Sunday, May 22, 2011

Amish Friendship Bread Cinnamon Rolls

Here is what we had this morning for breakfast.


1 cup Amish Friendship Bread Starter
2 cups flour
1 cup milk
3 tablespoons sugar
1 egg
1/2 cup shortening
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Extra flour to knead

Cinnamon mixture:
1/4 cup brown sugar
1 tablespoon cinnamon
1/2 cup crushed nuts (optional)

1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioner’s sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
  1. Combine the dough ingredients: starter, flour and milk. Set aside at room temperature for 10-12 hours, or overnight.
  2. Stir then add the remaining dough ingredients and mix well.
  3. Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky. (I found I had to add at least an extra cup of flour.)
  4. Roll dough into a rectangular shape 1/2-inch in thickness.
  5. In a small bowl, combine together the ingredients for the cinnamon mixture.
  6. Lightly brush softened butter over the surface of the dough and sprinkle on the cinnamon mixture.
  7. Roll up dough and pinch to seal the seam. Cut into 1-inch slices.
  8. Place on a well-greased cookie sheet and let rest for 30 minutes.
  9. Bake in a preheated 350° F oven for 30-35 minutes.
  10. In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
  11. ENJOY!

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