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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Cinnamon Raisin Rolls

    Published: Aug 1, 2015 · Updated: May 17, 2019 by Kevin Williams | 2 Comments

    Cinnamon rolls are a staple in Amish kitchens.  And, wow, have tasted my share over the years. I'd be hard pressed to tell you which one or ones were my favorite.  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)

    Cinnamon roll with a golden cakey inside. Yum

    Cinnamon roll with a golden cakey inside. Yum

    Pictured here is a cinnamon roll that I got at a bakery in Oakland, Maryland.   I am kicking myself for not getting the recipe.  I've never seen a cinnamon roll that resembles yellow cake on the inside.  It was tasty.

    I wanted to share a recipe from Amish baker Linda Mast from Holmes County, Ohio today.  This recipe is a little different because of the inclusion of vanilla instant pudding.  She says it keeps them really moist.  This recipe also seems very easy. If I make them, though, I'll leave out the raisins!:)

    Okay, enjoy!

    Amish Cinnamon Raisin Rolls
     
    Print
    Prep time
    60 mins
    Cook time
    30 mins
    Total time
    1 hour 30 mins
     
    Serves: about 20 rolls
    Ingredients
    • 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
    Instructions
    1. Preheat oven to 350 degrees.
    2. In a mixing bowl, dissolve yeast in warm water.
    3. Add next seven ingredients.
    4. Mix well and place in greased bowl.
    5. Cover and let rise until doubled.
    6. Punch down.
    7. Turn onto lightly floured board.
    8. Divide in half.
    9. Roll out and brush with butter, spread filling over dough.
    10. Roll up.
    11. Slice into one-inch-thick rounds, and place onto large cookie pans with sides.
    12. Let rise until double. Bake for 25 to“30 minutes.
    13. Remove from pans and cool.
    14. Drizzle glaze over rolls.
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    « 2 Posts in One: Homemade Apple Mint Tea and Coke Note
    Buckeye Cookies »

    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. Barbara Wright

      February 17, 2021 at 5:15 pm

      Print button won't print. Please fix. Please make all of your recipes printable. Thanks so much. Barbara

      Reply
      • Kevin Williams

        February 17, 2021 at 6:47 pm

        Hi, Barbara, I am in the process of making all recipes print-friendly, but it will take awhile.

        Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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