Cinnamon Rolls with Caramel Icing
The kids, grandchildren, and neighbors come running when they know I am making Amish Cinnamon Rolls! The smell will make your mouth start watering and your stomach growl in anticipation of their gooey goodness.
My house smells like an Amish bakery when I make these cinnamon rolls, and the taste is by-far the best cinnamon roll recipe I have ever made.
This recipe does take some time from start to finish, so I always plan on making these the day before I want to serve them.
Step-by-Step Cinnamon Roll instructions:
Mix 2 teaspoons of sugar and yeast in the warm water. Let sit for 5 minutes or until the yeast starts to bubble. If your yeast never bubbles, that is a good sign your yeast is dead and your rolls will not rise properly.
In a large bowl, or in your stand mixer bowl with the dough hook attached, add eggs, mashed potatoes, melted butter, sugar, salt and bread flour. Mix until smooth, about 5 minutes. Place dough ball in a greased bowl and cover. Your dough should look like the picture below, smooth and well blended.
Let the dough rise until doubled in size. It should take about 2 hours if place in a warm location. If my house is chilly, I place the covered bowl in my oven with the door closed and the oven light on. The warmth from the oven light will help the dough warm enough to rise nicely.
You will know when your dough has risen enough when you can poke your fingers in it and it leaves an indention. Your dough is now ready to be punched down. To punch down your dough, curl your hand in a fist and lightly punch the dough in the center. Punching down your dough removes the gas bubbles formed by the yeast during rising.
Turn your dough onto a lightly floured surface and roll into a long rectangle. Spread melted butter on the rectangle and sprinkle cinnamon and sugar mixture.
Tightly roll your rectangle into a long log shape. Cut the log into 1-inch slices.
On a greased baking pan or in round cake pans, place your 1-inch slices, slightly touching.
Let sit in a warm place or back in your oven with the oven light on until doubled in size. Once they have doubled, bake at 350 degrees for 20-25 minutes or until golden brown.
While the rolls are cooling for 30 minutes make the icing. Heat butter, salt, and brown sugar in a saucepan over low heat until sugar is dissolved. Add powdered sugar, vanilla, and milk until creamy. Generously spread icing over cooled cinnamon rolls.
These are a favorite holiday treat for my family and I hope you give them a try.
- 2 teaspoons sugar plus 2/3 cup, divided
- 1 cup warm water
- 2 1/4 teaspoons yeast
- 4 eggs
- 2/3 cup melted butter
- 1 teaspoon salt
- 1 cup mashed potatoes
- 6 cups bread flour
- 1 cup brown sugar
- 2 tablespoons cinnamon
- 6 tablespoons melted butter
- 1 stick butter
- 1 cup brown sugar
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla
- 2 1/2 cups powdered sugar
- 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.
Thanks for stopping by!
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