Amish Cinnamon Buns 1994 Indiana Recipe

How to Make Amish Cinnamon Buns 1994 Indiana

1. In a large mixing bowl, combine warm water, granulated sugar, oil, mashed potatoes, egg, and salt. Mix well.
2. Add yeast and mix until combined.
3. Add milk powder and 3 cups of flour. Beat for 3-4 minutes.
4. Gradually add remaining flour, until dough is workable. Turn dough out onto a lightly floured surface and knead for 10 minutes.
5. Grease a large bowl. Place dough in the bowl, turning to grease the top.
6. Cover with a clean kitchen towel and let rise in a warm place until doubled, about 1 1/2 hours.
7. Punch down the dough to release air bubbles.
8. Shape the dough into a ball, cover, and let rise for another hour.
9. Punch down the dough again and roll it out into a 15x14 inch rectangle.
10. Spread softened butter evenly over the dough. In a bowl, combine cinnamon and brown sugar; sprinkle evenly over the buttered dough.
11. Tightly roll up the dough from the long side.
12. Using a serrated knife, cut the roll into 8-10, 2-inch slices (for larger rolls) or cut the dough in half lengthwise. Roll each half into a 12x8 inch rectangle. Fill and roll as before, cutting into 9, 1-inch slices for smaller rolls.
13. Place rolls in a greased 10-inch pan (at least 2 inches deep).
14. Cover and let rise for another hour.
15. Preheat oven to 325°F (160°C).
16. Bake for 10 minutes. Increase oven temperature to 350°F (175°C) and bake for another 5 minutes.
17. Remove from oven and let cool slightly before inverting onto a wire rack.
18. While rolls cool, prepare the frosting: Beat together butter, powdered sugar, flour, vanilla, and salt until smooth and creamy.
19. Frost the cooled cinnamon buns generously.