Classic Amish Cinnamon Rolls

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 Butter or margarine
  • 1 tbsp Butter or margarine

• Baking & Spices

  • 1 2 teaspoon vanilla1
  • 3 1/2 cups All-purpose flour
  • 2 tsp Cinnamon, ground
  • 1 Filling
  • 1 Glaze
  • 3/4 cup Granulated sugar
  • 1 cup Powdered sugar
  • 2 packages Regular or fast-acting dry yeast
  • 1 tsp Salt

• Bread & Baked Goods

  • 1 Rolls

• Dairy

  • 1 cup Milk

• Other

  • Cooking spray to grease bowl and pan
  • to 2 tablespoons milk

Found on amish365.com

Ingredients

• Rolls
• 3½ to 4 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 teaspoon salt
• 2 packages regular or fast-acting dry yeast (4½ teaspoons)
• 1 cup milk
• ¼ cup butter or margarine (1/2 stick), room temperature
• 1 large egg
• Cooking spray to grease bowl and pan
• Filling
• ½ cup granulated sugar
• 2 teaspoons ground cinnamon
• ¼ cup butter or margarine (1/2 stick), room temperature
• Glaze
• 1 cup powdered sugar
• 1 tablespoon butter or margarine
• ½ teaspoon vanilla1
• to 2 tablespoons milk

Directions

• In a large bowl, stir 2 cups of the flour, ⅓ 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, ¼ cup butter and egg to the flour mixture.
• Stir well with your wooden spoon.
• Then stir in enough of the remaining flour, about ½ 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 ½ sugar and the cinnamon; 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 ¼ cup butter over dough to within ½ 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.

Nutrition