The Amish Cook makes amazingly delicious cinnamon rolls.  I think the photos speak volumes here!:) These are some photos of a recent batch of Lovina’s homemade rolls.  They are soft, sweet bites of bliss.  Homemade cinnamon rolls are a staple in most Amish kitchens, because they are an inexpensive sweet treat that is actually pretty versatile. You can serve them for breakfast or for an after-school snack.  They can be made in large batches for an easy breakfast for company, or in small quantities just for the family.  They can be caramel, maple, or powdered sugar frosted.  The varieties are endless.  Lovina uses her Mom’s cinnamon roll, a conventional, tasty roll.

Mother’s Cinnamon Rolls

1-1/2 cups milk, scalded

2 teaspoons salt

1/2 cup sugar

1/2 cup margarine

2 packages of yeast

1/2 cup warm water

3 eggs, beaten

6 cups Robin Hood flour

Brown sugar (to taste)

Cinnamon (to taste)

Frosting: 1 tablespoon water, 1 cup sifted powdered sugar, 1/2 teaspoon vanilla extract

DIRECTIONS: Scald milk in a saucepan and then pour into a large mixing bowl. Add salt, sugar, and margarine to the scalded milk. In separate bowl, add yeast to water and let stand 5 minutes. Then add to the milk mixture. Add beaten eggs and 3 cups of flour and mix. Add 3 more cups of flour and mix. More flour can be added if needed to make the dough elastic and easy to handle. Let rise until double. Divide dough into two and roll out and then spread with soft margarine or butter. Sprinkle with brown sugar and cinnamon (Editor’s note: Lovina did not give amounts because this is really a matter of preference. She adds a layer of brown sugar and then a layer of lots of cinnamon, because she really likes cinnamon. Adjust these two ingredients to your preference). Roll up like you would a jelly roll and cut into 3/4 inch width. Put into light greased pie pan and let rise until almost level with the top of the pan. Bake at 350 degrees for 15 minutes.