Old-Fashioned Amish Cinnamon Rolls

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by

Mark Stevens
in

Amish Cinnamon Rolls

Here’s a traditional-style recipe that would work well for the Cottage Craft Works Amish Recipes collection.

Ingredients

Dough

  • 1 cup warm milk
  • 2¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 2 large eggs
  • ⅓ cup butter, melted
  • 1 teaspoon salt
  • 4 to 4½ cups all-purpose flour

Cinnamon Filling

  • ½ cup butter, softened
  • 1 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • ¼ teaspoon nutmeg, optional

Old-Fashioned Icing

  • 2 cups powdered sugar
  • ¼ cup butter, softened
  • 1 teaspoon vanilla
  • 3–4 tablespoons milk or cream

Directions

  1. Combine the warm milk, yeast, and a small spoonful of the sugar. Let stand about 5–10 minutes, until foamy.
  2. Stir in the remaining sugar, eggs, melted butter, and salt. Gradually add the flour until a soft dough forms.
  3. Knead for about 6–8 minutes, until smooth and elastic. Place in a lightly greased bowl, cover, and allow to rise until doubled, about 1–1½ hours.
  4. Roll the dough into a large rectangle, roughly 16 × 20 inches. Spread generously with softened butter.
  5. Mix the brown sugar and cinnamon and sprinkle evenly over the buttered dough.
  6. Starting along the long side, roll the dough tightly into a log. Cut into approximately 12 rolls.
  7. Arrange in a buttered 9 × 13-inch baking dish. Cover and let rise for another 30–45 minutes.
  8. Bake at 350°F for approximately 22–28 minutes, until the rolls are lightly golden and cooked through.
  9. Mix the powdered sugar, butter, vanilla, and enough milk or cream to make a smooth icing. Spread over the cinnamon rolls while they are still slightly warm.
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