Amish cinnamon rolls are known for being incredibly soft, sweet, and full of rich cinnamon flavor, and this recipe delivers every time. These Amish cinnamon rolls with caramel frosting have a pillowy dough, a generous brown sugar-cinnamon filling, and a buttery caramel glaze that melts into every swirl.
Whether you're baking for a holiday, a weekend breakfast, or just craving something warm and homemade, this step-by-step guide will help you make perfect rolls, even if you've never tried from-scratch cinnamon rolls before.
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Why You'll Love These Amish Cinnamon Buns
- Super soft dough thanks to milk, oil, and bread flour
- Rich cinnamon-sugar filling that's perfectly balanced
- Easy caramel frosting spread over warm rolls for melt-in-your-mouth gooeyness
- Beginner-friendly recipe with tips to get it right on the first try
- Freezer-friendly - make ahead and reheat for a special treat anytime
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Ingredients You'll Need
Dough:
- Milk - Warm (not hot, it needs to be approximately 100-110°F) to activate the yeast and keep the dough soft.
- Oil & melted butter - This combo gives the rolls their rich, tender texture. (Oil helps to keep the rolls soft longer while butter delivers flavor. If desired, feel free to replace the butter with oil.)
- Sugar - Just enough to sweeten the dough and help feed the yeast.
- Yeast - Use active dry yeast (this is the yeast I use) to give the rolls a wonderful fluffy rise.
- Bread flour (or all-purpose) - Bread flour gives extra softness and rise, and helps the rolls stay soft longer. However, it can be substituted with all-purpose flour if needed.
- Salt - Balances out the sweetness and adds flavor.
Filling:
- Softened butter - Helps the sugar stick to the dough and adds incredible flavor as well as moisture. (I use salted butter.)
- Brown sugar - Adds moisture and deep caramel-like sweetness.
- Ground Cinnamon - Is the signature flavor in cinnamon rolls.
Caramel Frosting:
- Powdered sugar - Thickens the glaze and adds sweetness.
- Butter + brown sugar - Forms the base of the caramel.
- Cream or Milk - Makes the frosting silky smooth. Either one works, however, cream adds extra richness.
Step-by-Step Instructions to Make Cinnamon Rolls With Caramel Icing
Step 1: Activate the Yeast
In a large mixing bowl (I use my Kitchen-Aid mixer with the dough hook), stir warm milk (not hot!) with sugar and yeast. Let it sit for about 5 minutes, until foamy. 🔥 Tip: If there's no foam, your yeast might be old. Start over with fresh yeast!
Step 2: Mix the Dough
Add the oil, melted butter, salt, and flour. Stir until the dough comes together, then knead for 2-3 minutes until smooth and elastic. If needed, add up to ½ cup more flour until the dough pulls away from the sides of the bowl. (It's ok if it is sticking at the bottom, but the sides of the bowl should be fairly clean.)
Step 3: Let It Rise
Place the dough into a greased bowl or just add a bit of oil to your mixing bowl and let the mixer spread the oil. Cover and let rise in a warm spot until doubled (about 1 hour).
Step 4: Roll and Fill
Using a rolling pin, roll the dough out into a rectangle (approximately 13x22 inches). If the dough wants to stick to the surface, use a bit of flour. Spread softened butter evenly over the dough, then sprinkle evenly with brown sugar and cinnamon.
Step 5: Roll Up and Slice
Starting from the long edge, roll the dough up tightly into a log, stretching a bit as you are rolling. Slice into approximately 1 and ¼-inch pieces (a sharp serrated knife works best for slicing), and place the rolls into well-greased pans with a bit of space between each roll. (When rolls are placed into the pan with sides touching, they will rise higher. If you give more space between each roll, they will spread more.)
Step 6: Final Rise
Lightly cover the rolls with a clean dish towel and let them rest in a warm place for 15 minutes. Turn on the oven and let it preheat to 350°F. Once the oven is preheated, the rolls should be ready to bake.
Step 7: Bake
Bake for 20-25 minutes, until the tops are just golden. Don't overbake, the tops should just be lightly browned. They will not be as soft if they are overbaked. (If the rolls are crowded together in a pan, they'll need a bit more time to bake through. But if you space them out on a baking sheet, they may be done in as little as 18 minutes.) Tap test for doneness: Give the top of a roll a gentle tap - it should feel soft but set, not squishy or doughy.
Step 8: Make the Caramel Frosting
In a saucepan, melt the butter and brown sugar. Bring it to a boil and simmer for 2 minutes, stirring constantly. Add cream and bring to a gentle boil. Remove from heat and whisk in powdered sugar until smooth. (The frosting is very thin when finished cooking, but it thickens as it cools. If you wait to spread the frosting until it's cold, it will be hard to spread. So I recommend waiting to make the frosting until the rolls are almost done baking because you want the frosting to be warm making it easier to spread.)
Step 9: Frost and Enjoy
Pour/spread the warm frosting over the rolls while they're still warm. Let it soak in and serve! (Cinnamon rolls are always the best while still warm from the oven.)
✨Tips for Perfect Cinnamon Rolls Every Time
- Use bread flour if you can - it really makes a difference in softness.
- Make sure your milk is warm, not hot (about 100-110°F).
- Don't overbake! They should be lightly golden, not browned. Slightly underbaked is better than overbaked! The rolls will continue to set as they cool, and a little gooeyness is part of the charm.
- For extra gooeyness, you can pour a tiny bit of warm cream over the rolls before baking.
FAQ
Can I use all-purpose flour instead of bread flour?
Yes! Bread flour gives a chewier, softer texture, but all-purpose still works great.
Can I use a different frosting instead of caramel?
Yes, you can use any frosting you like. Cream cheese frosting is great on cinnamon rolls (wait to frost until cool), or you can use your favorite frosting. Another option is to use this dough for cinnamon rolls but turn it into sticky buns by baking the rolls over a caramel and pecan sauce.
How do I store leftovers?
Cover tightly and keep at room temp for 2-3 days. (Warming day old cinnamon rolls for about 20-30 seconds in the microwave can help soften them back up again.) Or freeze them in an airtight container for longer storage.
Can I make these rolls ahead of time?
Absolutely. You can prep the dough and shape the cinnamon rolls a day ahead. Cover and refrigerate them overnight. The next day, remove the rolls from the fridge and let them rest in a warm place to rise. *See more instructions below. ↓
Make-Ahead or Freezing Tips for Amish Cinnamon Rolls
To freeze before baking:
After shaping the rolls and placing them in a greased pan, cover them tightly with plastic wrap and foil. Freeze immediately before the final rise. When ready to bake, thaw in the refrigerator overnight. Then bring them to room temperature and let them rise until puffy (this can take a couple hours). Bake as usual.
To freeze after baking:
Let the baked rolls cool, then place them into an airtight container or wrap them individually or in a single layer with plastic wrap and foil. Freeze for up to 2-3 months. To serve, thaw, and warm them in the microwave for 15-30 seconds or in a 300°F oven for 10-15 minutes. Add a bit of extra frosting after warming, if desired.
To make the night before:
Place the shaped rolls rise into greased pans, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature to finish rising before baking (this may take at least an hour or more).
I hope you enjoy these Amish cinnamon rolls with caramel icing as much as we do. They never last long at our house - several of them dissapear as soon as they are done baking, because they are absolutely divine when they are fresh from the oven. You might want to grab a cup of coffee or a glass of cold milk to go along with them though. 🙂
If you try this Amish recipe for cinnamon rolls, I'd love it if you left a comment and star rating below. Thank you!
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Amish Cinnamon Rolls Recipe
Ingredients
Dough:
- 2 cups warm milk
- 2 tablespoons active dry yeast
- ⅓ cup sugar
- ¼ cup oil
- ¼ cup melted butter (4 Tbsp.)
- 1 ¼ teaspoon salt
- 5 cups bread flour
Filling:
- ¾ cup butter, softened (1 ½ sticks)
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
Caramel Frosting:
- ½ cup butter (1 stick)
- 1 cup brown sugar
- ¼ cup heavy cream or whole milk
- 2 cups powdered sugar
Instructions
- Warm the milk to approximately 110℉.
- In a large mixing bowl (I use my Kitchen-Aid mixer with the dough hook), stir warm milk with the yeast and sugar. Let it sit for about 5 minutes, until foamy.2 cups warm milk, 2 tablespoons active dry yeast, ⅓ cup sugar
- Add the oil and melted butter, and mix well.¼ cup oil, ¼ cup melted butter (4 Tbsp.)
- Add the salt and bread flour. Knead for a couple of minutes. It's ok if the dough is sticking to the bottom, but it should not be sticking to the sides of the bowl. Add a bit more flour as needed.1 ¼ teaspoon salt, 5 cups bread flour
- Place the dough into a greased bowl, cover with a dish towel, and set in a warm place to rise until doubled (about an hour).
- Punch the dough down and spread it onto a very lightly floured surface. Using a rolling pin, roll the dough into a rectangle (approximately 13x22").
- Evenly spread the softened butter all over the dough. Spread the brown sugar over the top and sprinkle with cinnamon.¾ cup butter, softened (1 ½ sticks), 1 cup brown sugar, 2 tablespoons ground cinnamon
- Starting with the long side, tightly roll it up into a jelly roll.
- Use a sharp serrated knife and slice into approximately 1 ¼-inch rolls.
- Place the rolls into greased baking pans, leaving a bit of space between each roll. (When rolls are placed into the pan with sides touching, they will rise higher. If you give more space between each roll, they will spread more.)
- Cover with a dish towel and set in a warm place to rise for 15 minutes. Turn on the oven to 350℉ and let it preheat.
- Once the oven is preheated, your rolls should be ready to bake. (If they haven't risen very much, let them rise a bit longer.)
- Bake at 350℉ for 20 -25 minutes, until the tops are just golden. Don't overbake, the tops should just be lightly browned. They will not be as soft if they are overbaked. (If the rolls are crowded together in a pan, they'll need a bit more time to bake through. But if you space them out on a baking sheet, they may be done in as little as 18 minutes.)
- Spread warm caramel frosting over the warm rolls and enjoy! They are the best while still warm from the oven.
- Store the rolls in an airtight container at room temperature for 2 to 3 days. Freeze for longer storage. Thaw and enjoy. Reheat day old cinnamon rolls for 20-30 seconds in the microwave to soften them.
Caramel Frosting:
- In a saucepan, melt the butter and brown sugar. Bring it to a boil and simmer for 2 minutes, stirring constantly.½ cup butter (1 stick), 1 cup brown sugar
- Add the cream and bring it back to a light boil.¼ cup heavy cream or whole milk
- Remove from heat and whisk in the powdered sugar until smooth.2 cups powdered sugar
- (The frosting is very thin when finished cooking, but it thickens as it cools. If you wait to spread the frosting until it's cold, it will be hard to spread. So I recommend waiting to make the frosting until the rolls are almost done baking because you want the frosting to be warm, making it easier to spread.)
Video
@myamishheritage Let's make Amish cinnamon rolls with caramel icing - soft, sweet, and so delicious! Find the full recipe at amish-heritage.org #amishrecipes #examishgirl #amishtiktok #amish #cinnamonrollswithcaramelicing #amishcinnamonrolls #cinnamonrollsrecipe
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Anna
The softest, most amazing cinnamon rolls ever!