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.
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.
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!