No matter how hard I try, I can’t turn down Amish Cinnamon Rolls.

It’s one of those guilty pleasures I allow myself to have every so often.

Their yeasty centers smothered in gooey butter, sugar and cinnamon take me back to one of my favorite Amish bakeries.  It’s not so much a bakery than an Amish home that opens its doors every Saturday morning to offer its visitors freshly made fried pies and hot cinnamon rolls.  I swear every time I drive up Interstate 79 from Pittsburgh to Grove City, PA on a Saturday morning my car knows instinctively to get off the exit that leads to my favorite place in all of New Wilmington. (aka Willow Springs in my upcoming released book “Secrets of Willow Springs“) I’ve been known to plan my trips to Pennsylvania, so my travels land me at their door early on a Saturday morning.  The smells that meet me as I open their door only match the heavenly delight of seeing tray after tray on fried pies and caramel frosted cinnamon rolls.

Since my life in South Carolina prevents me from getting, to Pennsylvania as much as I’d like I asked my Amish friend if she would share her recipe with me. Now that I have her treasured recipe in my collection of Amish recipes I can share it with you as well.

Amish Cinnamon Rolls

These have become a family favorite at my house.

Even though I only make them a few times a year my family knows it must be a special occasion when I pull out my friend’s handwritten recipe card.

Amish Cinnamon Rolls

Prep Time2 hrs
Total Time3 hrs
Course: Breakfast, Dessert
Cuisine: American
Servings: 12

Ingredients

Rolls

  • 2 tsp sugar
  • 2/3 cup suagr
  • 1 cup warm water
  • 2 1/4 tsp yeast
  • 4 eggs
  • 2/3 cup melted butter
  • 1 tsp salt
  • 1 cup mashed potatoes
  • 6 cups bread flour

Filling

  • 1 cup brown sugar
  • 2 tbsp cinnamon
  • 6 tbsp melted butter

Icing

  • 1 stick unsalted butter
  • 1 cup brown sugar
  • 1/4 tsp salt
  • 1/4 cup milk
  • 1 tsp vanilla
  • 2 1/2 cups powdered sugar

Instructions

  • In a glass measuring cup add warm water, 2 teaspoons of sugar, and the yeast.
    Let stand for 5 minutes until it forms bubbles.
    Add all other roll ingredients in large bowl, and add the yeast mixture slowly.
    Mix until well blended and knead for five minutes.
    Cover dough and let rise until doubled. (About 2 hours.)
    Punch down dough and roll out in a rectangular shape. Spread with melted butter, and sprinkle cinnamon and sugar to cover.
    Roll up and cut into 1-inch slices.
    Place slices on a greased baking sheet or 8" cake pan.
    Let rise again until doubled in size.
    Bake at 350 degrees for 20-25 minutes, or until golden brown.
    While the rolls are baking melt butter for icing and blend in the brown sugar and salt.
    Cook over low heat until sugar is dissolved.
    Add powdered sugar and vanilla and mix well.
    Allow the rolls to cool for 30 minutes before spreading a thin layer of icing on top.