Breakfast & Brunch
This Amish cinnamon roll recipe with mashed potatoes transforms weekend mornings into a cozy tradition—flaky, spiced rolls paired with velvety potatoes that taste like Sunday breakfast.
Standing on my grandmother's step stool in Sicily, I learned how slow-cooked dough and warm spices create magic, and this recipe brings that same comfort to your table. The secret lies in the dough's slow rise and the cinnamon-sugar filling that stays moist through every bite.
What makes this recipe special is the balance between tradition and simplicity. You'll create foolproof cinnamon rolls with a tender crumb and caramelized top, while the mashed potatoes develop their signature creamy texture from slow-cooked Yukon Golds.
The rolls bake in a cast-iron skillet for that signature Amish crunch, and the potatoes get their richness from cultured butter and warm milk—no shortcuts here.
By the time you're done, you'll have a brunch spread that smells like home: golden-brown rolls with cinnamon-sugar crunch, tender mashed potatoes with fluffy peaks, and a warmth that lingers long after the last bite.
This isn't just breakfast—it's a celebration of slow cooking and simple pleasures. Let's get started on creating your own morning masterpiece.
Perfect for family gatherings or lazy Sundays, this combo scales beautifully while keeping that homemade charm. The rolls freeze well for future breakfasts, and the potatoes reheat perfectly—meaning you can spend less time cooking and more time enjoying the results.
Here's everything you need to bring this comforting tradition to life.
Ingredients for amish cinnamon roll recipe with mashed potatoes
Sixteen ingredients for a brunch that tastes like home—flaky rolls and velvety potatoes that smell like Sunday mornings.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 5 cups | Plus 1 tbsp for dusting |
| Granulated Sugar 🍚 | ¼ cup | Plus 1 tbsp for filling |
| Instant Yeast 🍞 | 2 ½ tsp | Active dry works too |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for dough |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Ground Cinnamon 🌿 | 2 tbsp | Freshly ground preferred |
| Brown Sugar 🍚 | ½ cup | Packed, light kind |
| Yukon Gold Potatoes 🥔 | 3 lb | Peeled, cubed small |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Cultured Butter 🧈 | ½ cup | Softened, salted or unsalted |
| Vanilla Extract 🍯 | 1 tsp | Pure, high-quality |
| Salted Butter 🧈 | 2 tbsp | Melted for potatoes |
| Cream Cheese 🧀 | 4 oz | Room temperature, softened |
The flour is non-negotiable here—King Arthur or Gold Medal give the best rise. I always grab extra because I use it for everything. The butter matters too—Land O'Lakes or Plugrah from the dairy case keeps its shape better than store-brand sticks. For the cinnamon, McCormick or Penzeys make the difference—pre-ground is fine, but freshly ground is magic. The potatoes? Yukon Golds from the organic section at Whole Foods or your local farmers market are worth the splurge—they're buttery and hold their shape perfectly. If you can't find them, Russets work but won't be as creamy.
No cultured butter? European-style butter like President works in a pinch, but it's not the same. Short on cream cheese? Substitute mashed ricotta at half the amount—it's lighter but still adds richness. The vanilla extract is where you can splurge—Nielsen-Massey or McCormick Pure make all the difference. For the dough, if your kitchen's too warm, chill it 30 minutes before rolling—this keeps it from sticking. The rolls can be made ahead and frozen—just bake straight from frozen, adding 5-10 minutes to the time.
This combo reheats beautifully—rolls straight from the freezer, potatoes from the fridge. The rolls keep 3 days wrapped at room temp or 3 months frozen, while the mashed potatoes stay fresh 4 days in the fridge or 6 months frozen. I like to portion the rolls into individual bags so I can grab one and pop it in the oven for a quick breakfast. The potatoes? Store in an airtight container with a splash of milk to keep them from drying out—trust me on that one.
Why You'll Love This Recipe
- No Yeast Hassle: Mixing the dough with instant yeast means no waiting for it to bloom—just add it dry, stir, and let it rise while you prep the filling. Honestly, the mashed potatoes in the dough? That’s the trick. It makes them softer than your average cinnamon roll, like a cross between a roll and a pancake.
- Cinnamon Swirl Perfection: The filling isn’t just sugar and cinnamon—it’s got melted butter and the dough’s natural richness from the eggs and flour. Between us, that first bite? The cinnamon sticks to the creamy potato dough, and it’s dangerously easy to eat the whole thing in one sitting.
- Breakfast for Dinner: These aren’t just for Sunday mornings. Serve them for a lazy weekend brunch, pack them in lunchboxes (they reheat like a dream), or even toss them with a fried egg for a weeknight dinner. My kids ask for them every Wednesday because they’re “not too sweet,” and honestly, that’s my favorite part.
- Budget-Friendly Luxury: All-purpose flour, sugar, and butter? Those are pantry staples. The mashed potatoes add bulk without costing extra, and you can stretch leftovers into cinnamon roll pancakes or even a quick bread. It’s the kind of recipe that feels indulgent but won’t break the bank.
Step-by-step instructions for Amish cinnamon rolls and mashed potatoes
Here's how to make this hearty breakfast combo with tender rolls and velvety potatoes.
Prepare the Cinnamon Roll Dough
In a large mixing bowl, combine the 5 cups all-purpose flour, 0.25 cup granulated sugar, 2.5 tsp instant yeast, and 1 tsp salt. Mix until evenly distributed. Add the 1 cup cold unsalted butter, cut into cubes, and work it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add the 0.5 cup whole milk and 2 whole large eggs (room temperature) while mixing until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. If it feels too sticky, add 1 tbsp more all-purpose flour from the reserved amount. Shape into a ball, place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
Make the Filling and Roll the Dough
While the dough rises, prepare the filling by mixing 0.5 cup brown sugar, 2 tbsp ground cinnamon, and 1 tsp vanilla extract in a small bowl. Once the dough has risen, roll it out on a floured surface into a 12x18-inch rectangle (about ¼-inch thick). Spread the filling evenly over the dough, leaving a ½-inch border around the edges.
Roll the dough tightly from the long side into a log, then slice into 6 equal rolls. Arrange them in a greased 9x13-inch baking dish, cover with a towel, and let rise for 30 minutes until puffy. Preheat your oven to 350°F while the rolls rise.
Bake the Cinnamon Rolls
Bake the rolls for 25-30 minutes until golden brown and the internal temperature reaches 190°F. For extra gooey texture, brush the tops with melted 2 tbsp salted butter while still warm. Remove from the oven and let cool for 5 minutes before serving.
Prepare the Cream Cheese Glaze
While the rolls bake, prepare the glaze by combining the 4 oz softened cream cheese and 0.5 cup cultured butter in a microwave-safe bowl. Microwave in 10-second bursts, stirring between each, until fully melted and smooth. Stir in 0.25 cup granulated sugar (from the reserved amount) and 1 tsp vanilla extract until well blended. The glaze should be thick but pourable.
Once the rolls have cooled slightly, drizzle the warm glaze evenly over the top. Let it set for 2-3 minutes before serving to create that perfect sticky-sweet finish.
Make the Creamy Mashed Potatoes
While the rolls bake, peel and cube the 3 lb yukon gold potatoes. Boil in salted water for 15-20 minutes until fork-tender. Drain well, then return to the pot. Add the 1 cup heavy cream and 0.5 cup cultured butter, and mash until smooth and creamy.
Season generously with salt to taste. For extra richness, fold in 2 tbsp salted butter and serve immediately alongside the warm cinnamon rolls. The contrast of creamy potatoes with spiced rolls makes this breakfast combo irresistible.
Pro Tips For Making Amish Cinnamon Roll Recipe With Mashed Potatoes
- Proof the yeast first: Mix your instant yeast with the warm sugar and a splash of milk (not water—trust me) before adding to the flour. If it doesn’t bubble within 5 minutes, toss the batch and start over. I learned this the hard way after wasting dough that refused to rise, and now I always test it first—saves hours of frustration.
- Chill the butter dough: After shaping your rolls, wrap them tightly in plastic and refrigerate for at least 2 hours (or overnight if you’re patient). This isn’t just for convenience—it lets the gluten relax and makes the cinnamon filling soak in like it’s supposed to. I used to skip this and ended up with dense, dry rolls. Don’t be that person.
- Use cold mashed potatoes: If your recipe calls for mashed potatoes in the filling or as a side, let them cool completely before mixing with the cinnamon sugar. Warm potatoes turn the filling gummy and the rolls soggy. I once microwaved them straight from the pot and regretted it immediately—now I transfer them to a bowl and wait until they’re room temp.
- Bake at 350°F, not hotter: The oven’s temperature is the silent villain of cinnamon rolls. Bake at 350°F for the full time (usually 20–25 minutes), or they’ll burn on the outside before the centers set. I burned through three batches before I realized my "hot oven" setting was actually 375°F—now I double-check the dial every time. Your future self will thank you.
Storing and reheating this dish
Rolls Freezing Guide
Freeze unbaked rolls in a single layer on a baking sheet for 1 hour to prevent sticking, then transfer to a ziplock freezer bag with parchment between layers. Label with the date—these keep for 3 months.
When ready to bake, pop them straight from the freezer into a 350°F oven for 35-40 minutes, adding 5-10 minutes to the original baking time. The glaze goes on after baking, so save that step for serving day. 🧊
Potato Storage Tips
Store mashed potatoes in an airtight container with a thin layer of plastic wrap pressed directly on the surface to prevent drying. Add 1 tbsp milk or cream before sealing to maintain moisture—this is my Nonna's trick.
Refrigerated potatoes last 4 days and reheat beautifully in the microwave for 2-3 minutes on medium power, stirring halfway. For freezer storage, portion into quart-sized bags and flatten to save space—they keep for 6 months. ❄️
Reheating Rolls
For a quick breakfast, reheat frozen rolls in a 375°F oven for 35-40 minutes until golden. If using refrigerated rolls, wrap them in foil and warm at 325°F for 15 minutes to prevent over-browning.
The key is low-and-slow—this preserves that tender crumb. I like to reheat just one or two rolls at a time so they stay fresh. Add fresh glaze after reheating for maximum stickiness. 🔥
Potato Reheating
Microwave reheating works best for potatoes—cover with a damp paper towel and heat in 1-minute intervals on 70% power until reaching 165°F. For stovetop, warm in a saucepan with 2 tbsp milk or cream over low heat for 5-7 minutes, stirring constantly.
Never skip the liquid—it prevents dryness. If your potatoes look curdled, stir in 1 tbsp butter to restore creaminess. 🥔
Make-Ahead Strategy
Prepare everything the night before: bake the rolls and store them at room temperature in an airtight container for up to 3 days, or freeze as directed. Cook the potatoes ahead and refrigerate with the milk trick.
On serving day, simply reheat the rolls and warm the potatoes—this cuts your morning work in half. I do this every Sunday so I can enjoy a leisurely breakfast with my family. The secret to success? Label everything clearly so you remember what you've prepped. 📅
Glaze Refresh
If your glaze hardens in the fridge, simply microwave it in 10-second bursts until smooth again. For extra decadence, add ½ tsp vanilla extract or a pinch of cinnamon to the reheated glaze. I sometimes keep a small jar in the fridge for quick touch-ups—just reheat and drizzle.
The glaze keeps for 2 weeks stored this way, though it's best used within 5 days for maximum freshness. 💛
Nutrition facts
Frequently asked questions
Why does the Amish cinnamon roll dough need a long rise time?
The 1-hour rise creates a tender, airy texture that's signature of traditional Amish baking. The yeast develops fully during this time, giving your rolls that light, fluffy crumb you love. Skipping this step results in dense rolls—trust the process for that perfect rise!
Can I substitute regular butter for cultured butter in the mashed potatoes?
You can use regular butter, but cultured butter adds extra richness and depth of flavor. The cultured version has a slightly tangy note that elevates the potatoes. If you're in a pinch, just add an extra 1 tablespoon of regular butter to compensate for the flavor difference.
What's the best way to prevent the cinnamon filling from sticking to the dough?
Lightly flour your rolling surface and rolling pin, and make sure to keep the dough ¼-inch thick when spreading the filling. A well-floured surface prevents sticking, and rolling evenly ensures the filling stays put. Dust your hands too—this helps with handling!
How do I know when the mashed potatoes are creamy enough?
They're ready when they're smooth with no lumps and have a silky, velvety texture. If they still look grainy, mash them longer or add a splash more cream. The potatoes should coat the back of a spoon easily—no clumps allowed!
Can I make the glaze ahead of time?
Store the glaze in an airtight container in the fridge for up to 5 days. When ready to use, microwave in 10-second bursts until smooth. For extra freshness, add a pinch of cinnamon or vanilla right before drizzling.