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.
GEORGIA PECAN CINNAMON ROLLS
Time 1h15m
Yield 15 rolls
Number Of Ingredients 15
Steps:
- In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in ¼ cup sugar, ¼ cup butter and salt; stir until melted. Let cool until lukewarm.
- In a large bowl, combine the yeast mixture, milk mixture, eggs and 1½ cup flour; stir well to combine. Stir in the remaining flour, ½ cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- While dough is rising, melt ¾ cup butter in a small saucepan over medium heat. Stir in ¾ cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with ½ cup pecans; set aside. Melt remaining butter; set aside. Combine remaining ¾ cup brown sugar, ½ cup pecans, and cinnamon; set aside.
- Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving ½ inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.
- Serve warm.
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
GOOEY CARAMEL CINNAMON ROLLS
Steps:
- Combine first three ingredients.
- Mix pudding with milk and add to yeast mixture.
- Stir in melted butter, beaten eggs and salt.
- Add flour, mix well. Roll dough on floured surface.
- Spread with 6 tablespoons melted butter, 1 1/4 cup brown sugar and 1 tablespoon cinnamon.
- Roll up and slice 1 inch thick.
- Place on a greased cake pan.
- Let rise until double.
- Bake at 350 for 20 minutes or until done. Cool. Frost with caramel icing.
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