Cinnamon rolls are a staple in Amish kitchens. The basics of the recipe make them relatively “easy” to make: flour, butter, sugar, eggs, and so on . Few things make an Amish farmhouse smell better than the scent of cinnamon rolls lifting from a wood-fired oven, filling the home with a decadent aroma. And these Incredible Amish Butterscotch Cinnamon Rolls will definitely fill your home with a super smell and your stomach with an equally super taste.
Many Amish homemakers have their own “secret” family recipes for cinnamon rolls, whether they use a special flour, extra cinnamon, chocolate chips, caramel, maple, and on and on. The list of variations on cinnamon rolls are as extensive as the Amish bakers. These Incredible Amish Butterscotch Cinnamon Rolls are another variation. Read these fun facts about cinnamon rolls!
One of the first Amish-made foods I ever tasted was a homemade cinnamon roll and, wow, the feeling of cutting it out from the pan, plopping it warm onto a plate, and tasting it is indescribable. Unlike doughnuts which are so light and fluffy that you wonder where they went, a cinnamon roll, on the other hand, is dense and more filling, which I like. You have a couple of those and they just fill you up. And you can add frosting and filling and, wow, so good.
The type of ovens that Amish cooks use for baked goods like cinnamon rolls vary greatly. More conservative communities still use mainly wood-fired ovens, many use kerosene still, and some use gas. Personally, I love the taste of baked goods made in a wood-fired oven.
These Incredible Amish Butterscotch Cinnamon Rolls are so good in their flavor, the mashed potatoes as one of the main ingredients add a superb texture.
You can use instant mashed potatoes for this recipe or whip up your own.
As you can see, these are so good...just drenched in butterscotchy goodness. You'll definitely want to try these if you like butterscotch and cinnamon rolls!
🍽️Cinnamon Roll Ingredients
- 1 package dry yeast
- 1 ½ cups warm water
- ½ cup sugar
- 1 ½ teaspoons salt
- ⅔ cup shortening
- 2 eggs
- 1 cup lukewarm mashed potatoes
- 7 to 7 ½ cups bread flour
👩🍳Filling Ingredients
- ¾ cup Brown Sugar
- ⅓ cup Butter or Margarine
- Cinnamon
- Milk
- Powdered sugar
📋Cinnamon Roll Instructions
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, and potatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough is smooth and elastic.
- Place in greased bowl and cover for about an hour, until dough doubles.
- For the frosting, cream together brown sugar, milk and butter, add small amount of water to mixture so it spreads on dough easily before rolling up.
- Reserve remaining frosting mixture.
- Divide dough in half. Roll each into a 9” X 15” rectangle.
- Spread with remaining frosting mixture and sprinkle with cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
More Amish Butterscotch Recipes
There are few flavors better than homemade, wonderful butterscotch. Here are some more recipes to showcase this old favorite!
Creamy goodness!
Enjoy these in a cookie!
An Amish 365 classic brownie.
This pie has been a Pinterest favorite for many years.
Incredible Amish Butterscotch Cinnamon Rolls
Ingredients
Dough
- 1 package dry yeast
- 1 ½ cups warm water
- ½ cup sugar
- 1 ½ teaspoons salt
- ⅔ cup shortening
- 1 cup lukewarm mashed potatoes
- 7 ½ cups bread flour
Filling
- ¾ cup brown sugar
- ⅓ cup butter or margarine
- Cinnamon amount varies to your taste
- milk amount varies to your taste
- powdered sugar amount varies to your taste
Instructions
- Dissolve yeast in water.
- Stir in sugar, salt, shortening, eggs, andpotatoes.
- Add 3 cups flour and beat 2 minutes.
- Add remaining flour and knead until dough issmooth and elastic.·
- Place in greased bowl and cover for about an hour, until it doubles.
- For the frosting, cream together brown sugar, milk, powdered sugar and butter, add small amountof water to mixture so it spreads easily on the dough before rolling up.
- Use half of the frosting and then reserve remaining frosting.
- Divide dough in half. Roll each into a 9” X15” rectangle.
- Spread with frosting mixture and sprinklewith cinnamon.
- Roll tightly starting at wide end.
- Pinch edges to seal. Cut into 1 ½” slices.
- Place on greased 9” X 13” pan.
- Allow rolls to double for 2 -2 ½ hours.
- Bake 20 – 25 minutes at 350 degrees.
Steps 6 and 7 need some clarification, please.
oops, I did go in and clarify, thanks for the comment!
There's no explanation for the powdered sugar and milk in the frosting recipe portion of the post; and the frosting contents don't list water (as noted in the steps), just an unmentioned amount of milk (which the steps don't include). Thank you!
Thanks, Yvette, I added some clarifications to hopefully help to make the steps more consistent with the ingredient list. It is a superb cinnamon roll, definitely worth trying!
The printable version is missing ingredients. No mention of the rising time For the 1st round. No mention of milk. Who made this ? do you understand the English language?
Ha, ha, Jane, thanks for the note! I did have all of that information in but somehow it didn't save in the printable version, I apologize...I just updated it.