Print

Authentic Amish Cinnamon Flop Recipe

Two halves of a grilled Amish cinnamon flop sandwich stacked on a white plate, showing gooey brown sugar filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this traditional Amish Cinnamon Flop, a sweet yeast bread with a rich, gooey cinnamon sugar topping. It is a simple, satisfying family favorite bake.

Ingredients

Scale
  • 1 cup warm milk (about 110°F)
  • 2 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 tablespoon for yeast
  • 1/2 cup unsalted butter, melted
  • 1 large egg, lightly beaten
  • 3 1/2 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened, for filling
  • 1 cup packed light brown sugar
  • 2 tablespoons ground cinnamon

Instructions

  1. In a large bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Let stand for 5 minutes until foamy.
  2. Stir in the remaining 1/4 cup sugar, melted butter, and beaten egg into the yeast mixture.
  3. Gradually add the flour and salt. Mix until a soft dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic.
  4. Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size. This is a key step for soft yeast dough desserts.
  5. While the dough rises, prepare the filling. In a small bowl, mix the brown sugar and cinnamon until combined. Set aside.
  6. Gently punch down the risen dough. Roll the dough out on a lightly floured surface into a large rectangle, about 12×18 inches.
  7. Spread the softened butter evenly over the entire surface of the dough.
  8. Sprinkle the cinnamon-sugar mixture generously over the buttered dough.
  9. Roll the dough up tightly along the long edge to form a log. Pinch the seam closed.
  10. Place the log, seam-side down, into a greased 9×13 inch baking pan. Cover loosely and let it rest for 30 minutes. Preheat your oven to 375°F during this rest time.
  11. Bake for 25 to 30 minutes, or until the top is golden brown and the center is set. This makes a wonderful gooey cinnamon topping cake.
  12. Let cool slightly before slicing and serving warm. This is a great soft cinnamon roll alternative.

Notes

  • For an extra gooey texture, you can pour a simple glaze (powdered sugar mixed with a little milk) over the flop immediately after it comes out of the oven.
  • This recipe works well as a homemade sweet breakfast bake or a dessert.
  • You can find more Pennsylvania Dutch sweets on our site.

Nutrition

Find it online: https://kitchenuser.net/amish-cinnamon-flop-recipe/