Ultimate Amish Cinnamon Rolls with Cream Cheese Frosting
The secret to fluffy, pillowy cinnamon rolls? Mashed potatoes, yes, even instant! Top them with smooth cream cheese frosting for the ultimate indulgence.
Servings: 14
Equipment
- Mixing bowl
- Stand Mixer with dough hook attachment
- potato masher optional
- measuring cups and spoons
- Rolling Pin
- serrated knife or dental floss, for slicing rolls
- 9x13 Baking Dish
- non stick spray
- hand mixer or stand mixer
- Plastic Wrap
- Pastry Brush optional
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.
Notes
Mashed Potatoes: Mashed potatoes give these rolls their soft, pillowy texture. You can use fresh potatoes, microwaved or baked, cooled, and mashed until smooth with a fork, ricer, or potato masher. For a quicker option, instant mashed potatoes work too—just rehydrate 1 cup of dried potato flakes with 1 cup of water. If using instant potatoes, check the sodium content and adjust the dough’s salt to 1 teaspoon if the mix is low or unsalted.
Greasing the Pan: Be sure to grease your baking or cake pan well. I recommend a generous layer of butter or non-stick spray. The brown sugar can get sticky as it cooks, making it difficult to remove the rolls if the pan isn’t properly greased. You can also line the pan with parchment paper, but don’t forget to butter the parchment to prevent sticking.
Frosting: For the frosting, make sure the cream cheese is fully softened to prevent lumps in the mixture. The frosting can be used immediately or refrigerated for later use. If refrigerated, it may stiffen a bit, though simply let it sit at room temperature to soften before spreading.