Mornings just got a whole lot better.
This Amish Friendship Bread recipe for cinnamon rolls was submitted by Kitchen Friend Wai Chan of Williams Lake, BC Canada. Nurse by day and home baker by night, Wai also came up with this and this. Who knew one cup of starter could do so much?
Lots of people, including Kitchen Friends Heather Preuss, Susan Hunter-Whalen and Kimberly Kozicki, each of whom came up with an cinnamon roll adaptation on their own and share their recipes below.
Susan Hunter-Whalen’s recipe gives her Amish Friendship Bread cinnamon rolls an extra crunch: “This dough was really sticky so I added in an extra 1½ cups of flour to the dough. As for the filling I changed it to ½ cup sugar, 2½ tablespoons of cinnamon and added up to 1 cup of crushed nuts. I would recommend a bake time of 25-30 minutes.”
Kitchen Friend Kimberly Kozicki gave this tip: “I used my stand mixer to put the dough together. I put all the dry ingredients into the mixer bowl, added the wet ingredients, then used the dough hook. I let the mixer run for 4 to 7 minutes at medium speed, and the dough came out perfectly!”
Heather Preuss from Milton, VT, made the most of what she had…maple syrup! Here’s what she had to say: “I added 3 tablespoons of maple syrup to the frosting recipe since it’s Vermont and the sugaring season! The kids and adults ate them up. There were none left!”
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- 1 cup Amish Friendship Bread Starter
- 2 cups flour
- 1 cup milk
- 3 tablespoons sugar
- 1 egg
- ½ cup shortening
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 4 tablespoons butter softened and reserved for later
- extra flour as needed
- ¼ cup brown sugar
- 1 tablespoon cinnamon
- ½ cup crushed nuts optional
- ¼ cup butter softened
- 2 ounces cream cheese softened
- 1 cup confectioners' sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
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 (excluding the butter) and mix well.
Pour dough out onto a well-floured work surface. Knead until dough is no longer sticky, adding up to an additional cup of flour.
Roll dough into a rectangular shape ½-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 (176° C) oven for 30-35 minutes.
In a medium-sized bowl, beat frosting ingredients until smooth. Spread frosting over warm cinnamon rolls.
From Kimberly Kozicki: "I used my stand mixer to put the dough together. I put all the dry ingredients into the mixer bowl, added the wet ingredients, then used the dough hook. I let the mixer run for 4 to 7 minutes, at medium speed, and the dough came out perfectly!"