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 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.

FAVORITE AMISH CINNAMON BREAD

Steps:

• On day 1: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large ziplock bag and mush to mix ingredients.
• On days 2-5: mush the bag twice daily (remove air first).
• On day 6: add 1 cup milk, 1 cup sugar, and 1 cup flour to the bag and mush to mix.
• On days 7-9: mush the bag twice daily (remove air first).
• On day 10: squeeze contents of bag into large mixing bowl.
• Add 1 cup milk, 1 cup sugar, and 1 cup flour and mix well.
• Measure out 4 (1 cup each) "starters" (these will be used for other batches rather than starting with fresh milk, flour, and sugar on day 1; or you may give them to a friend with a copy of the recipe, but note this takes the place of the day 1 ingredients.) You may freeze the starters for future use if desired (the second day out of the freezer is day 1).
• To the small amount in the bowl add oil, milk, eggs, vanilla; mix well.
• Next add remaining ingredients (except nuts and raisins); mix well.
• Then (if using) fold in nuts and raisins.
• Spray 2 loaf pans with cooking spray.
• Sprinkle generously with cinnamon and sugar.
• Pour batter into pans and sprinkle tops with cinnamon and sugar.
• Bake at 325 for 1 hour or until done. (25 minutes for muffins).

CINNAMON BUNS

Steps:

• Scald milk and stir in 6 tbsp butter, 6 tbsp sugar and salt.
• Cool to lukewarm.
• Dissolve 1 tsp sugar in warm water.
• Sprinkle yeast over water mix.
• Let stand in a warm place for 10 minutes.
• Stir once this is done.
• In a large mixing bowl, combine lukewarm milk mix and eggs.
• Stir in yeast mix.
• Add four to five cups of flour and mix well.
• With wooden spoon add remaining flour.
• Place dough in a well greased bowl.
• Roll dough over to grease top.
• Cover with a damp cloth and allow to double in size for one hour.
• Punch down and turn out onto floured surface.
• Divide into two, roll each section into rectangles.
• Sprinkle on filling (filling: 1 cup melted butter, 1 1/4 cup sugar and 2 tbsp cinnamon- divided between two rectangles).
• Roll up and slice (a good way to slice pieces is to use a piece of string, place it on the underside of the roll and cross over opposite ends at top, cutting the piece).
• Grease cookie tray with melted butter.
• Place slices in tray, leaving enough space to allow them to expand, but not enough that the filling melts out.
• Place greased waxed paper over slices and allow to double in size again for one hour.
• Bake in 350 degree oven for 35 to 45 minutes.
• Remove immediately from tray.
• If desired, buns can be iced.

CINNABONS - CINNAMON BUNS FROM HEAVEN

Steps:

• To prepare dough: In a cup, combine yeast, warm water and 1 tsp sugar, stir and set aside.
• In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture.
• Add half the flour and beat until smooth.
• Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
• Turn out onto a well-floured board; knead 5-10 minutes.
• Place in well-buttered glass or plastic bowl, cover and let rise in warm place, free from drafts, until doubled in bulk, about 1 to 1 1/2 hours.
• When doubled, punch down dough and let rest 5 minutes.
• Roll out on floured surface into a 15 x 20 inch rectangle.
• To prepare filling: Spread dough with 1/2 cup melted butter.
• Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough.
• Sprinkle with walnuts and raisins, if desired.
• Roll up jellyroll-fashion and pinch edge together to seal.
• Cut into 12 slices.
• Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar.
• Place cinnamon roll slices close together in pans.
• Let rise in warm place until dough is doubled in bulk,about 45 minutes.
• Preheat oven to 350 degrees.
• Bake 25 to 30 minutes, or until rolls are nicely browned.
• Cool rolls slightly.
• To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 Tbsp at a time until glaze reaches desired spreading consistency.
• Spread over slightly cooled rolls.
• These will taste most like the originals if you use Makara Cinnamon (available at the Cinnabon Stands) instead of conventional powdered cinnamon from the supermarket.

AMISH HOMEMADE BREAD

Steps:

• Mix sugar, salt and 2 cups hot water in a large bowl.
• Dissolve yeast in 1/2 cup lukewarm water in small bowl.
• After yeast is dissolved, add to cooled water and sugar mixture.
• Add 3 cups flour and mix well.
• Let set 30 minutes.
• Knead in 3 1/2 to 4 cups flour until smooth and pliable.
• Grease bowl and dough and let rise until doubled.
• Punch down and let rise again.
• Shape into 2 loaves and let rise.
• Bake at 350 for 35 minutes.

CINNAMON ROLLS BUNS

Steps:

• Divide Sweet Dough in half.
• Roll out each half into an oblong 14x9 inches.
• Brush lightly with melted butter.
• Sprinkle each oblong with a mixture of sugar, cinnamon and raisins.
• Roll up as for jelly roll to make roll 9 inches long.
• Seal edges firmly.
• Cut into nine equal pieces.
• Place cut side up about 1/3 inch apart in a greased pan.
• Cover, and let rise until doubled in bulk.
• Bake at 350 degrees for about 35 minutes.
• Top with icing if you like!