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
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FOR THE FILLING:
1 cup Brown Sugar
2 Tablespoons Cinnamon
6 Tablespoons Melted Butter
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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.