Amish Cinnamon Rolls

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.

	this recipe	typical
liquid	41%	59%
fat	35%	43%
total sugar	79%	88%
egg	21%	12%
yeast	2%	2%
salt	2%	2%
dairy	40%	64%
flour strength	2.0	1.0

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

122 g	1/2 cup whole milk
59 g	1/4 cup water
8 g	2 1/2 teaspoons active dry yeast
4 g	1 teaspoon granulated sugar
67 g	1/3 cup granulated sugar
150 g	1 cup mashed russet potato ((unseasoned/unsalted, room temperature or slightly warm – see note!))
100 g	2 large eggs (room temperature preferred)
9 g	1 1/2 teaspoons table salt
85 g	6 Tablespoons unsalted butter (softened and cut into Tablespoon-sized pieces)
480 g	4 cups bread flour + additional as needed
106 g	1/2 cup light brown sugar (firmly packed)
8 g	1 Tablespoon ground cinnamon
2 g	1/4 teaspoon table salt
57 g	4 Tablespoons unsalted butter (softened)
57 g	2 oz cream cheese (softened)
28 g	2 Tablespoons unsalted butter (softened)
200 g	1 cup powdered sugar
2 g	1/2 teaspoon vanilla extract
15 g	1 Tablespoon milk

Method: 17 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I ended up cutting them too big. i cut them down which kind of messed them up. Then something came up. I couldn't cook them right then. I froze half and left half in refrigerator to cook the next morning. That morning was crazy and I couldn't cook them. I fina” — a cook, 5.0★

“This recipe is so, SO, good! I made them for my niece's baby shower brunch on Saturday. They were so good I literally them again on Sunday bc my husband guilted me into it, since he didn't get any!! I made them in a larger dish and cut them into 15 rolls and t” — a cook, 5.0★