Description

Soft, pillowy Amish cinnamon rolls with a secret vinegar kick that balances the sweetness and richness, perfect for brunch or weekend treats.

Ingredients

Scale

4 1/2 cups All-Purpose Flour
2 1/4 tsp Instant Yeast (1 packet)
1/2 cup Granulated Sugar
1/2 cup Unsalted Butter, softened
1 1/2 cups Warm Milk
2 large Eggs, room temperature
1 tbsp Vinegar (Apple cider or white)
1 tsp Salt
1 cup Brown Sugar (for filling)
2 tbsp Cinnamon (for filling)
1/2 cup Melted Butter (for filling)
1 cup Powdered Sugar (for glaze)
2–3 tbsp Milk (for glaze)
1 tsp Vanilla Extract (for glaze)
1/2 tsp Vinegar (for glaze)

Instructions

In a stand mixer bowl, combine warm milk, sugar, and vinegar. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
Add softened butter, eggs, and salt to the yeast mixture. Mix on low speed, gradually adding flour one cup at a time. Switch to dough hook and mix on medium-low for 5-7 minutes until dough is smooth and pulls away from sides.
Place dough in a greased bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.
While dough rises, mix brown sugar and cinnamon. Melt butter and preheat oven to 350°F (175°C).
Punch down risen dough and roll into a 12×18 inch rectangle on a floured surface. Brush with melted butter and sprinkle cinnamon-sugar mixture evenly over the top.
Tightly roll dough into a log, pinching the seam to seal. Cut into 12 equal rolls using dental floss or a serrated knife and place cut-side up in a greased 9×13 baking dish.
Cover rolls and let rise for another 30 minutes until puffy.
Bake for 25-30 minutes until golden brown. Tent with foil if browning too quickly.
While rolls bake, whisk together powdered sugar, milk, vanilla, and vinegar to make the glaze.
Let rolls cool for 5 minutes in the pan, then drizzle with glaze while still warm. Serve immediately.

Notes

The vinegar is the secret ingredient that tenderizes the gluten and adds a subtle tang to balance the sweetness. Ensure milk is warm (like a warm bath), not hot, to avoid killing the yeast. For best results, do not rush the second rise. Rolls can be made ahead by refrigerating after the second rise and baking the next morning.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 roll
Calories: 350
Sugar: 35
Sodium: 300
Fat: 12
Saturated Fat: 7
Carbohydrates: 55
Fiber: 2
Protein: 6

Keywords: Amish cinnamon rolls, brunch recipe, vinegar cinnamon rolls, homemade cinnamon rolls, easy yeast dough, southern brunch