out into a 24" by 12" rectangle.
- Spread soft butter evenly over the entire surface, followed by the cinnamon sugar mixture, and then sprinkle the chopped nuts on top.
- Starting at one long edge, roll the dough tightly and firmly, but without tearing or squishing it. Once you reach the end, seal the edge by pinching it closed. Place the seam side down on the counter. Reposition the dough so it's closer to you and more comfortable to slice.
- Using a sharp serrated knife or unflavored dental floss, slice the dough into 1 ½-inch sections. If using a knife, start from the middle and mark 1 ½ inches on each side to make even slices. Slice and arrange the rolls in a greased 9 x 13" baking dish or cake pan, giving about 1 ½ inches of space between each roll. These will rise again and become larger (see notes). If needed, use an additional smaller pan for extra rolls that couldn't fit into the 9 x 13.
Second Rise and Baking
- Loosely cover the rolls with plastic wrap and set aside to let them rise until they are not quite doubled in size - about 50-75% rise. This should take around 30-45 minutes.
- Preheat the oven to 350°F. Bake the rolls on the middle rack for 30 minutes or until the internal temperature reaches 210°F. Check for doneness halfway through and tent with foil to prevent over-browning
- Remove the rolls from the oven and let them cool completely before frosting.
The Best 5 Minute Cream Cheese Frosting
- With a hand-mixer or a stand-mixer, beat the softened cream cheese with the softened butter for 3-5 minutes until the mixture is light and fluffy.
- Gradually add the powdered sugar and vanilla. Continue mixing until smooth and spreadable.
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