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)
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!:)
Serves: about 20 rolls
- Rich Sweet Cinnamon Rolls
- Instant pudding mix makes them moist
- Recipe by Linda Mast, from Dora Schlabach's Country Blessings
- Makes 16â€“20 large cinnamon rolls
- 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
- 1 cup brown sugar
- 1 cup raisins
- 1 cup finely chopped nuts
- 2 teaspoons cinnamon
- 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.