Amish Cinnamon Raisin Rolls Recipes

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.

CINNAMON BUNS (FAMOUS PA DUTCH STICKY BUNS)

Steps:

• Soften the yeast in the warm water and let stand 5-10 minutes.
• Add milk to sugar and salt; mix thoroughly and cook to lukewarm.
• Add 1 cup of flour and mix until smooth.
• Stir in yeast mixture and add remaining flour gradually, mixing well.
• On a floured surface, knead dough until smooth.
• Place in a greased bowl and grease top of dough.
• Cover and let rise in a warm place until dough is doubled; about 45 minutes.
• Punch down and roll into a rectangle about 1/4 inch thick.
• Brush with softened butter and spread evenly with raisins, currants and citron, 1/4 cup brown sugar and cinnamon.
• Roll up, starting at long side, as for a jelly roll and cut into 1 inch slices.
• Place slices cut side down in a buttered 13x9x2 inch pan.
• Cover and let rise until doubled.
• Sprinkle top with remaining brown sugar and bake at 375* for 20 to 30 minutes.

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.

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

AMISH CINNAMON ROLLS RECIPE - (3.8/5)

Steps:

• Put the 3/4 cup sugar, 1/3 cup butter, evaporated milk, and yeast in a large stand mixer and let stand for 5 minutes. Then turn on mixer and mix these ingredients together. Add the eggs and, while mixing, slowly add the 4 cups flour and the salt. Continue adding flour until dough leaves the sides of the bowl. Continue kneading for 10 minutes and then place in a large, oiled bowl, cover with a towel, and let rise until doubled. On a floured surface, roll out dough and spread with 3/4 cup butter, 2-3 cups sugar, and lots of cinnamon. You can also spread on nuts or raisins. Roll dough into a log and cut into 2 dozen rolls. Place cut side up on 2 greased jelly roll pans, cover with a towel, and let rise again. Bake in a preheated 350° degree oven for 25 minutes. Sugar Glaze: Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.