Cinnamon Rolls and Brown Sugar Frosting
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Easy Cinnamon Rolls
This week a reader requested a recipe for the cinnamon rolls and brown sugar icing mentioned in my novel Something New. It wasn't included in the recipe section at the end of the novel. So Ceil, this is for you and anyone else who wants to bake up an old fashioned breakfast.
This recipe is from a cookbook created by the Mary and Martha Fellowship of the Sharon Mennonite Church of Plain City, Ohio. I attended this church in my early twenties. The old favorite is found on page 12, contributed by Mrs. John J. (Janet) Mast.
1 cup milk
1 pkg. yeast
1/2 c. butter
1/2 c. warm water
1 tsp. salt
1 egg
1/2 c. sugar
1 T. cinnamon (or to taste)
4 cups flour
Scald milk. Add butter, salt, sugar to milk. Let cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture to milk mixture; then add egg and 2 cups of flour. Stir until smooth. Add and mix remainder of flour. Cover and set in frig at least 2 hours. Remove and let it get room temperature. Knead. Roll out on floured sheet or counter. Spread melted butter, sprinkle with sugar and cinnamon. Roll up and cut 1 inch thich slices. Put into buttered pans and let rise double. Bake at 350 degrees. Ice with brown sugar icing (below).
Penuche Icing
Also called Amish Brown Sugar Icing
In my opinion, this icing must be used on cinnamon rolls. I also use it on oatmeal cake. It is my mom's recipe, but my mother-in-law gave me the tip of boiling and stirring for exactly two minutes. It makes the perfect consistency. If it cooks too long, it will crack once it cools.
1/2 c. butter or margerine
1/4 c. milk
1 c. brown sugar (packed)
2 c. powdered sugar
Melt butter in saucepan, add brown sugar and milk. Bring to a boil and cook over low heat, stirring for 2 minutes. Remove from stove and add the confectioners sugar until smooth. I use a beater. Spread over rolls or cake immediately.
If you make these, send a photo to christianfiction@rocketmail.com and I'll add them to my pinterest page. I'll do this for photos from any of the recipes you try from my blog.
What are your breakfast favorites?
(Feel free to add a link in your comments)
Categories: Mennonite Recipes
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8 Comments
Yum! That sounds good. Send the pic to christianfiction@rocketmail.com.
Saturday Morning Sticky Buns
Dough:
¼ cup warm water (105° to 115°)
1 pkg. rapid rise yeast
1/3 cup sugar
¾ cup milk
4 tbsp unsalted butter, plus more for greasing
3 large egg yolks
1 tbsp finely grated orange zest
1 ¼ tsp salt
4 to 4 ¼ unbleached all-purpose flour plus more for dusting
Filling:
½ cup packed brown sugar
1 tbsp ground cinnamon
4 tbsp unsalted butter
Topping:
¾ cup packed brown sugar
4 tbsp unsalted butter
3 tbsp honey
1 tbsp light corn syrup
1 ½ cups coarsely chopped pecans
Dough: In the bowl of an electric mixer, combine warm water, yeast and 1 tsp sugar. Stir to dissolve and let sit until foamy, about 5 minutes. Add milk butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Switch to a dough hook and then again on low speed slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. Shape the dough into a ball and place in a large buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in warm place until doubled in volume about 1 hour. After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes. Filling: Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate. Roll dough out into a 12?x18? rectangle. Brush with melted butter and sprinkle with cinnamon/sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut cross-wise into 15 slices. Topping: In a 1 qt saucepan combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9x13 pan and sprinkle pecans on top. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and refrigerate overnight. Remove the rolls from the refrigerator and let stand at room temperature while the oven pre-heats. Preheat oven to 375°. Bake buns until golden 20 minutes. Remove pan from oven and immediately invert onto a jelly roll pan with wax paper on it. Let buns cool slightly and serve warm.
Love country markets! I used to get sweet corn from one in Prescott (Arizona). After years they went out of business. It was so sad.
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