Description
Soft, pillowy Amish cinnamon rolls made with simple pantry staples, featuring a rich brown sugar cinnamon filling and a tangy cream cheese glaze. This budget-friendly recipe is perfect for brunches and crowds.
Ingredients
Scale
- 3 to 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm milk
- 1/4 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Activate the yeast: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
- Mix the dough: In a large bowl or stand mixer, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until ingredients come together.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1-2 hours until doubled in size.
- Prepare the filling: While dough rises, mix softened butter, brown sugar, and cinnamon in a small bowl until it forms a paste.
- Shape the rolls: Punch down risen dough and roll into a 12×18 inch rectangle. Spread filling evenly, leaving a border. Roll tightly into a log and cut into 12 equal pieces.
- Second rise: Place rolls in a greased 9×13 inch baking dish. Cover and let rise for 30-45 minutes until puffy. Preheat oven to 350°F (175°C) during the last 15 minutes.
- Bake: Bake for 25-30 minutes until golden brown. Internal temperature should reach 190°F (88°C).
- Make the glaze: While rolls bake, beat cream cheese, powdered sugar, vanilla, and milk until smooth.
- Glaze and serve: Let rolls cool for 10 minutes in the pan. Drizzle with glaze and serve warm.
Notes
Ensure butter and egg are at room temperature for best incorporation. Use dental floss to cut rolls for clean slices without squishing. Do not glaze hot rolls immediately; let them cool for 10 minutes so the glaze sets but still soaks in. Leftovers freeze well for up to 3 months.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 32
- Sodium: 280
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 50
- Fiber: 1
- Protein: 6
Keywords: Amish cinnamon rolls, easy cinnamon rolls, budget-friendly breakfast, cream cheese glaze, homemade cinnamon rolls, brunch recipes