Amish Cinnamon Buns 1994 Indiana Recipes

CLASSIC AMISH CINNAMON ROLLS

Steps:

• In a large bowl, stir 2 cups of the flour, 1/3 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, 1/4 cup butter and egg to the flour mixture.
• Stir well with your wooden spoon.
• Then stir in enough of the remaining flour, about 1/2 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 1/2 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 1/4 cup butter over dough to within 1/2 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.
• 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.

AMISH FRIENDSHIP CINNAMON ROLLS

Steps:

• 1. 2 cups flour 1 cup milk 1 cup Amish friendship batter Combine and let set at room temperature overnight or 10-12 hours. Stir down. Combine: 3 t. sugar 1 egg 1/2 cup shortening 1 tsp. salt 1/2 tsp baking soda 1 tsp baking powder Add into small bowl all at once to stir down. Pour dough out on well-floured board. Knead until no longer sticky. Roll out to 1/2" thickness in a rectangle shape. Brush dough with soft butter. Combine: 1/4 cup sugar 1 TBS cinnamon 1/2 cup crushed nuts Sprinkle cinnamon-sugar mixture over dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices. Place on well-greased cookie sheet. Let rise 30 minutes. Bake at 350 degrees F 30-35 minutes.

AMISH CINNAMON BUNS 1994 ( INDIANA)

Steps:

• In a large mixer place the warm water, sugar, oil, potatoes, egg and salt, mix well.
• Add the yeast, and combine well.
• Add the milk powder, and the first addition of flour.
• Beat for three or four minutes.
• Gradually add the second addition of flour, and when workable, place on a floured board, and knead for ten minutes.
• Grease a large bowl and place dough ball into bowl, greasing the top of dough.
• Cover with towel and let rise in a warm place until double about 1 1/2 hours.
• Punch dough down and very thoroughly break down bubbles.
• Form again into a ball and cover let rise in greased bowl for one more hour.
• Punch down and place onto a floured surface.
• Roll out to 15 x 14 rectangle.
• Spread dough with soft butter, and sprinkle a mixture of cinnamon and brown sugar over this.
• Tightly roll up from the long side.
• With serrated knife cut into 8-- 2 inch slices (8 large rolls) For smaller rolls, divide the dough into two, then roll into a 12 x 8 rectangle, fill and roll.
• Cut into 9 one inch slices for each rectangle.
• Place rolls into a greased 10 inch pans at least 2 inches deep.
• Cover and let rise for one hour.
• Preheat oven to 325°F.
• Bake for 10 minutes, Raise the temperature to 350 degrees F.
• and continue to bake 5 minutes longer.
• Remove from oven and invert onto racks.
• Beat all frosting ingredients, sugar, butter, flour,vanilla, and dash salt all together.
• Then frost tops of cooled rolls.

AMISH CINNAMON SWIRL RAISIN BREAD

Steps:

• Scald the milk in saucepan.
• Remove from flame and add sugar, salt, butter and mashed potatoes. Cool.
• Dissolve yeast in the warm water in a seperate bowl; then add this to milk mixture. Add raisins and flour.
• Let it rise in a nice warm place for approximately 1 1/2 hours.
• Divide dough into 2 loaves.
• Roll out on a lightly floured surface and spread half of the filling on each roll. Roll up as for jelly roll and pinch edges together .
• Place in 2 greased 9x5 loaf pan and set in a warm place to rise for about an hour.
• Bake in loaf pans at 350* for about 45-55 minutes sounds hollow when tapped.
• Remove from oven and brush top with small amount of melted butter or margarine.
• Let cool in pans 10-15 minutes and then invert onto cooling rack to cool completely.

AMISH CINNAMON ROLLS

Steps:

• Scald mild and pour it over the sugar, salt and shortening.
• Dissolve yeast in lukewarm water.
• When milk has cooled to lukewarm, add yeast and eggs, beating well.
• Add flour gradually, beating well.
• Place dough in a greased bowl, cover and let rise until doubled (2 hours).
• Divide dough into 2 portions.
• Roll out to 1/4" thick.
• Spread with melted butter, cinnamon and brown sugar.
• Roll like jelly roll and cut 1" slices.
• Place in a greased pan with cut side down.
• Flatten with palm of hand and let rise again.
• Bake at 350 for 15-20 minutes.
• Top with your favorite icing.