CLASSIC AMISH CINNAMON ROLLS
Sticky buns, cinnamon rolls, cinnamon buns, whatever you call it, sweet and sticky breads are staples in Amish kitchens!
Provided by Kevin Williams
Categories Dessert
Time 3h35m
Number Of Ingredients 15
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.
HERMAN CINNAMON ROLLS
Another recipe for the Herman Sweet Sourdough Starter in case you're having trouble giving it away! Try finishing these rolls with your favorite glaze!
Provided by Debbie
Categories Bread Yeast Bread Recipes
Time 1h30m
Yield 15
Number Of Ingredients 11
Steps:
- In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended.
- Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth.
- Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired.
- Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices and place in an ungreased, 11x14 inch cake pan. Allow rolls rise to double their size.
- Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.
Nutrition Facts : Calories 217.8 calories, Carbohydrate 34.4 g, Cholesterol 24.8 mg, Fat 7.5 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 1.3 g, Sodium 297.1 mg, Sugar 14.4 g
AMISH CINNAMON ROLLS RECIPE - (3.8/5)
Provided by khovater
Number Of Ingredients 14
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.
AMISH CINNAMON ROLLS
This came from an Amish cookbook I've had since 1990. Their breads are fabulous and their cinnamon rolls are out of this world. Sorry there is no icing recipe included here. They either forgot to submit or it's just their secret !
Provided by PrimQuilter
Categories Yeast Breads
Time 3h
Yield 28 rolls
Number Of Ingredients 11
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.
Nutrition Facts : Calories 131.8, Fat 4.5, SaturatedFat 1.3, Cholesterol 16.3, Sodium 134.7, Carbohydrate 19.6, Fiber 0.7, Sugar 3.6, Protein 3
AMISH CINNAMON BREAD (FRIENDSHIP BREAD)
Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.
Provided by Chef Spice
Categories Quick Breads
Time P10DT1h
Yield 2 loaves, 4 serving(s)
Number Of Ingredients 11
Steps:
- Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
- On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
- On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
- On days 6-8: Squeeze the bag several times during the day.(remove air).
- On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
- Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
- In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
- Spray well 2 large loaf pans with cooking spray.
- In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
- Pour batter into pans.
- Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
- Bake at 325 degrees for 1 hour.
- IMPORTANT NOTES:.
- You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
- Do not use metal spoon or metal bowl for mixing.
- Do not refrigerate at any time during the process. Keep on the counter.
- If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
- It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
- You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
- Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.
Nutrition Facts : Calories 1854.4, Fat 66.3, SaturatedFat 12.8, Cholesterol 165.1, Sodium 759.1, Carbohydrate 294.8, Fiber 4.1, Sugar 189.8, Protein 23.7
AMISH FRIENDSHIP BREAD CINNAMON ROLLS RECIPE - (5/5)
Provided by Emcneil
Number Of Ingredients 22
Steps:
- Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight. Stir then add the remaining dough ingredients (excluding the butter) and mix well. Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky, adding up to an additional cup of flour. Roll dough into a rectangular shape ½-inch in thickness. In a small bowl, combine together the ingredients for the cinnamon mixture. Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture. Roll up dough and pinch to seal the seam. Cut into 1-inch slices. Place on a well-greased cookie sheet and let rest for 30 minutes. Bake in a preheated 350° F (176° C) oven for 30-35 minutes. In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
AMISH CINNAMON ROLLS RECIPE
Provided by Marilou
Number Of Ingredients 4
Steps:
- Let Rise to about 3 Times the Size. Roll out Dough to about 1/2" Thickness. Brush with Melted Butter, Sprinkle Brown Sugar & Cinnamon on Top of Butter. Roll up & Slice about 1" Thickness. Butter Pan & Place Close Together. Let Rise Again to 2 Times the Size. Bake at 350 for 20 Mins. Enjoy! (Stutzman Family)
AMISH CINNAMON BUNS 1994 ( INDIANA)
Make and share this Amish Cinnamon Buns 1994 ( Indiana) recipe from Food.com.
Provided by andypandy
Categories Yeast Breads
Time 4h15m
Yield 18 med. rolls
Number Of Ingredients 18
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.
Nutrition Facts : Calories 386.1, Fat 15.7, SaturatedFat 6.2, Cholesterol 34.3, Sodium 374.3, Carbohydrate 56.5, Fiber 1.8, Sugar 24.7, Protein 5.5
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