Amish Cinnamon Rolls
Classic Amish Cinnamon Rolls with a twist, giving them some extra ooey gooeyness, much like Cinnabon's famous Cinnamon Rolls.
Video
Ingredients
Dough
- 2 Cups Warm Water about 115°F
- ⅓ Cup Granulated Sugar
- 1-½ Tablespoons Active Dry Yeast
- 1-½ teaspoons Salt
- ¼ Cups Vegetable Oil
- 6 Cups All Purpose Flour
- ½ Cup Evaporated Milk divided and warmed
Filling
- ½ Cup Unsalted Butter unsalted (melted)
- 2 Cups Light Brown Sugar
- 2 Tablespoons Ground Cinnamon
Vanilla Icing
- ½ Cup Unsalted Butter softened
- 2 Cups Powdered Sugar
- 1-½ teaspoons Vanilla Extract
- 2 Tablespoons Evaporated Milk
Instructions
- Add the warm water, sugar and yeast to the large bowl of a stand mixer. Slightly stir then allow to sit for 5 minutes. Check for bubbles. If it froths and bubbles then move onto the next step. If it doesn't, give it a bit longer. If it still doesn't you may need a new batch of yeast.2 Cups Warm Water, 1-½ Tablespoons Active Dry Yeast, ⅓ Cup Granulated Sugar
- Add the vegetable oil and salt to the yeast mixture and mix, using the dough hook, for 1 minute.¼ Cups Vegetable Oil, 1-½ teaspoons Salt
- Start to add the flour, little by little until totally incorporated. Allow the dough hook to work the dough on low speed for a minute or two.6 Cups All Purpose Flour
- Feel the dough, it should freely come away from the bowl and your fingers without being too sticky. Take the dough and sit on a piece of plastic wrap while you spray the bowl with cooking spray. Then put the dough back into the bowl.
- Cover with a kitchen towel and allow to rise in a warm place for two hours (or until doubled in size).
- Punch the dough down, then take half of the dough and roll out into a long rectangle on a well floured surface.
- Take the melted butter and pour half of it over the rectangle, leaving the edges.½ Cup Unsalted Butter
- In another smaller mixing bowl add the brown sugar and cinnamon and mix with a whisk.2 Cups Light Brown Sugar, 2 Tablespoons Ground Cinnamon
- Sprinkle 1 cup sugar mixture on to the dough with the butter.
- Press down slightly with your fingers, then roll the dough on the long side of the rectangle.
- Taking a sharp knife cut the roll in half, then each half in half again, until you have 16 even slices (ish) - discard any end pieces.
- Carefully lay the cinnamon roll slices in a greased 9x13" baking dish.
- Pour ¼ Cup of warm evaporated milk all over the rolls. I actually use a spoon for this so that it's evenly poured.½ Cup Evaporated Milk
- Allow to sit for 30 minutes to rise again. Turn on your oven to 350°F to preheat.
- Once the rolls have risen again pour the remaining ¼ cup warmed evaporated milk over the top and place in your preheated oven and bake for 20-25 minutes, until nicely golden brown.
- Remove and allow to cool. While they're cooling mix your icing ingredients then spread all over the top of the rolls - while they're still a little warm.½ Cup Unsalted Butter, 2 Cups Powdered Sugar, 1-½ teaspoons Vanilla Extract, 2 Tablespoons Evaporated Milk
Notes
Although pouring the evaporated milk is not a traditional Amish way of making these cinnamon rolls, I like to add that step to make the rolls extra gooey and delicious. You can eliminate this step if you prefer.
This recipe makes two batches of cinnamon rolls (12-16 rolls). Either bake the second batch right away, if you plan on a lot of visitors or are cooking for a lot. Or you can do like I do and freeze the second batch. Just go ahead and prepare the dough like you did in the first batch but once you have them rolled up and sliced, place them in a freezer safe dish - cover and freeze. Just remove the night before you wish to bake them and they'll thaw and rise like you need.
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Nutrition
Serving: 1g | Calories: 320kcal | Carbohydrates: 52g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 191mg | Fiber: 1g | Sugar: 27g
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