Classic Amish Cinnamon Rolls
Sticky buns, cinnamon rolls, cinnamon buns, whatever you call it, sweet and sticky breads are staples in Amish kitchens!
Ingredients
Cinnamon Rolls
- 3 ½ - 4 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 teaspoon salt
- 4 ½ teaspoon or 2 packages regular or fast-acting dry yeast
- 1 cup milk
- ¼ cup butter or margarine (½ stick) room temperature
- 1 large egg
- Cooking spray to grease bowl and pan
Cinnamon Filling
- ½ cup granulated sugar
- 2 teaspoon ground cinnamon
- ¼ cup butter or margarine (½ stick) room temperature
Glaze
- 1 cup powdered sugar
- 1 tablespoon butter or margarine
- ½ teaspoon vanilla
- 1-2 tablespoon milk
Instructions
Cinnamon Rolls & Filling
- In a large bowl, stir 2 cups of the flour, ⅓ cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
- In a 1-quart saucepan, heat the milk over medium heat until very warm .
- Add the warm milk, ¼ cup butter and egg to the flour mixture.
- Stir well with your wooden spoon.
- Then stir in enough of the remaining flour, about ½ cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
- Sprinkle flour lightly on a countertop.
- Place dough on floured surface.
- Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Spray a large bowl with the cooking spray.
- Place dough in bowl, turning dough to grease all sides.
- Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
- In a small bowl, mix ½ sugar and the cinnamon; for the filling & set aside.
- Spray the bottom and sides of a 13x9 inch pan with the cooking spray.
- Sprinkle flour lightly on a countertop .
- Place dough on the floured surface.
- Using your hands flatten dough into a 15x10-inch rectangle.
- Spread ¼ cup butter over dough to within ½ inch of edges.
- Sprinkle with sugar-cinnamon mixture.
- Beginning at a 15-inch side, roll dough up tightly.
- Pinch edge of dough into the roll to seal edge.
- Stretch and shape roll until even and is 15 inches long.
- Using a sharp serrated knife cut roll into 15 (1-inch) slices.
- Place slices slightly apart in the pan.
- Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size.
- Remove plastic wrap.
- Move the oven rack to the middle position of the oven.
- Heat the oven to 350°F.
- Bake 30 to 35 minutes or until golden brown.
- Immediately remove rolls from pan; place right side up on a cooling rack.
- Cool 5 minutes.
Glaze
- In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
- Over the warm rolls, drizzle glaze.
- Serve warm.
Tried this recipe?Let us know how it was!