Homestyle Cookin' | Mennonite Cinnamon Rolls


I guess I could call them Amish cinnamon rolls, but I didn't get the recipe from an Amish woman....I got it from a beautiful Mennonite woman! It seems like most people relate better to "Amish" recipes, but I thought I'd be politically correct today.

These are my go to cinnamon rolls. I've tried so many other recipes (even the Pioneer Woman's, *gasp*), but this one, this one takes the trophy every.single.time....



Please keep in mind that this recipe was given to me by a woman who is an amazing cook and hardly measures anything. I had to learn, quite often, how to adapt recipes that I tried at home when trying to replicate Mennonite recipes from the cute little Mennonite store I used to work for. This recipe did not come from that store, but from a beautiful Christian woman who loves her family and tends to her family better than any other woman I know.

Click here for printable recipe

Mennonite Cinnamon Rolls

DOUGH:
1 Tbs or package yeast
½ c warm water
2 c milk
½ c butter
2 Tbs salt (unless you’re using salted butter)
1/3 c sugar
7-8 c flour

In a mixing bowl add yeast to warm water. Set aside.
Warm milk (just slightly) on stove.
Add butter, sugar, and salt to milk. Stir until somewhat dissolved or until butter is almost melted.
Add milk mixture to yeast mixture. Combine.
Add 5 cups of flour and mix well. Keep adding flour until you have a smooth and elastic dough. Dough will be slightly sticky but not too sticky where you can’t get it off of your hands.
Flour your surface and knead dough for 5 minutes. Continue to flour your surface while kneading should dough start to stick.
Let dough rise in a warm place until doubled. (I like to put in a bowl on a heating pad for faster rising)

FILLING:
1/3 c butter
2/3 cup sugar
1/3 c brown sugar
2 tbs cinnamon

Add all ingredients to a pan until slightly liquidy but not runny. Should be spreadable. Unfortunately, I’ve never measured this part, so add more sugar to make it thicker (which will most likely be necessary).

COMBINE:
Once dough is risen, divide dough in half and roll each half out into a ½” thick rectangle. If you’ve done it right, you’ll notice that your dough is very light and airy feeling as you roll it out.
Spread ½ of sugar mixture over each piece of dough (just thin enough to slightly coat all of the dough, don’t spread too thick).
Roll dough, starting from a long side. Don’t roll too tightly, but make sure it’s tight enough to keep your filling in place.
Next, take a piece of thread and cut ¾” to 1” cinnamon rolls, depending on what size you’d like. Place in a buttered pan (I use 4+ round cake or pie pans, but you could use a rectangle baking dish). Let rise for approx. 20 minutes and then bake in a preheated 350 degree oven for 10-15 minutes OR until tops are hardening and start to color around edges. You do not want your cinnamon rolls brown on top. As soon as they start to turn, take them out. This keeps them extra moist. Allow to cool until warm to the touch, then add frosting while still warm.

FROSTING:
2 Tbs soft butter
4-6 cups powdered sugar
1 ½ tbs vanilla extract
3-4 Tbs hot water

Stir together all ingredients, starting with just 4 cups of p. sugar. Add sugar gradually until just “spreadable”. Frost rolls when they are still warm but not too hot. This allows the frosting to start melting, but still keeps frosting on top of rolls.

I hope that you and your family enjoy this recipe as much as my little family has!!



Holistic Health