What is it about Amish baked goods that make them so irresistible? Could it be that the hands that make them do so without the use of fancy mixers or time-saving methods? Could it be that most of the ingredients are fresh from the farm eggs, cream, and butter? Or could it be the recipes are treasured hand-written cards that have been passed down from generation to generation?
In a little Amish Community called New Wilmington, (aka Willow Springs in my upcoming released book “Secrets of Willow Springs“) one-hour north of Pittsburgh, Saturday morning means hot mouth-watering baked goods. The minute you step inside, the smells of freshly made baked goods fill your senses with a warm, loving feeling like no other bakery I have ever visited.
I have to admit Amish Cinnamon Rolls are one of those guilty pleasures I allow myself to indulge in every so often. Since I can’t make it to my favorite Saturday morning Amish bakery stand in Pennsylvania as often as I’d like I asked my Amish friend if she would share her recipe with me. My family gives thanks to her every time I pull the butter-stained recipe card from my box.
This recipe does take some time, but I can’t think of any better way to spend a Saturday morning then to fill my home with the smell of freshly, hot from the oven cinnamon rolls.
Amish Cinnamon Rolls
• 2 teaspoons sugar plus 2/3 cup, divided
• 1 cup of warm water
• 2 1/4 teaspoons yeast
• 4 eggs
• 2/3 cup melted butter
• 1 teaspoon salt
• 1 cup mashed potatoes
• 6 cups bread flour
• 1 cup brown sugar
• 2 tablespoons cinnamon
• 6 tablespoons melted butter
• 1 stick butter
• 1 cup brown sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 teaspoon vanilla
• 2 1/2 cups powdered sugar
In a glass measuring cup add warm water, 2 teaspoons of sugar, and the yeast. Let stand for 5 minutes until it forms bubbles. Add all other roll ingredients in large bowl and add the yeast mixture slowly. Mix until well blended and knead for five minutes.
Cover dough and let rise until doubled. (About 2 hours.)
Punch down dough and roll out in a rectangular shape. Spread with melted butter, and sprinkle cinnamon and sugar to cover. Roll up and cut into 1-inch slices. Place slices on a greased baking sheet or 8″ cake pan.
Let rise again until doubled in size.
Bake at 350 degrees for 20-25 minutes, or until golden brown.
While the rolls are baking melt butter for icing and blend in the brown sugar and salt. Cook over low heat until sugar is dissolved. Add powdered sugar and vanilla and mix well.
Allow the rolls to cool for 30 minutes before spreading a thin layer of icing on top.
Tracy Fredrychowski is a country girl, author, homesteader and everything simple living. She has a passion for writing about the simpler side of life, much like the life she lived growing up in rural Pennsylvania.
Her life has always been intertwined with the Amish, and it’s only fitting that she has a genuine passion for their simplicity, sense of community and God-centered lives.
Growing up in Northwest Pennsylvania she spent her childhood immersed deep in Amish Country. The clip-clop of horse and buggy woke her each morning as Amish men drove past her childhood home on their way to work. As a young woman, she was traumatized by an Amish murder that involved a family member and changed her life forever.
Even though she currently lives in South Carolina her travels take her through Pennsylvania, Ohio, Indiana, and Wisconsin’s Amish Country every year. During those stops, she researches the communities she visits and prides herself on writing Amish fiction that truly represents the Amish culture. She considers herself very fortunate to have made friends in those communities and values the information they share and wants nothing more than to represent their lifestyle as accurately as possible.