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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Cinnamon Rolls

    Published: Dec 2, 2013 · Updated: Nov 16, 2014 by Kevin Williams | 2 Comments

    Amish Cinnamon Rolls

    Amish Cinnamon Rolls

     AMISH CINNAMON ROLLS

    Amish Cinnamon Rolls: Homemade cinnamon rolls are a staple of Amish culinary culture.  Really, what can be more basic than flour, butter, cinnamon, and eggs?  Those are the basic building blocks of a good homemade cinnamon roll and the Amish have perfected numerous variations.  Admittedly, most of us couldn't pack away cinnamon rolls each morning for breakfast, but the hard-working Amish will burn off whatever breakfast calories they eat, so might as well make it a sinful cinnamon roll.  This is a classic caramel-iced Amish cinnamon roll from an Amish woman in Kentucky that makes a roll similar to the one pictured (which I bought at an Amish bakery):

    UNCLE STUTZMAN'S FAVORITE CINNAMON ROLLS

    FOR THE ROLLS:

    2 teaspoons Plus ⅔ Cup Sugar, Divided
    1 cup Warm Water
    2 packages yeast, 0.25 Ounce Packets
    4 whole eggs, beaten
    ⅔ cups melted butter
    1 teaspoon salt
    1 cup homemade or instant mashed potatoes
    6 cups bread flour
    _____
    FOR THE FILLING:
    1 cup Brown Sugar
    2 Tablespoons Cinnamon
    6 Tablespoons Melted Butter
    _____
    FOR THE CARAMEL FROSTING:
    2 ½ cups powdered sugar, 1 stick butter, 1 cup brown sugar, ¼ teaspoons salt, ¼ cups Milk,1 teaspoon Vanilla

    For the rolls, mix together 2 teaspoons sugar, warm water, and the yeast. Let stand for 5 minutes.
    Mix together the rest of the roll ingredients in a large bowl and add the yeast mixture gently. Cover dough and let rise until double in size. (This usually takes around 2 hours.)
    While the dough is rising, make the filling. In a small dish mix together the brown sugar and cinnamon. Once it’s finished rising, roll out dough in a rectangular shape to about ¼ inch thickness. Spread with the melted butter and the brown sugar and cinnamon mixture. Roll up and cut into 1-inch slices. Place slices approximately 1 inch apart on a baking sheet greased with melted margarine. Let rise for 1 hour and 15 minutes. Bake at 350 degrees F for 20- 25 minutes or until golden brown.

    While the rolls are baking, go ahead and make the caramel frosting. Melt the butter in a saucepan over low heat. Blend in the brown sugar and salt. Cook on low for 2 minutes, stirring constantly. Add milk. Remove from heat and add vanilla. Let cool and then add the powdered sugar.

    Spread a thin layer on the rolls once they have cooled off.

     

    « Weekend Blogroll: Amish and Israel; Amish Girl and Forced Chemo, Pumpkin Cinnamon Rolls (!!), and Amish Sugar Cookies
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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. Eileen Young

      March 31, 2017 at 5:37 pm

      No mention of kneading the dough. Was that an omission or is that the way it is supposed to be made? Also, how many rolls is this recipe supposed to make? Thank you.

      Reply
      • Kevin

        April 06, 2017 at 10:36 am

        Eileen, sorry ,behind on commenting on comments. That is how they are supposed to be made and this recipe makes about a dozen, depending on size. Enjoy!

        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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