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    Home » Top Amish Recipes » Pies, Cakes & Breads

    Amish Cook Classic: Speedy Cinnamon Rolls

    Published: Feb 20, 2013 · Updated: Feb 2, 2021 by Kevin Williams | 3 Comments

    By Kevin Williams, Amish Cook Editor

    We're going on a bit of a bread kick the next couple of days here.  Today it is cinnamon rolls, tomorrow a bit of a biscuit blitz, so stay tuned:)

    One of our readers, Theresa, made a pan of The Amish Cook's homemade "speedy cinnamon rolls." This is an Amish Cook classic.  Doesn't this look like a yummy pan of cinnamon rolls?  Looks like someone already carved out a couple.  I don't blame them, they wouldn't last long in my house either.  Cinnamon rolls are a sweet staple in most Amish kitchens, probably because they are a decadent treat that can be made easily with the baking basics of flour, butter, and sugar and a few other easily available sundries.  And a calorie-filled cinnamon roll for breakfast might not work for an office job, but, wow it'd be good fuel before a hard day of work at farm or factory!  Look at this single-serving cinnamon roll (okay, if it's ME eating it, it's a single serving, but most sane people would share:) that comes from one of my favorite Amish bakeries, Fountain Acre Foods in Wayne County, Indiana.

    This is the Amish Cook's recipe for "Speedy Cinnamon Rolls", if you haven't tried them before, now might be a good time to try!:)

    SPEEDY CINNAMON ROLLS

    Amish Cook Classic: Speedy Cinnamon Rolls
     
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    Ingredients
    • 6½ cups bread flour
    • 2 c. warm water (105-115°)
    • ½ c. granulated sugar
    • 1 T. salt
    • 2 packages active dry yeast
    • 2 eggs
    • 1 /3 c. lard
    • 6 T. margarine or butter, softened
    • 1 c. packed brown sugar
    • 3 t. ground cinnamon
    Instructions
    1. In a large mixing bowl, combine 2 cups of the bread flour with the water, sugar, salt, and yeast. Beat the mixture for two minutes with a wooden spoon, then add the eggs and the lard. Stir until all of the ingredients are evenly incorporated. Gradually add the remaining bread flour to the mixture and stir until a firm dough is formed. Cover the bowl and set it in a warm area to rest for 20 minutes.
    2. After resting, punch the dough down, divide it in half, and form it into two balls. On a floured surface, roll one ball of the dough out as thinly as possible. Brush half of the softened margarine evenly over the dough, then sprinkle with half of the brown sugar and half of the cinnamon. Roll the dough up like a jelly roll. Cut each roll into slices that are 1 /2 to ¾ inches thick. Place the slices 1 /2 inch apart in a buttered jelly roll pan. Repeat with the remaining ball of dough and the remaining margarine, brown sugar, and cinnamon. Place the rolls in a warm area and allow to rise until doubled in size, about 45 minutes.
    3. Bake the rolls at 350° until they are golden brown, about 15-20 minutes. Allow the rolls to cool on wire racks for 15 minutes. If desired, you may spread the rolls with your favorite frosting before serving. Makes about 2 dozen rolls.
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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. Carolyn Kirk

      February 20, 2013 at 12:29 pm

      Wonder if you could use butter instead of lard... One third of a cup doesn't seem like much for all that flour. Will have to try this recipe.

      Reply
    2. Shayla Rogers

      February 20, 2013 at 3:54 pm

      I just made them with a few substitutions. They smell wonderful and we cannot wait to try. The timer just went off and my 2 yr old is excited!!!

      Reply
    3. Barbarainnc

      February 21, 2013 at 4:34 pm

      Kevin, plaese go to the related post of Homemade Cinnamon Rolls and find out from Lovina if Robin Hood Flour in the recipe is Bread or All-Purpose Flour. Thanks for helping me out. 🙂 🙂 🙂

      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!

    More about me →

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