Amish Cinnamon Rolls

• porções: 12 servings
• tempo ativo: 30 minutes
• tempo total: 2 hours 58 minutes

Ingredientes

½ cup whole milk

¼ cup water

2 ½ teaspoons active dry yeast

1 teaspoon granulated sugar

⅓ cup granulated sugar

1 cup mashed russet potato (unseasoned/unsalted, room temperature or slightly warm – see note!)

2 large eggs (room temperature preferred)

1 ½ teaspoons table salt

6 Tablespoons unsalted butter (softened and cut into Tablespoon-sized pieces)

4 cups bread flour + additional as needed

½ cup light brown sugar (firmly packed)

1 Tablespoon ground cinnamon

¼ teaspoon table salt

4 Tablespoons unsalted butter (softened)

2 oz cream cheese (softened)

2 Tablespoons unsalted butter (softened)

1 cup powdered sugar

½ teaspoon vanilla extract

1 Tablespoon milk

Instruções

Activate the yeast. Combine milk and water in a small microwave-safe bowl and warm to 115F (46C) (stir before checking the temperature).

Pour warmed liquid into a large mixing bowl, or the bowl of your stand mixer fitted with a paddle attachment, and sprinkle yeast and 1 teaspoon of sugar into the warmed milk mixture. Stir to combine, and let it sit for 5-10 minutes, until yeast is foamy (if yeast doesn’t foam, the liquid may have been too hot or the yeast may be expired, you will need to start over).

Make the dough. Add the sugar, mashed potato, eggs, salt, and about 3 cups (375g) of the flour. Stir until combined.

Add the butter. Add butter, 1 Tablespoon at a time, stirring after each addition and not adding the next until the first is fully incorporated.

Switch to the dough hook attachment if using a stand mixer and gradually add the remaining flour. Stir until dough starts to pull away from the bowl while mixing (note that you may not need all the flour, or you may need more than indicated. Dough should be soft and slightly tacky, but not sticky)

Knead the dough: If using your stand mixer: Knead with a dough hook attachment until dough is smooth and elastic (about 5 minutes).If kneading by hand: Transfer dough to a clean lightly floured surface and knead until dough is smooth and elastic, adding more flour if necessary (this will take about 10 minutes).

First rise: Lightly grease a large bowl, transfer dough to bowl and turn all over to coat with oil. Cover bowl with plastic wrap and place in a warm, draft-free place to rise until doubled in size (about 1-2 hours, will vary depending on the warmth of your kitchen). While the dough is rising, you can prepare your filling.

Prepare the filling: In a small mixing bowl, whisk together sugar, cinnamon, and salt. Set aside.

Butter should be soft enough to easily spread, if it’s not you can briefly microwave it to make it softer. Set aside.

Lightly grease the sides and bottom of a 13x9” (33x23) baking dish, set aside.

Assemble the rolls: Punch down your dough to deflate and transfer to a clean, lightly floured surface. Roll out to a 20x8” (50x20cm) rectangle.

Spread the softened butter evenly over the surface, leaving a ½” (1.5cm) perimeter. Sprinkle the filling evenly over the surface, gently pressing into the butter.

Roll into a log: Start with a longer end and roll the dough tightly into a log, then use your fingers to pinch a seam at the end (helps prevent unraveling). Use a sharp knife to cut the log into 12 even slices, then transfer the slices to prepared 13x9” (33x23cm) baking dish into four even rows of three, spacing rolls evenly.

Second rise: Cover dish with plastic wrap and allow to rise in a warm, draft-free place until puffed, about 30 minutes. While rolls are rising, preheat oven to 350F (175C).

Bake. Once rolls have puffed, transfer to 350F (175C) preheated oven and bake for 27-30 minutes, until top begins to turn a very light golden brown and the internal temperature of a center, second-row cinnamon roll reaches 180-185F (84C).

Make the icing: Combine cream cheese and butter in a medium-sized bowl and stir until smooth and creamy, then gradually stir in the powdered sugar until completely combined. Stir in vanilla extract and milk until creamy and fully combined.

Allow cinnamon rolls to cool for at least several minutes in their pan before spreading icing over each roll (I add the frosting while they’re still warm, but it will be thicker if you allow the rolls to cool completely first). Enjoy!

Nutrição

• Tamanho da Porção: 1 cinnamon roll
• Calorias: 395 kcal
• Gordura Total: 15 g
• Gordura Saturada: 9 g
• Gordura Insaturada: 5 g
• Gordura Trans: 0.5 g
• Colesterol: 64 mg
• Sódio: 375 mg
• Carboidrato Total: 59 g
• Fibra Dietética: 2 g
• Açúcares Totais: 26 g
• Proteína: 7 g