Cinnamon Rolls
I love cinnamon rolls, but it’s such a rare treat. I plan to make this for Christmas to serve with breakfast.
For the dough, combine the following in a bowl:
- ¾ cup fresh Amish starter
- ¼ cup warm water
- 2 eggs
- ½ cup brown sugar, not packed
- ¼ tsp salt
- ½ stick butter or margarine, melted and slightly cooled
- 2-3 cups flour, added gradually after the others are combined
- Stir enough to form a slightly stiff dough. Knead until smooth. Let stand, covered, until double.
- Roll out into a large rectangle, about 18″ by 15″. Melt 2 Tbs butter, spread over the dough.
For the filling, combine:
- ½ cup brown sugar
- 1 Tbs cinnamon and ¼ tsp cloves, nutmeg, ground coriander, etc (to taste)
- ¾ cup chopped nuts and/or raisins
- Sprinkle evenly over the dough.
- Roll up tightly, starting at a long side. Seal the edge.
- Slice evenly into twelve slices. Place, cut side down, in a large greased baking pan. Let rise.
- Bake 20 – 25 minutes at 400F. Cool on a rack. Drizzle with icing.
To make the icing, combine:
- ½ cup confectioner’s sugar
- ¼ tsp vanilla (or lemon juice)
- 1 Tbs milk
Mix enough additional confectioner’s sugar to make the right consistency.
Tags: wild yeast