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Amish Cinnamon Rolls

Buttermilk Amish Cinnamon Rolls Recipe

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup whole milk, warmed to 110°F
  • 2 ¼ teaspoons active dry yeast
  • ½ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled slightly
  • ¾ cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon fine sea salt
  • 4 ½ to 5 cups all-purpose flour
  • ½ cup unsalted butter, softened
  • ¾ cup packed dark brown sugar
  • 2 tablespoons ground cinnamon
  • 1 cup powdered sugar
  • 2 to 3 tablespoons whole milk
  • 1 teaspoon vanilla extract

Method
 

  1. Warm milk to 110°F. Stir in 1 tablespoon sugar and yeast. Let sit 5 minutes until foamy.
  2. Add remaining sugar, melted butter, buttermilk, eggs, salt, and 4 cups flour. Knead 6 to 8 minutes, adding flour until dough clears the bowl but stays tacky.
  3. Transfer to an oiled bowl, cover, and let rise until doubled, 60 to 75 minutes.
  4. Punch down dough. Roll to 18×12 inch rectangle. Spread softened butter, then sprinkle brown sugar and cinnamon evenly.
  5. Roll into a tight log, slice 12 rolls with floss, and place in a greased 9×13 inch metal pan. Cover and let rise 30 to 40 minutes.
  6. Preheat oven to 350°F. Bake rolls 20 to 25 minutes until golden and center reaches 190°F. Cool 5 minutes.
  7. Whisk powdered sugar, 2 tablespoons milk, and vanilla; add more milk as needed to make a thick glaze. Spoon over warm rolls and serve.

Notes

Rise times add about 1 hour 30 minutes total to the clock, so plan your morning or afternoon around that. The dough can be refrigerated overnight after cutting and placing in the pan.