Recipe by PrimQuilter
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 !
Top Review by KGCOOK
My husband said these were OK but that he has tasted better. I had much trouble with this recipe. Dough is way to soft and so terribly sticky to roll out and up. Instead of rolling it on flour I rolled it on brown sugar and that did help a bit. I had problems with dough not rising in the 2 hours, mine took 3 1/2 in a warm kitchen. Some of the faults on this recipe could be my own fault. Hard to say. I followed the directions to the letter. The texture was not what I had expected or what I was looking for. In the end I would have to agree with my husband's comment. I'm sorry PrimQuilter.
- 1 cup scalded milk
- 1 cup lukewarm water
- 4 teaspoons yeast
- 1⁄2 cup shortening
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons salt
- 2 eggs, beaten
- 4 1⁄2 cups unsifted flour
- brown sugar
- melted butter
Directions See How It's Made
- 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.