What makes our cinnamon rolls ‘Amish’? I was raised in a Mennonite home with parents who came from the Amish and Mennonite culture of Holmes County, Ohio.
Even though I left the Mennonite church at age 23, I have maintained many of the traditions I value from my heritage.
specifically gathering around the table with those I love and sharing home cooked food made with wholesome
To make Amish-style cinnamon rolls with mashed potatoes and boiled brown sugar frosting.
start by activating 1 packet (2¼ teaspoons) of active dry yeast in 1/4 cup of warm milk.
with 1 teaspoon of sugar, letting it sit for 5-10 minutes until frothy.
In a large bowl, mix 1/2 cup of mashed potatoes, 3/4 cup of warm milk.
1/4 cup of sugar, and 1/4 cup of softened butter until smooth.
Add 2 beaten eggs and the yeast mixture, then gradually stir.
in 4 to 4½ cups of all-purpose flour and 1 teaspoon of salt to form a soft dough.
Knead the dough for 8-10 minutes until smooth, or use a stand mixer with a dough hook for about 5 minutes.
Place the dough in a greased bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours until doubled.
Meanwhile, prepare the filling by mixing 1/2 cup of softened butter
1 cup of brown sugar
and 2 tablespoons of cinnamon.
Once the dough has risen, roll it out into a large rectangle about 1/4-inch thick.
Spread the filling evenly over the dough, roll it tightly into a log, and cut it into 12-15 pieces.
Place the rolls in a greased baking dish and let them rise again for 30-45 minutes.
Preheat the oven to 350°F (175°C) and bake the rolls for 25-30 minutes, until golden brown.
For the boiled brown sugar frosting, melt 1/2 cup of butter in a saucepan over medium heat.
then stir in 1 cup of brown sugar until combined.
Add 1/4 cup of heavy cream (or milk) and bring to a boil, then remove from heat and stir in 1 teaspoon of vanilla extract.
Let the frosting cool slightly before spreading it over the warm cinnamon rolls.
Enjoy the soft, pillowy rolls with the irresistible caramel-like frosting!
For variations, you can add raisins, chopped pecans, or walnuts to the cinnamon-sugar filling for extra texture and flavor.
If you’d like a different frosting, try a cream cheese version by mixing softened cream cheese, butter, powdered sugar, and vanilla instead of the boiled brown sugar frosting.
You could also experiment with different spices like nutmeg or cardamom in the filling for a unique twist.
For a richer dough, substitute some of the milk with cream.
When making the rolls, be sure the dough is soft but not sticky, and let it rise in a warm, draft-free area for the best results.
To avoid tough rolls, don’t overbake—remove them from the oven when they’re just golden.
To store your Amish-style cinnamon rolls, first allow them to cool completely after baking.
Once cooled, place the rolls in an airtight container or wrap them tightly in plastic wrap or aluminum foil.
If you plan to eat them within a few days, you can store them at room temperature.
For longer storage, refrigerate them, which will keep them fresh for about a week.
For even longer shelf life, you can freeze the rolls.
To freeze, wrap them individually in plastic wrap, then place them in a freezer-safe bag or container.
They can be frozen for up to three months.
When you’re ready to enjoy them, simply thaw the rolls at room temperature, then reheat in the oven at 350°F (175°C) for about 10-15 minutes or until warmed through, or microwave them for 20-30 seconds.