Description
These homemade Amish cinnamon rolls are pillowy soft, rich, and fluffy, featuring a tangy cream cheese glaze. Made with simple pantry ingredients and patience, they offer a superior texture compared to store-bought versions.
Ingredients
Scale
- 1 cup warm milk (110°F/43°C)
- 1/3 cup granulated sugar (for dough)
- 1/2 cup unsalted butter, melted (for dough)
- 1 packet (2 1/4 tsp) instant or active dry yeast
- 2 large eggs, room temperature
- 3 to 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup granulated sugar (for filling)
- 1/2 cup unsalted butter, softened (for filling)
- 1/2 cup ground cinnamon
- 8 ounces cream cheese, softened (for glaze)
- 1 to 2 cups powdered sugar (for glaze)
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or cream (for glaze)
Instructions
- Activate the yeast: Combine warm milk and 1 tablespoon of sugar in a small bowl. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl, combine remaining sugar, melted butter, eggs, salt, and the activated yeast mixture. Beat until smooth. Gradually add flour, one cup at a time, until a shaggy dough forms.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic (passing the windowpane test).
- 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 the filling: Mix softened butter, cinnamon, and 1 cup of sugar to form a thick paste.
- Roll and shape: Punch down risen dough and roll into a 12×18 inch rectangle. Spread filling evenly, leaving a border. Roll tightly into a log and cut into 12 equal rolls.
- Second rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy.
- Bake: Preheat oven to 350°F (175°C). Bake rolls for 25-30 minutes until golden brown and internal temperature reaches 190°F.
- Make the glaze: While rolls bake, beat cream cheese until smooth. Add powdered sugar, vanilla, and milk. Beat until creamy and spreadable.
- Glaze and serve: Let rolls cool in pan for 10 minutes. Spread glaze generously over warm rolls and serve immediately.
Notes
Ensure milk is warm (110°F) but not hot to avoid killing yeast. Weigh flour for accuracy if possible. Use dental floss to cut rolls cleanly without squishing. Rolls freeze well for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 large cinnamon rol
- Calories: 375
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 45
- Fiber: 1
- Protein: 6
Keywords: Amish cinnamon rolls, homemade cinnamon rolls, fluffy breakfast, cream cheese glaze, yeast dough, weekend brunch, comfort food