Classic Amish Cinnamon Rolls, made using pantry staple ingredients. Super easy yet classically delicious. I added a slight twist added making them more like the famous Cinnabon Cinnamon Roll - ooey gooey and delicious.
This is a recipe I love to make during the Christmas holidays. Making the family a pan of these delicious cinnamon rolls really makes everyone's Christmas morning.
If you've ever been to an Amish bakery, you have seen these giant gooey rolls.
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What makes this recipe so yummy
- They're easier to make than you'd think. With little hands on making time - there's more inactive time where you can do something else.
- This recipe makes two batches of the cinnamon roll dough. Save a batch for another day (see at the bottom of this post for freezing directions).
- Many Amish recipes use shortening, I just prefer to us butter - but now with the cost of butter these days - feel free to swap out the butter for shortening - 1 to 1 swap (equal parts).
- This is a great recipe for special occasions.
- Amish food is always super yummy and these are the best cinnamon rolls with the best flavor.
- Homemade cinnamon rolls just make the whole house smell amazing while they're baking!
Groceries you'll need: Ingredients
- Warm Water
- Granulated Sugar
- Active Dry Yeast
- Vegetable Oil
- Salt
- All Purpose Flour
- Unsalted Butter
- Brown Sugar
- Ground Cinnamon
- Powdered Sugar
- Vanilla Extract
- Evaporated Milk
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add warm water, yeast and sugar to the bowl of a stand mixer. Wait 5 mins to get bubbly then add the vegetable oil and salt and mix with the dough hook attachment.
- Step 2: Add the flour a little at a time while the dough hook is on low speed.
- Step 3: Add a little bit more flour if the dough is still sticky. Or water if too dry. You're looking for a smooth ball.
- Step 4: Cover the greased bowl with a clean kitchen towel and allow to rise in a warm dry area until doubled in size.
- Step 5: I like to leave for about 2 hours, until doubled in size.
- Step 6: Punch the dough down and divide dough.
- Step 7: Roll half of dough on a well floured surface, into a large rectangular shape (about ¼ inch thickness).
- Step 8: Pour half of the melted butter over the dough.
- Step 9: Mix the brown sugar and cinnamon together.
- Step 10: Sprinkle half of the sugar over the top of the dough.
- Step 11: Roll the dough on the long edge, on a lightly floured surface.
- Step 12: Using a knife cut the cinnamon roll in half, then half again etc until you have about 12-16 pieces (1-inch slices).
- Step 13: Add the slices to a greased 13x9" baking dish then pour over some warmed evaporated milk.
- Step 14: Allow the cinnamon rolls dough rise again for 30 minutes then bake in a preheated oven for 20-25 minutes, until golden brown.
- Step 15: Remove from the oven to cool. Mix the icing ingredients together.
- Step 16: Spoon the icing over the top of the rolls while they're still slightly warm.
Hint: Freeze the second batch of this cinnamon roll recipe for another morning (perhaps using a baking sheet). Or make a pan for Christmas Eve morning and a pan for Christmas Day.
Recipe variations and substitute ideas
- Cream Cheese Icing - (cream cheese frosting) this is another popular icing.
- Caramel Frosting - try this as another option.
- Bread Flour - instead of All Purpose Flour.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
I love my stand mixer (I have an affiliate link in the recipe card below) - I recommend using this with the dough hook attachment. Although you could use an electric mixer.
You'll also need a rolling pin, 13x9" baking dish and a medium mixing bowl. All links are below.
Similar recipes I think you'll love
- French Toast with Egg
- Lemon Blueberry Muffins with Sour Cream
- Amish Pumpkin Bread
- Banana Bread With Mayo
- Bisquick Breakfast Bake
- Amish Fudge Recipe
- Honey Bun Cake Recipe From Scratch
If you like Amish recipes, you should try my Amish Mashed Potatoes, or my Amish Pumpkin Pie. They're the best.
How to store leftovers
Once the Amish cinnamon buns have been served and you have some left over, feel free to store in an airtight container or cover with aluminum foil, in the refrigerator for up to 4 days.
Mel's kitchen notes
Pouring the warmed evaporated milk over the dough before baking will add that extra ooey gooeyness - the perfect texture. You could use cream too.
Frequently asked questions: FAQs
The liquid soaks down to the bottom of the dish, then back up through the rolls as it heats, keeping the cinnamon rolls nice and moist.
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Amish Cinnamon Rolls
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Ingredients
Dough
- 2 Cups Warm Water about 115°F
- ⅓ Cup Granulated Sugar
- 1-½ Tablespoons Active Dry Yeast
- 1-½ teaspoons Salt
- ¼ Cups Vegetable Oil
- 6 Cups All Purpose Flour
- ½ Cup Evaporated Milk divided and warmed
Filling
- ½ Cup Unsalted Butter unsalted (melted)
- 2 Cups Light Brown Sugar
- 2 Tablespoons Ground Cinnamon
Vanilla Icing
- ½ Cup Unsalted Butter softened
- 2 Cups Powdered Sugar
- 1-½ teaspoons Vanilla Extract
- 2 Tablespoons Evaporated Milk
Instructions
- Add the warm water, sugar and yeast to the large bowl of a stand mixer. Slightly stir then allow to sit for 5 minutes. Check for bubbles. If it froths and bubbles then move onto the next step. If it doesn't, give it a bit longer. If it still doesn't you may need a new batch of yeast.2 Cups Warm Water, 1-½ Tablespoons Active Dry Yeast, ⅓ Cup Granulated Sugar
- Add the vegetable oil and salt to the yeast mixture and mix, using the dough hook, for 1 minute.¼ Cups Vegetable Oil, 1-½ teaspoons Salt
- Start to add the flour, little by little until totally incorporated. Allow the dough hook to work the dough on low speed for a minute or two.6 Cups All Purpose Flour
- Feel the dough, it should freely come away from the bowl and your fingers without being too sticky. Take the dough and sit on a piece of plastic wrap while you spray the bowl with cooking spray. Then put the dough back into the bowl.
- Cover with a kitchen towel and allow to rise in a warm place for two hours (or until doubled in size).
- Punch the dough down, then take half of the dough and roll out into a long rectangle on a well floured surface.
- Take the melted butter and pour half of it over the rectangle, leaving the edges.½ Cup Unsalted Butter
- In another smaller mixing bowl add the brown sugar and cinnamon and mix with a whisk.2 Cups Light Brown Sugar, 2 Tablespoons Ground Cinnamon
- Sprinkle 1 cup sugar mixture on to the dough with the butter.
- Press down slightly with your fingers, then roll the dough on the long side of the rectangle.
- Taking a sharp knife cut the roll in half, then each half in half again, until you have 16 even slices (ish) - discard any end pieces.
- Carefully lay the cinnamon roll slices in a greased 9x13" baking dish.
- Pour ¼ Cup of warm evaporated milk all over the rolls. I actually use a spoon for this so that it's evenly poured.½ Cup Evaporated Milk
- Allow to sit for 30 minutes to rise again. Turn on your oven to 350°F to preheat.
- Once the rolls have risen again pour the remaining ¼ cup warmed evaporated milk over the top and place in your preheated oven and bake for 20-25 minutes, until nicely golden brown.
- Remove and allow to cool. While they're cooling mix your icing ingredients then spread all over the top of the rolls - while they're still a little warm.½ Cup Unsalted Butter, 2 Cups Powdered Sugar, 1-½ teaspoons Vanilla Extract, 2 Tablespoons Evaporated Milk
Notes
Nutrition
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