Amish cinnamon buns recipe

There’s a certain kind of magic in a pan of freshly baked cinnamon buns. I still remember the first time I made this amish cinnamon buns recipe. My three kids were tiny, our house smelled like a bakery, and for thirty quiet minutes, the world felt perfect.

That’s the power of this amish cinnamon buns recipe: it brings everyone to the table. I love that this amish cinnamon buns recipe uses simple, humble ingredients. You don’t need fancy tools or hard-to-find items.

This amish cinnamon buns recipe reminds me of my grandmother’s kitchen—warm, patient, and full of love. I always turn to this amish cinnamon buns recipe when I need comfort food. Trust me, once you try this amish cinnamon buns recipe, you’ll never go back to canned dough. Let’s bake some memories.

WHY YOU’LL LOVE THIS AMISH CINNAMON BUNS RECIPE

You will adore this amish cinnamon buns recipe for its soft, pillowy texture. The dough is incredibly forgiving, even for beginners. This amish cinnamon buns recipe uses a simple yeast dough that rises beautifully.

You won’t need a stand mixer for this amish cinnamon buns recipe; just a bowl and a spoon. The filling is rich, buttery, and perfectly spiced. This amish cinnamon buns recipe creates a gooey bottom from the brown sugar and butter. It’s a foolproof amish cinnamon buns recipe that delivers bakery-quality results every time.

amish cinnamon buns recipe

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• Author: OLIVIA
• Total Time: 2 hrs 8 mins (including rise times)
• Yield: 12 servings
• Diet: Vegetarian

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Description

A classic Amish cinnamon buns recipe featuring soft, pillowy yeast dough with a rich cinnamon-brown sugar filling and a simple powdered sugar icing. Perfect for breakfast or brunch, these buns are comforting, easy to make, and deliver bakery-quality results.

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Instructions

1. Activate the yeast: Combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy
2. Make the dough: In a large bowl, mix flour, remaining sugar, salt, eggs, and melted butter. Add the yeast mixture and stir until a shaggy dough forms
3. Knead the dough: Turn onto a floured surface and knead for 8 minutes until smooth and elastic
4. First rise: Place dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm place for 1 hour, or until doubled in size
5. Prepare filling: In a small bowl, mix brown sugar and cinnamo
6. Roll and fill: On a floured surface, roll dough into a 12×18 inch rectangle. Spread softened butter evenly over the dough, then sprinkle with the cinnamon-sugar mixture
7. Shape the buns: Starting from the long edge, roll the dough tightly into a log. Cut into 12 equal slices using a sharp knife or unflavored dental floss
8. Second rise: Place slices in a greased 9×13 inch baking pan, cut side up. Cover and let rise for 30 minutes until puffy
9. Bake: Preheat oven to 350°F. Bake for 25-30 minutes, until golden brow
10. Ice and serve: While buns bake, whisk powdered sugar and milk until smooth. Drizzle icing over warm buns. Serve immediately

Notes

Use room temperature eggs for best dough consistency.

Warm milk should feel like a warm bath (110°F), not hot, to avoid killing the yeast.

Don't skip the second rise; it's essential for fluffy buns.

Use unflavored dental floss to cut rolls cleanly without squishing.

For gooey bottoms, add a tablespoon of melted butter and brown sugar to the pan before placing the rolls.

Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Freeze baked, un-iced buns for up to 3 months. Thaw overnight, warm, then ice before serving.

• Prep Time: 20 mins
• Cook Time: 28 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bun
• Calories: 380 kcal
• Sugar: 32 g
• Sodium: 260 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 62 g
• Fiber: 2 g
• Protein: 7 g
• Cholesterol: 45 mg

Keywords: cinnamon buns, Amish, yeast rolls, breakfast, brunch

INGREDIENTS YOU’LL NEED

Gather these simple staples for this amish cinnamon buns recipe. You likely have most of them already.

SUBSTITUTIONS & VARIATIONS

You can easily tweak this amish cinnamon buns recipe. Swap whole wheat flour for half the all-purpose flour. Use plant-based milk and butter for a dairy-free version.

Add raisins or chopped pecans to the filling. For an extra indulgent amish cinnamon buns recipe, drizzle with cream cheese icing. You can even add a pinch of nutmeg to the dough.

You can easily tweak this amish cinnamon buns recipe. For another classic Amish bake, check our White Amish Bread Recipe.

STEP-BY-STEP INSTRUCTIONS

• 1. Activate the yeast. Combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy.
• 2. Make the dough. Mix flour, remaining sugar, salt, eggs, and melted butter. Then add the yeast mixture.
• 3. Knead the dough. Knead on a floured surface for 8 minutes until smooth.
• 4. First rise. Place dough in a greased bowl, cover, and let rise for 1 hour.
• 5. Prepare filling. Mix brown sugar and cinnamon in a small bowl.
• 6. Roll and fill. Roll dough into a 12×18 inch rectangle. Spread softened butter, then sprinkle the cinnamon mixture.

• 7. Shape the buns. Roll tightly from the long side. Cut into 12 equal slices.
• 8. Second rise. Place slices in a greased 9×13 inch pan. Let rise for 30 minutes.
• 9.Bake. Bake at 350°F for 25-30 minutes until golden brown.
• 10.Ice and serve. Whisk icing ingredients together. Drizzle over warm buns.

PRO TIPS FOR SUCCESS

Use room temperature eggs for this amish cinnamon buns recipe. Warm milk should feel like a warm bath, not hot. Don’t skip the second rise; it gives these amish cinnamon buns recipe their signature fluffiness.

Use unflavored dental floss to cut the rolls cleanly. Bake on the center rack for even browning.

Use room temperature eggs for this amish cinnamon buns recipe. For a sweet companion to your buns, try our Amish Banana Bread Recipe.

STORAGE & REHEATING TIPS

Store leftover amish cinnamon buns recipe in an airtight container at room temperature for 2 days. For longer storage, refrigerate for up to 5 days. To reheat, microwave a single bun for 15-20 seconds.

You can also freeze baked, un-iced buns for up to 3 months. Thaw overnight, then warm and ice before serving.

WHAT TO SERVE WITH THIS RECIPE

Serve these amish cinnamon buns recipe with a hot cup of coffee or cold milk. A side of scrambled eggs or fresh fruit balances the sweetness. For a special brunch, pair this amish cinnamon buns recipe with crispy bacon and a fruit salad.

Serve these amish cinnamon buns recipe with a hot cup of coffee or cold milk. For another traditional Amish treat, explore our Amish Shoo Fly Pie Recipe.

FAQs

Can I make this amish cinnamon buns recipe ahead of time?

Yes! Prepare the buns through step 8, cover, and refrigerate overnight. Bake them fresh the next morning.

Why didn’t my amish cinnamon buns recipe rise?

Your yeast might be expired. Always check the date. Also, ensure your milk is warm, not hot, to avoid killing the yeast.

Can I freeze this amish cinnamon buns recipe?

Absolutely. Freeze the baked, un-iced buns. Wrap them well. Thaw and add icing when ready to eat.

How do I get gooey bottoms on this amish cinnamon buns recipe?

Pour a little melted butter and brown sugar into the pan before placing the sliced rolls. This creates a caramelized base.

Amish cinnamon buns are a variation of traditional cinnamon rolls rooted in Amish baking. Amish cuisine emphasizes simple, from-scratch ingredients and community gatherings, often featuring yeasted breads and pastries like these buns. For more on Amish food traditions, see Amish cuisine.

Nutrition Information (per serving)