Amish friendship bread cinnamon rolls recipes - Sense of taste
Author: Carrie Andersen
If you don't have Friendship Bread starter: make the sponge with scant ½ cup granulated sugar, ½ cup oil, 2 cups milk, 4 cups flour, and 1 Tbsp. In these Amish Friendship Bread Cinnamon Rolls, starter lends itself to a balanced, airy golden-brown dough, filled with butter, cinnamon and sugar, and topped with a slightly-tangy, a-little-bit sweet frosting.
- Amish Friendship Bread Cinnamon Rolls Recipe
- Comfort Food: Amish Friendship Bread Cinnamon Rolls
- Amish Cinnamon Bread (Friendship Bread)
- Classic Amish Cinnamon Rolls
- Can you make cinnamon rolls with Amish friendship bread sourdough starter?
- What are the ingredients in Amish friendship bread?
- How do you make Amish Bread?
- What is Amish cinnamon bread?
Amish Friendship Bread Cinnamon Rolls Recipe
Amish Friendship Bread Cinnamon Rolls. Discover our recipe rated 3/5 by 2 members.
Provided by: Emcneil
Yields: 0 servings
Number of ingredients: 22
Provided by: Emcneil
Yields: 0 servings
Number of ingredients: 22
Ingredients:
- Dough
- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 1 cup milk
- 3 tablespoons sugar
- 1 egg
- ½ cup shortening
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 4 tablespoons butter softened and reserved for later
- extra flour as needed
- Cinnamon Mixture
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup crushed nuts optional
- Frosting
- ¼ cup butter softened
- 2 ounces cream cheese softened
- 1 cup confectioners' sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
How to cook:
- Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
- Stir then add the remaining dough ingredients (excluding the butter) and mix well.
- Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky, adding up to an additional cup of flour.
- Roll dough into a rectangular shape ½-inch in thickness.
- In a small bowl, combine together the ingredients for the cinnamon mixture.
- Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
- Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
- Place on a well-greased cookie sheet and let rest for 30 minutes.
- Bake in a preheated 350° F (176° C) oven for 30-35 minutes.
- In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
Tags:
Comfort Food: Amish Friendship Bread Cinnamon Rolls
In these Amish Friendship Bread Cinnamon Rolls, starter lends itself to a balanced, airy golden-brown dough, filled with butter, cinnamon and sugar, and topped with a slightly-tangy, a-little-bit sweet frosting. If you don't have Friendship Bread starter: make the sponge with scant ½ cup granulated sugar, ½ cup oil, 2 cups milk, 4 cups flour, and 1 Tbsp. instant yeast. A note on active dry yeast: proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-5 minutes. Add it to the sponge in step 2 of the instructions where it says to add the instant yeast.
Total time: 204 minutes
Cook time: 24 minutes
Prep time: 180 minutes
Yields: 12 items
Number of ingredients: 23
Total time: 204 minutes
Cook time: 24 minutes
Prep time: 180 minutes
Yields: 12 items
Number of ingredients: 23
Ingredients:
- Sponge:
- 1 cup Friendship Bread Starter (see recipe at top of blog post)
- 2 Tbsp. granulated sugar
- ½ cup neutral-flavored oil (I used Canola)
- 1⅔ cups whole milk, scalded (heat to just below a boil)
- 3⅔ cups all-purpose flour
- 1 Tbsp. instant yeast (see note for active dry yeast)
- Dough
- ¾ cup (3.75 oz) all-purpose flour
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1½ tsp. salt
- Filling:
- 8 Tbsp. (1 stick or 4 oz) unsalted butter, room temperature
- ¾ cup (about 5.5 oz) packed dark brown sugar
- 1 heaping Tbsp. cinnamon
- Frosting:
- 2 ounces cream cheese, room temperature
- 8 Tbsp. (1 stick or 4 ounces) unsalted butter, room temperature
- Pinch salt
- 2 tablespoons buttermilk or heavy cream
- 1 teaspoon vanilla extract
- 1¾ cups (7 ounces) powdered sugar
How to cook:
- In the bowl of your stand mixer (or in a large bowl if mixing by hand), hand-stir together the starter, sugar and oil. Add the scalded milk and mix. Let the mixture sit for 15-20 minutes or until it is warm.
- Add the 3⅔ cups flour to the mixture and sprinkle the yeast on top of the flour. Scraping down the bowl with a silicone spatula, and gently mix until no dry streaks remain. The dough will be loose and look a little wet--no need to worry. Cover the bowl with a clean kitchen towel and let the sponge rest until its doubled, between 45 minutes to 1 hour, depending on the temperature of your kitchen.
- Once the sponge has proofed, add the remaining ¾ cup flour, baking powder, baking soda and salt. Using the dough hook of your stand mixer, mix at low-medium speed (I used Level 4 on my Kitchenaid Mixer) until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may take a few minutes for it to come together. Only if it is too sticky to handle or a small piece of dough won't form a ball in your hands, add more flour 1 Tbsp. at a time.
- Once uniform, scrape the dough into a lightly greased glass bowl or plastic container. Cover with a piece of plastic and let rise until doubled, about 1 hour.
- On a lightly floured (2 or 3 Tbsp) surface, roll or pat the dough into about a 18X12-inch rectangle. Using your fingers, spread the room temperature butter evenly across the top. In a bowl, combine the brown sugar and cinnamon in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
- Starting with the long end closest to you, start rolling the rectangle into a log. Rolling as tightly as possible, resist pulling and stretching the dough. One rolled, position the seam on the bottom and lightly squeeze or pat the log into an even thickness. The log will be about 20 inches long.
- Cut the log in half. Cut 6 even pieces from each half to total 12 rolls.
- Place the rolls on a parchment-lined pan or baking dish of your choosing (recommended: 2 9" round pans or 1 9"x13" inch glass or ceramic baking dish).The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until almost doubled, about an hour.
- Bake at 350 degrees for 18-24 minutes until lightly golden and baked through. Let cool until warm before frosting.
- For the frosting, cream together the cream cheese and butter in a medium bowl using a handheld (or stand) mixer. Add the salt, buttermilk, and vanilla. Mix again. Add the powdered sugar, a little at a time, and whip until light and creamy.
- Spread the icing evenly over the warm rolls. Serve immediately or let cool to room temperature and enjoy!
Amish Cinnamon Bread (Friendship Bread)
Amish Friendship Bread is a great bread for those special occasions. When you've made your bread, you can give your friends a sample and the starter that came from the original batter that helped to make the sample bread! Then your friends can make their own and pass it along to their friends. This is why the bread is called "friendship bread". It's time consuming, but it's worth it. Amish Friendship Bread is a starter bread. If you know someone with a starter, you are in luck. For those of you without access to a starter, I have placed the directions for the starter in step one. When passing the recipe on, be sure they realize that part of step one is not day one for them. Or you may want to eliminate the part of step one that does not pertain to them when passing on your starters.
Provided by: Chef Spice
Total time: 14460 minutes
Cook time: 60 minutes
Prep time: 14400 minutes
Yields: 2 servings
Number of ingredients: 11
Provided by: Chef Spice
Total time: 14460 minutes
Cook time: 60 minutes
Prep time: 14400 minutes
Yields: 2 servings
Number of ingredients: 11
Ingredients:
- 2 1/2 cups milk
- 3 cups sugar
- 4 cups flour
- 1 cup vegetable oil
- 1/2 cup milk
- 3 eggs
- 1 teaspoon vanilla
- 2 teaspoons cinnamon
- 1 (6 ounce) box vanilla instant pudding mix
- 1/2 cup nuts (optional)
- 1/2 cup raisins (optional)
Nutrition:
- Calories: 1854.4 calories
- Fat: 66.3 grams
- Saturated Fat: 12.8 grams
- Cholesterol: 165.1 milligrams
- Sodium: 759.1 milligrams
- Carbohydrate: 294.8 grams
- Fiber: 4.1 grams
- Sugar: 189.8 grams
- Protein: 23.7 grams
- Day One: For those making the starter from scratch: combine 1 cup milk, 1 cup sugar, and 1 cup flour in a large zip lock bag and mush to mix ingredients. For those receiving the fermented batter in a gallon zip lock bag: Do nothing. Leave it to sit on the counter.
- On days 2-4: Squeeze the bag several times during the day. (If air builds up in the bag, open the zip lock slightly and remove the air). I took mine to work, laid it on my desk, and to relieve stress squeezed the bag several times during the day. Ha ha ha!
- On day 5: add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour to the bag. Squeeze the bag several times during the day.
- On days 6-8: Squeeze the bag several times during the day.(remove air).
- On day 9: Add 1 cup milk, 1 cup sugar, and 1 cup self-rising flour into the bag. Close zip lock. Squeeze the bag several times during the day.
- Day 10: Pour 1/2 cup "starter" in four (4) separate gallon zip lock bags. These starters replace the milk, flour, and sugar used to start the very first batch from scratch. Give the four bags to friends along with the steps on how to finish making their own starters and bread, or freeze the starters for future use if desired, just be sure that once you take a starter out of the freezer, you let it sit out one day before starting your steps.
- In a large glass bowl add 2 cups self-rising flour, 1 cup of sugar, 3 eggs, 1 cup oil, 2 tsp cinnamon, 1/2 cup milk, 1 tsp vanilla, 1 large box (or 2 small boxes) of instant vanilla pudding, 1/2 cup of either raisins, nuts, chocolate chips or fruit (optional) or 1/4 cup of any two of these ingredients; mix well.
- Spray well 2 large loaf pans with cooking spray.
- In a small bowl or cup, mix 1 tsp cinnamon and 2 tbsp sugar. Sprinkle about 1/2 to 2/3 in loaf pans, reserving about 1/3 to 1/2 of the mix.
- Pour batter into pans.
- Sprinkle remaining cinnamon and sugar mix across the tops of the batter.(You may choose to sprinkle the remaining mix after baking the bread).
- Bake at 325 degrees for 1 hour.
- IMPORTANT NOTES:.
- You may also make small loaves. If you do, bake at the same temperature, but for 25-30 minutes.
- Do not use metal spoon or metal bowl for mixing.
- Do not refrigerate at any time during the process. Keep on the counter.
- If air builds up in the zip lock. Open the zipper slightly and squeeze the air out, being careful not to let any of the batter out. Quickly reseal.
- It is normal for the batter to thicken and bubble during the time it sits on the counter. This is called the fermentation process.
- You may replace the nuts or the raisins with chocolate chips or dried fruit (or fresh, not canned or frozen). Or you can eliminate them and just leave it plain. It's great any way you slice it. ;0).
- Also, the bread will yield more than four serving. If you do the two large loafs, it will yield how ever large a slice you want it to be. So if sliced about the size of a normal slice of bread, one loaf could yield about 16-18 slices. The serving size listed came off the paper I got with the recipe. I'm not sure why they say four servings. Each of four servings would be 1/2 a loaf.
Classic Amish Cinnamon Rolls
Sticky buns, cinnamon rolls, cinnamon buns, whatever you call it, sweet and sticky breads are staples in Amish kitchens!
Provided by: Kevin Williams
Total time: 215 minutes
Cook time: 35 minutes
Prep time: 180 minutes
Yields: 15 servings
Cuisine: American,Amish
Number of ingredients: 15
Provided by: Kevin Williams
Total time: 215 minutes
Cook time: 35 minutes
Prep time: 180 minutes
Yields: 15 servings
Cuisine: American,Amish
Number of ingredients: 15
Ingredients:
- 3 1/2 - 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 4 1/2 tsp or 2 packages regular or fast-acting dry yeast
- 1 cup milk
- 1/4 cup butter or margarine (1/2 stick) (room temperature)
- 1 large egg
- Cooking spray ( to grease bowl and pan)
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 cup butter or margarine (1/2 stick) (room temperature)
- 1 cup powdered sugar
- 1 tbsp butter or margarine
- 1/2 tsp vanilla
- 1-2 tbsp milk
How to cook:
- Cinnamon Rolls & Filling
- In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed.
- In a 1-quart saucepan, heat the milk over medium heat until very warm .
- Add the warm milk, 1/4 cup butter and egg to the flour mixture.
- Stir well with your wooden spoon.
- Then stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle.
- Sprinkle flour lightly on a countertop.
- Place dough on floured surface.
- Knead about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy.
- Spray a large bowl with the cooking spray.
- Place dough in bowl, turning dough to grease all sides.
- Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size.
- In a small bowl, mix 1/2 sugar and the cinnamon; for the filling & set aside.
- Spray the bottom and sides of a 13x9 inch pan with the cooking spray.
- Sprinkle flour lightly on a countertop .
- Place dough on the floured surface.
- Using your hands flatten dough into a 15x10-inch rectangle.
- Spread 1/4 cup butter over dough to within 1/2 inch of edges.
- Sprinkle with sugar-cinnamon mixture.
- Beginning at a 15-inch side, roll dough up tightly.
- Pinch edge of dough into the roll to seal edge.
- Stretch and shape roll until even and is 15 inches long.
- Using a sharp serrated knife cut roll into 15 (1-inch) slices.
- Place slices slightly apart in the pan.
- Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size.
- Remove plastic wrap.
- Move the oven rack to the middle position of the oven.
- Heat the oven to 350°F.
- Bake 30 to 35 minutes or until golden brown.
- Immediately remove rolls from pan; place right side up on a cooling rack.
- Cool 5 minutes.
- Glaze
- In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle.
- Over the warm rolls, drizzle glaze.
- Serve warm.
