Submitted by: Wai Chan (Williams Lake, BC Canada)
Image (c) Wai Chan (Williams Lake, BC Canada)
“Mornings just got a whole lot better with these Amish Friendship Bread Cinnamon Rolls.”
Prep Time: 12 hours
Cook Time: 30-35 minutes
Servings: 12
Yield: 12 rolls
Ingredients
Dough:
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)
Frosting:
1/4 cup butter, softened
2 ounces cream cheese, softened
1 cup confectioners’ sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Directions
- 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 and mix well.
- 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.)
- Roll dough into a rectangular shape 1/2-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 oven for 30-35 minutes.
- In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
- ENJOY!
Kitchen Notes
From Wai Chan: “This dough was incredibly sticky. I would recommend adding an extra cup of flour into the batter to see if it will make it easier to work with.”
From Susan Hunter-Whalen: “This dough was really sticky. I added in an extra 1 1/2 cups of flour to the dough. As for the filling I changed it to 1/2 cup sugar, 2 1/2 tablespoons of cinnamon and up to 1 cup of crushed nuts. I would recommend a bake time of 25-30 minutes.”
From Heather Preuss (Milton, VT): “I added 3 Tbsp of maple syrup to the frosting recipe — since it’s Vermont, and sugaring season! The kids and adults ate them up. There were none left!”
Image Gallery
L to R: (c) Susan Hunter-Whalen; (c) Heather Preuss (Milton, VT); (c) Heather Preuss (Milton, VT)
Yum Yum sure looks good I will have to try this
when it says “1 cup bread starter”- I am confused. Is that what is in the zip lock bag on day 10, or is that Day 10′s contents, plus the cup milk, sugar, and flour that you add on Day 10?? Help
Hi Helen! If you don’t keep a running starter (some that’s always on hand), then on Day 10, AFTER you add 1 cup milk, 1 cup sugar, and 1 cup flour and mix it together, then put 1 cup each into Ziploc baggies to give to friends, whatever is left over for you to bake with (usually much more than 1 cup!) is what you would use.
So you can scoop out a cup of your remaining starter for this recipe, and if you still have some left over, you can leave that in the bowl and feed it again on Day 6 and then again on Day 10 (stirring everyday!), and then start all over again. You can also just store the leftover starter (in a Ziplock if it’s easier) and bake with it whenever you want — you don’t have to keep sharing it every 10 days. After the first 10 days you can bake with your starter at any time, just don’t forget to feed it about once a week!
Does this help?
xoxo, Darien
Darien, I had posted a question earlier about the large amount of starter I had left in the bowl after measuring out 4 one cup starters–much too much left. In the recipe directions it states to add 1 1/2 cup flour, milk, and sugar on day 10 BUT in your directions above it states the amount of sugar, flour, and milk is one cup on day 10. Which is correct? Thank you ♥.
I would appreciate this question being answered as well…..Thank you:))
I have seen instructions for either way; feeding 1 cup of each on days six and ten – or 1 1/2 cups of each.
I generally do the 1 cup of each since that’s what I originally learned – plus, I don’t have AS MUCH at the end. But, if I plan to do a lot of baking or have friends asking for it, I do more.
I’ve never really tried the “no counting days” method of just feeding and going with it. Maybe I should try that next time around.
Those look divine!!!! I really need to get some starter started.
Yay! Hope you do soon! It is so easy to do! *Happy Baking*
Looks great!
I haven’t had Amish Friendship Bread since I was in my 20′s. A friend shared your website and I just started a “starter” today. I can’t wait to begin baking.
I’m baking these right now…they look so pretty. It’s my first time ever making cinnamon rolls. I do love experimenting with the friendship bread starter. I’ve been keeping mine in a glass jar and just stirring it with a wooden spoon.
Why is my Cinnamon roll picture with Wai Chan’s recipe and not my recipe? Where is my recipe? I would like my picture to go with my recipe and be taken off his recipe please.
I just finished eating one of these & it was amazing!
I added 1 1/2 cups of flour to the dough after 24 hours (it took a long, patient while to rise) along with the balance of the dough ingredients. Then put it back into the bowl to rise (kinda) another 8 hours. I rolled it out this morning & let it sit in the pan for 2 hours before baking. I make a caramel sauce for the bottom of one pan (added walnuts too), and left the other pan bare.
It took about 35 minutes and was worth all the time & effort!
Great, Lisa!
Thanks for sharing your experience with us. This is a reader submitted recipe so we really appreciate feed back on the recipe. We will add your comments, changes and tips to the Kitchen Notes! Feel free to snap pictures of anything you make or remake in the recipe box and share with us. We really love seeing what you make!
Have a great day!
I would like to know, can Splenda be substituted for real sugar in the starter.
Cinnamon Rolls are in the ‘planning stage’ for tomorrow. Tomorrow night, we feast like kings and queens.