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.
Instructions
- Activate the yeast: Combine warm milk, yeast, and a pinch of sugar. Let it sit for 5 minutes until foamy
- 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
- Knead the dough: Turn onto a floured surface and knead for 8 minutes until smooth and elastic
- 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
- Prepare filling: In a small bowl, mix brown sugar and cinnamo
- 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
- 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
- Second rise: Place slices in a greased 9×13 inch baking pan, cut side up. Cover and let rise for 30 minutes until puffy
- Bake: Preheat oven to 350°F. Bake for 25-30 minutes, until golden brow
- 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