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Amish Cinnamon Flop

Four sticky, gooey Amish Cinnamon Flop rolls on a white plate, one broken open showing the soft interior.
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A recipe for traditional Amish Cinnamon Flop, a soft, gooey sweet bread baked with a rich brown sugar and cinnamon topping.

Ingredients

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  • 1 cup warm milk (105-115 degrees F)
  • 1/2 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup unsalted butter, softened
  • 2 large eggs, room temperature
  • 4 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted, for topping
  • 1 cup packed light brown sugar, for topping
  • 2 tablespoons ground cinnamon, for topping

Instructions

  1. Combine the warm milk, 1 tablespoon of the granulated sugar, and the yeast in a large bowl. Let stand for 5 to 10 minutes until foamy.
  2. Add the remaining granulated sugar, softened butter, and eggs to the yeast mixture. Mix until just combined.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
  4. Knead the dough on a lightly floured surface for about 5 to 7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. While the dough rises, prepare the topping. In a small bowl, mix the brown sugar and cinnamon together.
  6. Grease a 9×13 inch baking pan. Pour the melted butter into the bottom of the prepared pan. Sprinkle the brown sugar and cinnamon mixture evenly over the butter.
  7. Punch down the risen dough. Roll the dough out on a lightly floured surface into a large rectangle, roughly 12×18 inches.
  8. Sprinkle half of the remaining brown sugar and cinnamon mixture over the surface of the dough. Roll the dough tightly into a log along the long edge.
  9. Cut the log into 12 equal pieces. Place the pieces cut-side up in the prepared baking pan over the sugar mixture.
  10. Cover the pan loosely and let the rolls rise again for 30 minutes.
  11. Preheat your oven to 375 degrees F.
  12. Bake for 25 to 30 minutes, or until the tops are golden brown.
  13. Remove from the oven and let cool in the pan for 5 minutes. Invert the pan onto a serving plate to release the gooey topping. Serve warm.

Notes

  • For a softer texture, ensure your milk is warm but not hot, as high temperatures can kill the yeast.
  • Do not over-knead the dough; stop when it is smooth.
  • If you prefer a stickier bottom, you can increase the melted butter in the pan to 3/4 cup.

Nutrition

Find it online: https://savorsensations.com/amish-cinnamon-flop-recipe/