Cinnamon rolls are a staple in Amish kitchens. Â And, wow, have tasted my share over the years. I'd be hard pressed to tell you which one or ones were my favorite. Â There's really no such thing as a "bad" cinnamon, just some that are better than others (some Amish bakeries that cook and bake using kerosene stoves, the kerosene can leave an aftertaste)
Pictured here is a cinnamon roll that I got at a bakery in Oakland, Maryland. Â I am kicking myself for not getting the recipe. Â I've never seen a cinnamon roll that resembles yellow cake on the inside. Â It was tasty.
I wanted to share a recipe from Amish baker Linda Mast from Holmes County, Ohio today. Â This recipe is a little different because of the inclusion of vanilla instant pudding. Â She says it keeps them really moist. Â This recipe also seems very easy. If I make them, though, I'll leave out the raisins!:)
Okay, enjoy!
- 2 packages yeast
- ½ cup warm water
- 8 cups flour
- 1 package instant vanilla pudding mix
- 2 cups warm milk
- 2 eggs lightly beaten
- ½ cup sugar
- ½ cup vegetable oil
- ¼ cup melted butter
- Filling:
- 1 cup brown sugar
- 1 cup raisins
- 1 cup finely chopped nuts
- 2 teaspoons cinnamon
- Glaze:
- 1 cup powdered sugar
- ½ tablespoon milk
- ¼ teaspoon vanilla
- Preheat oven to 350 degrees.
- In a mixing bowl, dissolve yeast in warm water.
- Add next seven ingredients.
- Mix well and place in greased bowl.
- Cover and let rise until doubled.
- Punch down.
- Turn onto lightly floured board.
- Divide in half.
- Roll out and brush with butter, spread filling over dough.
- Roll up.
- Slice into one-inch-thick rounds, and place onto large cookie pans with sides.
- Let rise until double. Bake for 25 to“30 minutes.
- Remove from pans and cool.
- Drizzle glaze over rolls.
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Barbara Wright
Print button won't print. Please fix. Please make all of your recipes printable. Thanks so much. Barbara
Kevin Williams
Hi, Barbara, I am in the process of making all recipes print-friendly, but it will take awhile.