The Pioneer Woman Tasty Kitchen
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Amish Cinnamon Rolls with Caramel Frosting

4.94 Mitt(s) 19 Rating(s)19 votes, average: 4.94 out of 519 votes, average: 4.94 out of 519 votes, average: 4.94 out of 519 votes, average: 4.94 out of 519 votes, average: 4.94 out of 5

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Level: Intermediate

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Description

These light, fluffy cinnamon rolls are a family favorite. Living in Amish Country, I grew up knowing the secret ingredient: mashed potatoes.

Ingredients

  • FOR THE ROLLS:
  • 2 teaspoons Plus 2/3 Cup Sugar, Divided
  • 1 cup Warm Water
  • 2 packages Yeast, 0.25 Ounce Packets
  • 4 whole Eggs, Beaten
  • ⅔ cups Melted Margarine
  • 1 teaspoon Salt
  • 1 cup Homemade Mashed Potatoes
  • 6 cups Bread Flour, Preferably Thesco (Which I Buy At A Bulk Food Store)
  • _____
  • FOR THE FILLING:
  • 1 cup Brown Sugar
  • 2 Tablespoons Cinnamon
  • 6 Tablespoons Melted Butter
  • _____
  • FOR THE CARAMEL FROSTING:
  • 1 stick Butter
  • 1 cup Brown Sugar
  • ¼ teaspoons Salt
  • ¼ cups Milk
  • 1 teaspoon Vanilla
  • 2-½ cups Powdered Sugar

Preparation

For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.

Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)

While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about 1/4 inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

While the rolls are baking, go ahead and make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar.

Spread a thin layer on the rolls once they have cooled off.

If you like a lot of icing or have a really big sweet tooth you might want to make 1-1/2 batches of the icing to make sure that you have plenty.

32 Comments

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texasflower on 5.9.2011

I tried this recipe and it was FANTASTIC! It seems quite fail-proof as well, I had a few mishaps but it still worked. I used this recipe as is; no kneading, no transferring to a greased bowl, and it turned out wonderfully. Before the second-rise I wrapped the two cookie sheet (from one batch) in saran-wrap and refrigerated them overnight and they came out perfectly. Thank you!

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mish8887 on 4.24.2011

So, so, sooooo happy to run across this recipe! I’m from Wayne co. Ohio but currently live in New England. I’ve been craving Cinnamon Rolls like the ones I grew up on from Troyers Bakery. Fingers crossed that this recipe will end my search. :)

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edie26 on 4.15.2011

How long do these stay soft? I’ve tried other receipes and by the next day they get somewhat hard.

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Juanita on 3.18.2011

@dbmomma- I am so sorry. I just saw your question. I honestly have no idea because I’ve never tried it. Sorry!

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vlmarston on 2.14.2011

Made a double batch and took a pan to work. I am now everyone’s favorite! Thanks so much for sharing this recipe!

19 Reviews

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Crystal Bradbury on 7.18.2012

These were AMAZING!!!!! Never going back to can!

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Matt on 2.17.2012

Made these with my wife. Love the icing and you can’t even taste the potatoes. I think these rolls are better than the Pioneer Woman’s ;)

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astonishing on 8.18.2011

LOVE them!!!! I go for the cream cheese frosting instead of the icing, but the rolls are delicious!

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tmccabe8 on 4.4.2011

I made these and LOVED them. I was interested to see how the mashed potatoes would work, but it was amazing. Life changing really :)

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vlmarston on 2.13.2011

Oh my! These were so easy and turned out fabulous! Recipe in my “keep” file now! Thanks!

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