Each week our local paper runs a column by “The Amish Cook.” I have read and enjoyed it for years; first when it was written by the Amish cook herself, and now when her oldest daughter took over after her early death. The oldest daughter herself has 6 or 7 children, and it’s interesting to read about their recipes and lifestyle.
I clipped out this “Speedy Cinnamon Rolls” recipe and have made it twice; once last fall and again recently during a snow day. It wasn’t much work – of course, it was more work than popping open a can of Pillsbury cinnamon rolls, but c’mon – these are Amish. They’re from the people who spend an afternoon washing walls, for crying out loud. In that context, they were definitely speedy.
Knowing me, you know I didn’t use lard in these. Other than that though, I did stick to the recipe pretty much. Mixed them up, let them rise, rolled them out, sprinkled them butter, brown sugar, cinnamon, and rolled them up. Cut them (that’s the fun part), put them onto the pan, and let them rise a bit more.