Amish Cinnamon Buns 1994 ( Indiana)

Recipe by andypandy
READY IN: 4hrs 15mins




  • In a large mixer place the warm water, sugar, oil, potatoes, egg and salt, mix well.
  • Add the yeast, and combine well.
  • Add the milk powder, and the first addition of flour.
  • Beat for three or four minutes.
  • Gradually add the second addition of flour, and when workable, place on a floured board, and knead for ten minutes.
  • Grease a large bowl and place dough ball into bowl, greasing the top of dough.
  • Cover with towel and let rise in a warm place until double about 1 1/2 hours.
  • Punch dough down and very thoroughly break down bubbles.
  • Form again into a ball and cover let rise in greased bowl for one more hour.
  • Punch down and place onto a floured surface.
  • Roll out to 15 x 14 rectangle.
  • Spread dough with soft butter, and sprinkle a mixture of cinnamon and brown sugar over this.
  • Tightly roll up from the long side.
  • With serrated knife cut into 8-- 2 inch slices (8 large rolls) For smaller rolls, divide the dough into two, then roll into a 12 x 8 rectangle, fill and roll.
  • Cut into 9 one inch slices for each rectangle.
  • Place rolls into a greased 10 inch pans at least 2 inches deep.
  • Cover and let rise for one hour.
  • Preheat oven to 325°F.
  • Bake for 10 minutes, Raise the temperature to 350 degrees F.
  • and continue to bake 5 minutes longer.
  • Remove from oven and invert onto racks.
  • Beat all frosting ingredients, sugar, butter, flour,vanilla, and dash salt all together.
  • Then frost tops of cooled rolls.