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Soft & Fluffy: How to Make Authentic Amish Sweet Potato Cinnamon Roll

Written by Dennis Regling in Recipes,Amish Recipes

Authentic Amish Sweet Potato Cinnamon Rolls: A Cozy Comfort Classic

There is something undeniably magical about Amish baking. Rooted in tradition, simplicity, and a deep appreciation for made-from-scratch goodness, Amish recipes have a way of bringing instant comfort to any kitchen. Among the many treasured recipes passed down through generations, Amish Sweet Potato Cinnamon Rolls stand out as a true masterpiece of rustic baking.

While traditional cinnamon rolls are always a crowd-pleaser, the addition of mashed sweet potato to the dough elevates this classic treat to an entirely new level. The sweet potato does more than just impart a beautiful, golden-orange hue; it fundamentally changes the texture of the bread. The natural starches and moisture in the sweet potato yield an incredibly soft, pillowy, and tender dough that stays fresh longer than standard yeast breads.

The Secret is in the Simplicity

Amish cooking relies on pantry staples and farm-fresh ingredients. You won’t find any artificial dough conditioners or complicated techniques here. The magic happens through the slow alchemy of yeast, warm milk, farm eggs, and sweet potatoes that have been roasted or boiled until perfectly tender.

As these rolls bake, the aroma of toasted cinnamon, rich brown sugar, and buttery dough fills the home, offering a sensory experience that is just as rewarding as eating the rolls themselves. Finished with a simple, sweet glaze that melts perfectly into the spirals, these rolls are the ultimate companion to a hot cup of coffee on a crisp morning. Whether you are baking for a holiday brunch or simply treating your family on a lazy weekend, this authentic recipe will quickly become a cherished tradition in your own home.

Authentic Amish Sweet Potato Cinnamon Rolls Recipe

Prep time: 30 minutes | Rise time: 2 hours | Cook time: 25 minutes | Yields: 12-15 rolls

Ingredients

For the Dough:

  • 1 cup sweet potato puree (about 1 large sweet potato, cooked and mashed smooth)
  • 1/2 cup whole milk, warmed to 110°F
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1/2 cup granulated sugar, divided
  • 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 4 to 4 1/2 cups all-purpose flour

For the Filling:

  • 1/3 cup (5 1/3 tbsp) unsalted butter, highly softened
  • 1 cup packed light or dark brown sugar
  • 2 1/2 tbsp ground cinnamon

For the Glaze:

  • 2 cups powdered sugar
  • 3 tbsp milk (or heavy cream)
  • 1 tsp pure vanilla extract
  • 1 tbsp butter, melted

Instructions

1. Proof the Yeast

In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. Make the Dough

Add the remaining granulated sugar, sweet potato puree, melted butter, eggs, and salt to the yeast mixture. Mix on low speed until combined. Gradually add 4 cups of flour, mixing with a dough hook until the dough starts to pull away from the sides of the bowl. If the dough is too sticky, add the remaining 1/2 cup of flour a little at a time.

3. Knead and First Rise

Knead the dough on medium speed for about 5-7 minutes until smooth and elastic. The dough should be slightly tacky but not stick to your fingers. Form the dough into a ball, place it in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.

4. Roll and Fill

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, roughly 12×18 inches. Spread the softened butter evenly over the dough, leaving a small border around the edges. In a small bowl, whisk together the brown sugar and cinnamon, then sprinkle this mixture evenly over the buttered dough. Gently pat the sugar mixture into the butter.

5. Shape the Rolls

Starting from the long edge, roll the dough up tightly into a log. Pinch the seam to seal. Cut the log into 12 to 15 equal slices using a very sharp knife, unflavored dental floss, or a bench scraper.

6. Second Rise

Place the rolls into a greased 9×13 inch baking dish. Cover again with a towel and let them rise for another 30-45 minutes until they are puffed up and touching each other.

7. Bake

Preheat your oven to 350°F (175°C). Bake the rolls for 20-25 minutes, or until the tops are golden brown and the centers are cooked through.

8. Glaze and Serve

While the rolls are baking, whisk together the powdered sugar, milk, vanilla extract, and melted butter until smooth. Let the rolls cool for about 5-10 minutes in the pan before spreading the glaze generously over the top. Serve warm and enjoy!

How to Make Authentic Amish Sweet Potato Cinnamon Roll

A Mountain Town Revival: Discovering Cumberland’s Newest Mennonite Market

Written by Dennis Regling in Uncategorized

By Elizabeth Montgomery, Food Editor

Tucked away in the scenic Appalachian ridges of Western Maryland, the historic city of Cumberland is known for its rich railroad heritage and access to the Great Allegheny Passage. This season, the local culinary landscape is embracing a different kind of tradition. Just a stone’s throw from the brick-lined pedestrian mall downtown, the Wills Creek Mennonite Market has officially opened its doors, bringing an abundance of scratch-made baked goods, farm-fresh produce, and traditional deli offerings to Allegany County.

A Backstory Forged by the Railroad

The story of Wills Creek Market is one of family, heritage, and revitalizing history. The Martin family relocated to Western Maryland from the dense Mennonite communities of Franklin County, Pennsylvania, looking for more farmland and a quieter pace of life. For the past three years, the Martins became a staple at the downtown Cumberland Farmers Market, where their towering displays of fresh breads and vibrant preserves regularly sold out before mid-day.

Realizing that Cumberland residents were hungry for a year-round, permanent location, patriarch David Martin purchased an abandoned, early 20th-century brick warehouse near the Western Maryland Scenic Railroad tracks. Over the course of a year, the Martins and their extended community worked tirelessly to restore the building. They sandblasted the original brick, installed massive timber-framed display shelves, and built a state-of-the-art bakery in the back. Today, the once-empty warehouse is a bustling hub of community and craftsmanship.

Cultivating Comfort and Craft

Stepping into Wills Creek Mennonite Market is an immersive sensory experience. The high ceilings echo with the friendly chatter of neighbors catching up, while the air is thick with the aroma of cinnamon, woodsmoke, and rising yeast. The market is meticulously organized into distinct sections: a vibrant produce stand featuring seasonal local harvests, a fully stocked deli and butchery counter, and an expansive bakery case that demands your immediate attention. The Martin family’s dedication to quality is evident in every corner, with a strict adherence to unhurried, time-tested preparation methods.

Our Favorite Finds at Wills Creek

Whether you are packing provisions for a weekend biking trip along the C&O Canal or simply stocking your pantry for the week, the market is a treasure trove of hearty, wholesome foods. Here are a few standout favorites that you absolutely must add to your basket:

Glazed Fruit Fry Pies
Glazed Fruit Fry Pies

  • Glazed Fruit Fry Pies: The undisputed stars of the bakery case. These handheld, half-moon pastries are filled with sweet, homemade fruit compotes—think tart cherry, spiced apple, and blackberry—before being fried to a golden, flaky crisp and coated in a light vanilla glaze.
  • Hickory Smoked Turkey Breast: Sliced fresh at the deli counter, this turkey is smoked low and slow over real hickory wood by David Martin’s oldest sons. It is incredibly juicy, packed with smoky flavor, and free of the artificial preservatives found in standard grocery store deli meats.
  • Traditional Pennsylvania Dutch Chow-Chow: A staple of the Mennonite pantry, this vibrant, tangy-sweet relish is made from a medley of pickled garden vegetables, including green beans, cauliflower, carrots, and corn. It is the perfect accompaniment to a hearty sandwich or a plate of roasted pork.
  • Fresh-Baked Sourdough Boules: Baked before the sun comes up, these massive, crusty loaves of sourdough have a perfectly chewy interior and a complex, tangy flavor profile. They are ideal for dipping into soups or transforming into elevated grilled cheese sandwiches.

A Worthwhile Stop

Visiting Wills Creek Mennonite Market is more than just running a weekend errand; it is a grounding experience that connects the community to a slower, more intentional way of living. It is a chance to support a hardworking family while taking home food that was grown, baked, and prepared with genuine care. Be sure to arrive early on Saturday mornings—the line for those warm fry pies often stretches out the front door!

From Lancaster to the Main Line: The Philly Suburbs Welcome a New Amish Cheese Store

Written by Dennis Regling in Uncategorized

Just a short drive from the bustling traffic of Philadelphia, the rolling hills of Bucks County have long provided a scenic escape for city dwellers. This spring, the charming suburban town of Doylestown welcomes a mouthwatering new addition to its local food scene. Swapping mass-produced dairy for the rich, complex flavors of raw milk and traditional aging, Clover Creek Amish Cheese has officially opened its doors, bringing the artisanal mastery of Lancaster County straight to the Philly suburbs.

A Backstory Rooted in the Dairy Pastures

The story of Clover Creek begins seventy miles west on the Zook family farm in Lancaster County. For over three decades, patriarch Amos Zook and his family have tended a small herd of pasture-raised Jersey and Holstein cows, transforming their rich, grassy milk into award-winning cheeses using recipes passed down through generations.

Historically, Philly-area residents had to make the long trek out to Lancaster or hope to catch the Zooks at a weekend farmer’s market. However, when Amos’s youngest son, Gideon, noticed the growing suburban demand for authentic, unhurried food, he pitched a new idea. Gideon and his wife, Sarah, acquired a beautifully weathered 19th-century stone barn just outside of Doylestown. Over the winter, they meticulously restored the building, installing an expansive, temperature-controlled cheese case and a massive butcher-block tasting counter. Today, Clover Creek stands as a permanent bridge between rural Amish agricultural traditions and the discerning palates of the Philadelphia suburbs.

Clover Creek Amish Cheese i

Cultivating Craft and Flavor

Stepping inside Clover Creek is an experience in pure sensory delight. The air is cool and fragrant, carrying the earthy, tangy scent of aging dairy and smoked wood. The Zooks remain staunchly committed to traditional methods; their cheeses are made without artificial preservatives or colors, relying entirely on the quality of their farm’s raw milk, natural vegetable rennet, and the slow magic of time. Behind the main counter, large viewing windows even offer a glimpse into the store’s aging room, where massive wheels of cheese rest on raw wooden planks.

Our Favorite Finds at Clover Creek

Whether you are building the ultimate weekend charcuterie board or simply looking for the perfect slice to elevate your grilled cheese, the selection is both overwhelming and inspiring. Here are a few standout favorites that you absolutely cannot leave without:

  • Cave-Aged Sharp Cheddar: The crown jewel of the Zook family farm. Aged for a minimum of two years, this raw milk cheddar develops a stunningly complex, sharp flavor profile with those highly sought-after, crunchy calcium lactate crystals scattered throughout the paste.
  • Applewood Smoked Gouda: Unlike commercially smoked cheeses that use artificial liquid smoke, this gouda is cold-smoked for hours over real applewood chips sourced from neighboring Lancaster orchards. It boasts a creamy texture and a perfectly balanced, sweet-smoky finish.
  • Squeaky Garlic and Herb Curds: A massive hit with the after-school crowd and weekend snackers. These incredibly fresh, bite-sized cheese curds are tossed in a proprietary blend of homegrown garden herbs and roasted garlic. If you eat them the day they arrive from the farm, they still have their signature “squeak.”
  • Hand-Rolled Cultured Butter: While you are there for the cheese, you must grab a log of their Amish butter. Cultured slowly and churned to an ultra-rich 85% butterfat, it is rolled by hand and lightly dusted with coarse sea salt. Spread it on a warm piece of crusty bread, and it will change your life.
Clover Creek Amish Cheese i

A Worthwhile Trip

Visiting Clover Creek Amish Cheese is more than just running a quick errand; it is a delightful foray into the world of slow food. It is an invitation to taste the distinct difference that happy cows, green pastures, and generations of patient craftsmanship can make. Just remember to bring an insulated cooler bag in your trunk—once you sample what the Zook family has to offer, you will be stocking up for the whole neighborhood.

A Taste of the Simple Life: Middletown’s Newest Amish Eatery

Written by Dennis Regling in Uncategorized

Nestled in the heart of the Miami Valley, Middletown, Ohio, has a rich industrial history and a rapidly revitalizing downtown. Amidst the new boutiques and modern cafes springing up along Central Avenue, a decidedly different kind of dining experience has recently opened its doors. Swapping fast-casual trends for slow-cooked comfort, The Gathering Table Amish Eatery is bringing the hearty, scratch-made traditions of Ohio’s Amish country to Butler County.

A Backstory Rooted in Adams County

The story of The Gathering Table begins a couple of hours south in the rolling foothills of Adams County, home to one of Ohio’s most traditional Amish settlements. For generations, the Yutzy family has been renowned in their community for their massive, sprawling post-church Sunday dinners, where grandmother Miriam Yutzy’s recipes took center stage.

As the Yutzy children grew older and sought new opportunities to support their expanding families, patriarch Eli Yutzy saw potential in a vacant historic diner in downtown Middletown. Over the course of six months, the family worked together to completely transform the space. They tore out the old linoleum and drop ceilings, replacing them with hand-crafted cherry wood tables, exposed brick, and warm, lantern-style lighting. The result is a welcoming, tech-free haven where the focus remains entirely on good food and good company.

Cultivating Comfort and Community

Stepping into The Gathering Table is a grounding experience. There are no televisions glowing in the corners or loud music pumping through the speakers. Instead, the soundtrack is the clatter of heavy ceramic plates, the hum of friendly conversation, and the sizzle of the kitchen. The Yutzys are deeply committed to keeping their food authentic: breads are baked fresh every morning at dawn, meats are sourced from local Ohio farms, and the mashed potatoes are always made from scratch—never from a box.

Our Favorite Finds at The Gathering Table

Whether you are a local resident looking for a hearty weeknight supper or passing through the Miami Valley on a weekend road trip, the menu is packed with stick-to-your-ribs Midwestern classics. Here are a few standout favorites that you simply cannot miss:

  • Amish Wedding Steak: A traditional staple of Amish celebrations, this dish features heavily seasoned, hand-formed ground beef patties that are slow-baked in a rich, savory mushroom and onion gravy until they melt in your mouth.
  • Broasted Pork Chops: Thick-cut, bone-in pork chops are marinated and cooked in a specialized pressure fryer, resulting in a perfectly crispy, golden-brown exterior and a remarkably juicy, tender center.
  • Sweet Corn Casserole: The ultimate comfort side dish. This deeply comforting, spoonable casserole walks the line between a savory side and a sweet pudding, baked in cast iron until the top forms a perfect golden crust.
  • Black Raspberry Pie: Ohio is known for its wild black raspberries, and this pie does them justice. A generous mound of tart, sweet local berries is baked into Miriam Yutzy’s signature flaky lard crust and served warm with a scoop of hand-churned vanilla ice cream.
Black Raspberry Pie

A Worthwhile Meal

Visiting The Gathering Table is more than just trying out a new local spot; it is a step back to a simpler time. In a world that often prioritizes speed and convenience, this eatery invites Middletown residents to slow down, share a heavy basket of warm yeast rolls, and savor food made with intention and care. Just be sure to bring a hearty appetite, as the Yutzy family’s portion sizes are as generous as their hospitality.

Bringing Arthur to the Avenue: Champaign’s Newest Amish Eatery

Written by Dennis Regling in Uncategorized

Amidst the lively energy of a bustling college town, a surprisingly serene and hearty new dining destination has taken root in Champaign, Illinois. While the city is celebrated for its diverse culinary scene and vibrant campus life, The Prairie Hearth Amish Eatery offers a completely different pace. Swapping commercial fryers and fast-casual buzz for slow-roasted meats and scratch-made pies, this new establishment brings the authentic flavors of Illinois’ Amish country right to the heart of Champaign.

A Backstory Rooted in the Illinois Prairie

The story of The Prairie Hearth originates just 40 minutes south in Arthur, Illinois, home to the state’s oldest and largest Amish settlement. For over a decade, the Hostetler family made the early morning drive to set up their baked goods and preserves stand at Urbana’s Market at the Square. Their massive cinnamon rolls and handmade fruit pies routinely sold out before the mid-morning rush, leaving local residents consistently asking for more.

Recognizing the deep local craving for unhurried, comforting food, patriarch Jacob Hostetler and his daughters decided to expand their horizons. They acquired a vacant, sunlit storefront near downtown Champaign, outfitting the space with heavy, hand-hewn oak tables crafted by their neighbors back in Arthur. Today, The Prairie Hearth stands as a bridge between the quiet agricultural traditions of Douglas County and the bustling, modern streets of Champaign-Urbana.

The Prairie Hearth

Cultivating Comfort and Community

Stepping into The Prairie Hearth is like entering a welcoming farmhouse kitchen. The dining room bypasses modern restaurant trends—you won’t find neon signs or loud background music here. Instead, the atmosphere is defined by the soft clatter of silverware, the warm, yeasty aroma of fresh-baked dinner rolls, and the gentle, friendly service of the Hostetler family. Every dish is a testament to the slow craft of cooking, utilizing local ingredients and generations-old Pennsylvania Dutch and Midwestern Amish recipes.

Our Favorite Finds at The Prairie Hearth

Whether you are a university student seeking a taste of home or a local family looking for a hearty Sunday-style dinner, the menu is packed with satisfying, stick-to-your-ribs fare. Here are the standout favorites you absolutely cannot miss:

  • Golden Broasted Chicken: The undisputed star of the menu. The chicken is marinated, lightly breaded, and cooked in a specialized pressure fryer that locks in the juices while creating an impossibly crispy, grease-free golden crust.
  • Brown Butter Egg Noodles: A true comfort classic. Thick, hand-rolled egg noodles are boiled to tender perfection and tossed in a rich, nutty brown butter sauce, served alongside a generous scoop of creamy, skin-on mashed potatoes.
  • Slow-Roasted Pork and Sauerkraut: This traditional dish features tender, fall-apart pork roast slow-cooked for hours alongside tangy, homemade sauerkraut. It’s a savory, belly-warming plate that perfectly balances richness and acidity.
  • Amish Peanut Butter Pie: You simply cannot leave without trying a slice of this legendary dessert. A flaky, hand-crimped crust is filled with a rich, creamy, sweet-and-salty peanut butter mousse, then topped with a mountain of fresh whipped cream and chocolate shavings.
Amish Peanut Butter Pie

A Worthwhile Meal

Visiting The Prairie Hearth is more than just checking out a new restaurant; it is a grounding experience. In a city that is always moving at a rapid clip, this eatery is an invitation to slow down, pass a basket of warm bread around the table, and savor a home-cooked meal rooted in Midwestern tradition. Just remember to arrive with an empty stomach—the portions are generous, and the pie case at the front counter is impossible to resist.

The Heart of the Feast: How to Make Traditional Amish Wedding Steak

Written by Dennis Regling in Amish Recipes

In Amish communities, a wedding is not just a ceremony; it is a monumental, day-long celebration that involves the entire church district. With guest lists routinely stretching into the hundreds, feeding the attendees requires an incredible feat of communal cooking. The menu must be hearty, deeply comforting, and capable of being scaled up to feed a massive crowd.

Enter one of the most beloved staples of Pennsylvania Dutch and Midwestern Amish gatherings: Amish Wedding Steak.

Despite the name, you won’t find premium cuts of ribeye or filet mignon on the table. Amish Wedding Steak is a testament to the ingenuity of traditional farmhouse cooking—it elevates humble, economical ingredients into a dish fit for a celebration. At its core, it consists of heavily seasoned, hand-formed ground beef patties that are pan-seared and then slow-baked in a rich, bubbling mushroom and onion gravy. The slow-cooking process transforms the meat, making it so tender that it quite literally melts in your mouth.

Whether you are feeding a hungry family on a Tuesday night or hosting a Sunday dinner, this recipe brings the warmth and simplicity of the Amish gathering table right into your own kitchen.

Traditional Amish Wedding Steak Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour
  • Servings: 6 to 8

Ingredients

For the “Steaks”:

  • 2 lbs ground beef (80/20 chuck is best for flavor and moisture)
  • 1 cup crushed saltine crackers (or plain breadcrumbs)
  • ½ cup whole milk
  • 2 large eggs, lightly beaten
  • 1 tbsp dried minced onion (or 1 tsp onion powder)
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil or butter (for searing)

For the Mushroom & Onion Gravy:

  • 1 large yellow onion, thinly sliced
  • 8 oz fresh cremini or white button mushrooms, sliced
  • 4 tbsp unsalted butter
  • 4 tbsp all-purpose flour
  • 3 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce (optional, but adds great depth)
  • Salt and pepper, to taste
wedding steak Amish
Amish Wedding Steak and Blackberry Pie

Instructions

  1. Preheat your oven: Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish and set it aside.
  2. Mix the meat: In a large mixing bowl, combine the ground beef, crushed saltines, milk, eggs, dried minced onion, garlic powder, salt, and pepper. Use your hands to mix everything together until just combined—be careful not to overwork the meat, or the steaks will become dense.
  3. Form the steaks: Divide the meat mixture into 6 to 8 equal portions. Form them into oval-shaped patties, about ¾-inch thick.
  4. Sear the patties: Heat the vegetable oil or butter in a large, heavy-bottomed skillet (cast iron works beautifully) over medium-high heat. Add the patties and sear them until a dark brown crust forms, about 3 to 4 minutes per side. You don’t need to cook them all the way through. Transfer the browned patties to your prepared 9×13 baking dish. Do not wipe out the skillet!
  5. Sauté the vegetables: Lower the heat to medium. Add the sliced onions and mushrooms to the beef drippings left in the skillet. Sauté until the onions are soft and translucent and the mushrooms have released their moisture, about 5 to 7 minutes.
  6. Build the gravy: Add the 4 tablespoons of butter to the skillet with the vegetables. Once melted, sprinkle the flour over the top. Stir constantly for about 2 minutes to cook out the raw flour taste.
  7. Simmer the sauce: Slowly whisk in the beef broth and Worcestershire sauce, scraping up any brown bits from the bottom of the skillet. Bring the gravy to a gentle simmer and let it thicken for 3 to 4 minutes. Taste and season with additional salt and pepper as needed.
  8. Bake to perfection: Pour the hot mushroom and onion gravy evenly over the seared patties in the baking dish. Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes, allowing the gravy to bubble and thicken slightly around the edges.
  9. Serve and enjoy: Let the dish rest for 5 minutes before serving.

Serving Suggestion: True to Amish tradition, this dish demands a sturdy side to soak up all that incredible, savory gravy. Serve your Wedding Steak over a generous mound of scratch-made, buttery mashed potatoes alongside a helping of green beans or sweet corn.