By Kevin Williams, Amish Cook Editor
We’re going on a bit of a bread kick the next couple of days here. Today it is cinnamon rolls, tomorrow a bit of a biscuit blitz, so stay tuned:)
One of our readers, Theresa, made a pan of The Amish Cook’s homemade “speedy cinnamon rolls.” This is an Amish Cook classic. Doesn’t this look like a yummy pan of cinnamon rolls? Looks like someone already carved out a couple. I don’t blame them, they wouldn’t last long in my house either. Cinnamon rolls are a sweet staple in most Amish kitchens, probably because they are a decadent treat that can be made easily with the baking basics of flour, butter, and sugar and a few other easily available sundries. And a calorie-filled cinnamon roll for breakfast might not work for an office job, but, wow it’d be good fuel before a hard day of work at farm or factory! Look at this single-serving cinnamon roll (okay, if it’s ME eating it, it’s a single serving, but most sane people would share:) that comes from one of my favorite Amish bakeries, Fountain Acre Foods in Wayne County, Indiana.
This is the Amish Cook’s recipe for “Speedy Cinnamon Rolls”, if you haven’t tried them before, now might be a good time to try!:)
SPEEDY CINNAMON ROLLS
6 1/2 cups bread flour
2 c. warm water (105-115°)
½ c. granulated sugar
1 T. salt
2 packages active dry yeast
1 /3 c. lard
6 T. margarine or butter, softened
1 c. packed brown sugar
3 t. ground cinnamon
In a large mixing bowl, combine 2 cups of the bread flour with the water, sugar, salt, and yeast. Beat the mixture for two minutes with a wooden spoon, then add the eggs and the lard. Stir until all of the ingredients are evenly incorporated. Gradually add the remaining bread flour to the mixture and stir until a firm dough is formed. Cover the bowl and set it in a warm area to rest for 20 minutes.
After resting, punch the dough down, divide it in half, and form it into two balls. On a floured surface, roll one ball of the dough out as thinly as possible. Brush half of the softened margarine evenly over the dough, then sprinkle with half of the brown sugar and half of the cinnamon. Roll the dough up like a jelly roll. Cut each roll into slices that are 1 /2 to 3/4 inches thick. Place the slices 1 /2 inch apart in a buttered jelly roll pan. Repeat with the remaining ball of dough and the remaining margarine, brown sugar, and cinnamon. Place the rolls in a warm area and allow to rise until doubled in size, about 45 minutes.
Bake the rolls at 350° until they are golden brown, about 15-20 minutes. Allow the rolls to cool on wire racks for 15 minutes. If desired, you may spread the rolls with your favorite frosting before serving. Makes about 2 dozen rolls.