Description
Rich, dense, and chewy Amish cinnamon rolls topped with a tangy, creamy cream cheese frosting. This traditional recipe yields soft, pull-apart rolls perfect for weekend brunches or holiday gatherings.
Ingredients
Scale
- 3 ½ to 4 cups All-Purpose Flour
- ½ cup Granulated Sugar
- ½ cup Unsalted Butter, softened
- 1 cup Milk, warm (110°F)
- 2 packets Active Dry Yeast (4 ½ tsp)
- 2 large Eggs, room temperature
- 1 teaspoon Salt
- 1 cup Brown Sugar, packed
- 2 tablespoons Ground Cinnamon
- ½ cup Butter, melted (for filling)
- 4 oz Cream Cheese, softened
- ¼ cup Butter, softened (for frosting)
- 1 ½ cups Powdered Sugar, sifted
- 1–2 tablespoons Milk (for frosting)
- 1 teaspoon Vanilla Extract
Instructions
- Activate the yeast: Combine warm milk and 1 tablespoon sugar in a small bowl, sprinkle yeast on top, and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine remaining sugar, salt, and flour. Add softened butter, eggs, and activated yeast mixture. Mix on low, then knead on medium for 5-7 minutes until smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours until doubled in size.
- Prepare filling: Mix brown sugar and cinnamon. Melt ½ cup butter. Punch down risen dough and roll into a 12×18 inch rectangle on a floured surface.
- Roll the dough: Brush melted butter over the dough, leaving a border. Sprinkle cinnamon-sugar mixture evenly. Roll tightly into a log, pinch seam, and cut into 12 pieces using dental floss or a knife.
- Second Rise: Place rolls cut-side up in a greased 9×13 baking dish. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Cool in pan for 10 minutes.
- Make frosting: Beat softened cream cheese and ¼ cup butter until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy.
- Frost and serve: Spread frosting over slightly cooled rolls. Serve immediately.
Notes
Ensure milk is around 110°F to activate yeast without killing it. Do not rush the rising process for best texture. Use dental floss for clean cuts without squishing the rolls. Rolls are best served warm. Leftovers can be stored at room temperature for 2 days or refrigerated for 5 days. Unbaked rolls can be frozen after the second rise.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 375
- Sugar: 32
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 48
- Fiber: 1
- Protein: 6
Keywords: Amish cinnamon rolls, cream cheese frosting, homemade cinnamon rolls, breakfast recipe, brunch ideas, yeast dough, traditional baking