I was on Facebook. I follow a group called Recipes (Amish and More). I like the group for the most part. All of the recipes are made from scratch and feature more traditional or old fashion foods.
I saw a posting from someone asking for a recipe for Long Johns. For those of you who don’t know, they are a rectangle-shaped doughnut flavored roll. Most have a frosting. Some have a cream filling inside.
There were many recipes, ideas, and suggestions to the post and I found myself reading them. I saw this recipe.
Then I saw the person who posted the recipe also put up this picture…
“When our middle son got married we converted his bedroom into our baking room. I absolutely love it. You can also use this recipe for what we call a Cinnamon Swirl. Be sure to add the cinnamon in the dough for those. After the dough rises the first time roll it out like you’re going to make cinnamon rolls, but only put a thin layer of cinnamon down then roll, cut & let them rise again before frying. Glaze when hot.”
Um, the rolls looked delicious so I decided to half the recipe and give them a try.
Look, I had a helper…GANNON!!
We mixed up the dough, let it rise and then rolled it out as suggested. We sprinkled with cinnomon.
We put them on a greased cookie sheet so they could rise again.
Then after they had risen, we fried them.
I made maple frosting for them.
So how were they…VERY GOOD. I’ll be making them again. I will make sure to cut the rolls thinner though. I had the rolls in the oil frying long enough, but they were too thick and were slightly doughy in the inside…not bad and perfectly edible but to make them even better, I would cut them thinner. Cutting them thinner would allow the inside to cook better.
Also, I used a recipe for the frosting that was provided but I’ll go back to using my own recipe that has cream cheese in it. That recipe is:
1/4 cup butter
4 oz cream cheese
1 Tablespoon of maple flavoring
Enough powdered sugar to be your preferred consistency
Everyone in the family really liked these. A half of a batch made 18 rolls. I think I would aim for the recipe to make 20 rolls instead so that the inside isn’t doughy.
One thing I was pleasantly surprised about, the rolls were really good the next day. Other recipes left the rolls a little dried out the next day. So, it’s okay to make a batch and have leftovers…YAHOO! That sounds like a good plan.