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Amish Cinnamon Rolls

RuthAnn Zimmerman
Makes 3-4 Dozen Cinnamon Rolls
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Ingredients
  

  • 2 cups warm water
  • 2 TBS active dry yeast
  • 1 TBS + 1 cup granulated sugar
  • 10 cups of flour
  • 2 cups Mashed potatoes (or 2 cups Instant Potatoes
  • 1 cup melted butter
  • 5 eggs
  • 2 cups brown sugar
  • 1/2 cup butter
  • 1/2 cup milk

Instructions
 

  • Mix together: 
    2 cups warm water 
    2 TBS active dry yeast 
    1 TBS sugar 
    Let rest until yeast is dissolved and foamy. 
  • Then Add: 
    4 cups flour 
    Mix until smooth texture, let rise until double in size. 
  •  Mix together enrichment ingredients: 
    2 cups mashed potatoes (or 2 cups prepared instant potatoes) 
    1 cup granulated sugar 
    1 TBS salt 
    1 cup melted butter 
    5 beaten eggs 
    Add to your yeast mixture 
  • Add: 
    6 cups flour 
    Knead until smooth and elastic, let rise until double, divide into 4-6 portions and roll each portion into 1/4 to 1/2 inch a rectangular shape. Spread with butter, sprinkle with brown sugar and cinnamon. Then roll up your rectangle starting with the long side. Cut into 1 inch slices with a string, place into pan and let rise until double in size. 
    Bake at 350F for 15-35 minutes, depending on the size of your rolls, until they just start changing color over top. 
  • Recipe for sticky bun mixture: 
    2 cups brown sugar 
    1/2 cup butter 
    1/2 cup milk 
    Cook together until sugar is dissolved, spread into bottom of two 9x13 pans, sprinkle with nuts of choice, place unbaked cinnamon rolls on top of sticky layer, bake as usual. When serving sticky buns, flip them upside down with the sticky layer as the top. 

Notes

 *How to video on our YouTube channel: Homesteading with the Zimmermans