What is the secret to fluffy cinnamon rolls?

The key to fluffy cinnamon rolls is a proper rise . Activate your yeast in warm (not hot) milk, knead until the dough is smooth and elastic, and allow sufficient time for both the first and second rises. A warm, draft-free spot (like an oven with just the light on) encourages the dough to double in size. Also, don’t over-flour the dough should remain slightly tacky. When baked at the right temperature (around 350°F) and not overbaked, the result is soft, tender rolls.

What is a dirty cinnamon roll?

A “dirty” cinnamon roll is typically filled with savory ingredients in addition to the traditional sweet cinnamon-sugar think chopped bacon, shredded cheese, or even sausage crumbles. It’s a trendy spin for brunch lovers who want a savory-sweet combo. If you try a dirty version, swap half the sugar in your classic filling for cheese, bacon, or savory spices. The contrast of melty cheese and sweet cinnamon is surprisingly addictive!

What is the Cinnabon secret ingredient?

At Cinnabon, the secret to that unforgettable flavor lies in their proprietary filling blend, which includes Makara cinnamon a premium, high-quality cinnamon from Southeast Asia known for its intense aroma and flavor. While we can’t all get Makara cinnamon at home, you can approximate it by using a mix of Saigon and Korintje cinnamon . This combo delivers a robust, spiced-sweet punch that rivals any store-bought roll.

Why put heavy cream in the bottom of cinnamon rolls?

Some bakers pour a bit of heavy cream (or milk) into the bottom of the baking dish before placing the rolls. This technique creates a rich, custardy “bottom layer” that caramelizes during baking think gooey, almost caramel-like sauce beneath your rolls. It’s a simple trick to elevate the texture and add extra moisture. If you want to try this, pour about 1/4 cup heavy cream into the greased pan, then place your rolls on top. As they bake, the cream melds with melted butter and sugar for a decadent finish.

Amish Cinnamon Rolls Recipe

Name: Amish Cinnamon Rolls Recipe
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Amish
Ingredients: For the Dough : 1 cup mashed potatoes; 2 cups whole milk, warm (110°F); ½ cup granulated sugar; 1 tablespoon active dry yeast; ½ cup unsalted butter, softened; 2 large eggs; 6–7 cups all-purpose flour; 1 teaspoon salt; For the Filling : 1 cup brown sugar, packed; 2 tablespoons ground cinnamon; ½ cup unsalted butter, softened; Optional Cream Layer (for ultra-soft rolls); ½ cup heavy cream (to pour over before baking); For the Icing : 1½ cups powdered sugar; 2 tablespoons melted butter; 2–3 tablespoons milk; ½ teaspoon vanilla extract

Description

This Amish cinnamon rolls recipe is rich, fluffy, and deeply flavorful — just like the classic rolls passed down through generations in Amish and Mennonite kitchens. Made with mashed potatoes for moisture and softness, and finished with a sweet, buttery cinnamon filling, these rolls melt in your mouth. Whether you’re baking for holidays, Sunday brunch, or a cozy weekend treat, this recipe delivers old-fashioned comfort with every bite.

Ingredients

Scale

For the Dough : 1 cup mashed potatoes

2 cups whole milk, warm (110°F)

½ cup granulated sugar

1 tablespoon active dry yeast

½ cup unsalted butter, softened

2 large eggs

6–7 cups all-purpose flour

1 teaspoon salt

For the Filling : 1 cup brown sugar, packed

2 tablespoons ground cinnamon

½ cup unsalted butter, softened

Optional Cream Layer (for ultra-soft rolls)

½ cup heavy cream (to pour over before baking)

For the Icing : 1½ cups powdered sugar

2 tablespoons melted butter

2–3 tablespoons milk

½ teaspoon vanilla extract

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Instructions

In a large bowl, combine the warm milk, mashed potatoes, and sugar. Stir in the yeast and let sit for 5–10 minutes, until bubbly.
Add the softened butter and eggs to the mixture. Stir well. Gradually add flour and salt, mixing until a soft dough forms.
Knead on a floured surface for about 8–10 minutes, or until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook.
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1–1½ hours, or until doubled in size.
Roll the dough tightly from the long side. Slice into 12–15 even rolls and place in a greased 9×13-inch baking dish.
Punch down the dough and roll out into a large rectangle (about ¼ inch thick). Spread softened butter over the surface, then sprinkle with brown sugar and cinnamon.
Cover and let rise again for 30–45 minutes until puffy. If using, pour heavy cream over the rolls just before baking.
Bake in a preheated 350°F (175°C) oven for 25–30 minutes, or until golden brown and cooked through.
While baking, mix powdered sugar, melted butter, milk, and vanilla until smooth. Adjust thickness with more milk if needed.
Spread icing over warm rolls. Serve immediately or store for later (instructions below).

Notes

The mashed potatoes make the dough incredibly moist — it’s a beloved old-fashioned trick!
For extra gooey rolls, don’t skip the heavy cream step before baking.
Want to try a variation? Swap in quick oats for part of the flour to mimic an Amish cinnamon roll recipe with oatmeal.
These rolls freeze beautifully — bake ahead and ice after reheating.

Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: Amish, Mennonite, American

Nutrition

Serving Size: 1 cinnamon roll
Calories: 350 kcal
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 5g
Cholesterol: 45mg