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.
- 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
- 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.