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    Home » The Plain Columns » The Amish Cook Column

    Mother's Cinnamon Rolls

    Published: Mar 12, 2012 · Updated: Feb 2, 2021 by Kevin Williams | 17 Comments

    By Kevin Williams

    This is a classic, authentic, old Amish recipe for cinnamon rolls. There are so many different kinds of cinnamon roll recipes, so many variations,but this is one of the most authentic you'll find. Comes from an Amish woman in Indiana.

    Amish cinnamon rolls  

    Mother's Cinnamon Rolls
     
    Print
    Ingredients
    • MOTHER'S CINNAMON ROLLS
    • 1 1 /2 cups milk, scalded
    • 2 teaspoons salt
    • 1 / 2 cup sugar
    • 1 /2 cup margarine
    • 2 packages of yeast
    • 1 /2 cup warm water
    • 3 eggs, beaten
    • 6 cups Robin Hood flour
    • brown sugar (to taste - see instructions)
    • cinnamon (to taste - see instructions)
    • Frosting: 1 tablespoon water, 1 cup sifted powdered sugar, 1 /2 teaspoon vanilla extract
    Instructions
    1. Scald milk in a saucepan and then pour into a large mixing bowl. Add salt, sugar, and margarine to the scalded milk. In separate bowl, add yeast to water and let stand 5 minutes. Then add to the milk mixture. Add beaten eggs and 3 cups of flour and mix. Add 3 more cups of flour and mix. More flour can be added if needed to make the dough elastic and easy to handle. Let rise until double. Divide dough into two and roll out and then spread with soft margarine or butter. Sprinkle with brown sugar and cinnamon (editor's note: the Amish baker did not give amounts because this is really a matter of preference..she adds a layer of brown sugar and then a layer of lots of cinnamon, because she really likes cinnamon..adjust these two ingredients to your preference). Roll up like you would a jelly roll and cut into 3 /4 inch width. Put into light greased pie pan and let rise until almost level with the top of the pan. Bake at 350 for 15 minutes.
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    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. Merissa @ Little House Living

      March 12, 2012 at 2:31 pm

      How many rolls does this recipe make? Or what size pan do you use to bake in?

      Reply
      • Kevin

        March 12, 2012 at 2:45 pm

        Merissa - Lovina said two 13 X 9 inch pans with about 15 cinnamon rolls in each. She added the caveat, "all depends on how big you make them." I've also seen her put them in pie pans to bake. Does that help?

        Reply
        • Merissa @ Little House Living

          March 12, 2012 at 2:47 pm

          Yes, that's just what I wanted to know!

    2. Lisa Combs

      March 12, 2012 at 2:38 pm

      I've made her Mama's recipe and they are great, and so are Lovina's sourdough ones. they make your mouth water...now I'll have to make some for this weekend...

      Reply
    3. Noreen Elliott

      March 12, 2012 at 5:25 pm

      Can't wait to try them!!!

      Reply
    4. carolg

      March 12, 2012 at 6:55 pm

      I was thinking about cutting recipe in half if I didn't want so many but I guess I can't with the 3 eggs.

      Reply
      • Denise

        March 13, 2012 at 12:06 am

        My cinnamon roll recipe calls for exactly half of everything in this recipe but using only one egg (use a larger one). These are always eaten up when taken to potlucks, brunches, etc. So I think you should give it a try!

        Reply
    5. Diann

      March 12, 2012 at 10:19 pm

      Freeze half the unrisen dough for another day.

      Reply
      • Diann B.

        March 12, 2012 at 10:31 pm

        ...or freeze half of them after they are baked! 🙂

        Reply
    6. Diane Adelstone

      March 13, 2012 at 2:09 am

      Kevin,

      I got this and it works great. no "Page cannot be found" messages. Thanks for clearing this up!

      Diane Adelstone

      Reply
    7. Carol Morris

      March 13, 2012 at 11:16 am

      These sound better than "cinnabons". I know I might as well make the whole recipe, or else plan on making them again tomorrow.

      Reply
    8. Lisa Suit

      March 13, 2012 at 4:30 pm

      What a yummy recipe and what a treat to see the pictures of the cinnamon rolls and especially the recipe card written in Elizabeth's handwriting! My mom and I often talk about how reading Elizabeth's words (I have all of the old cookbooks) sounds so much like my Grandma, and that they probably would have been friends had they met-and her handwriting even looks a lot like my Grandma's did! 🙂 Thank you for posting it Kevin!

      Reply
    9. Theresa

      March 19, 2012 at 12:41 pm

      Hi Kevin, I too have made Lovina's cinnamon rolls. But I haven't been able to make the sourdough ones yet because there is no recipe for the starter!! could you please post the starter recipe on here?

      Thank You Theresa

      Reply
    10. Barbarainnc

      April 03, 2012 at 11:32 am

      Is Robin Hood flour all-purpose or bread flour?

      Reply
      • Barbarainnc

        April 03, 2012 at 12:51 pm

        I went to the Robin Hood web site, they offer all-purpose and bread flour. I didn't know which flour to use the all- purpose or bread flour for the cinnamon rolls. Thanks for helping me out!! 🙂 🙂 I love making cinnamon rolls and would like to try this recipe. 🙂 🙂

        Reply
    11. Dianne

      April 06, 2012 at 6:44 am

      Purchased Robin Hood flour and gave away five of the bags to friends. Our Pastor's wife love the flour (King Arthur has been her flour of choice) and she is switching. She made four Challah for Easter Day communion bread and the dough was pliable, easy to knead, and rose to a gigantic mass. I am making the cinnamon roll recipe this wekend and can't wait to try it for Easter Sunday.

      Reply
    12. Nancy Nelson

      June 26, 2012 at 4:09 pm

      Robin Hood flour can easily be found in Canada. My Mother couldn't bake when she visited me because there's no Robin Hood in CA.

      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!

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