Amish Cinnamon Flop – Better Than Takeout

Amish Cinnamon Flop is the ultimate comfort food, with a crispy exterior and soft, cinnamon-sugar interior that’s better than takeout. After making this many times, I’ve discovered the secret to the perfect flop is all in the mixing. Keep reading for my best tips or jump straight to the recipe card. If you love recipes like this, you’ll also enjoy Crockpot Cajun Butter Chicken and Pineapple Mascarpone Upside-Down Mini Cakes.

What You'll Need for Amish Cinnamon Flop – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• Optional: Powdered sugar (for dusting)
• Optional: Fresh berries (for serving)

How to Make Amish Cinnamon Flop – Better Than Takeout

1. Step 1: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
2. Step 2: Create a well in the center and add milk, egg, melted butter, and vanilla. Mix until just combined.
3. Step 3: In a shallow bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture.
4. Step 4: Place on a greased baking sheet and bake at 375°F (190°C) for 10-12 minutes or until golden brown.
5. Step 5: Dust with powdered sugar and serve with fresh berries if desired.

Storing & Reheating Amish Cinnamon Flop – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 3 days. Make-ahead tip: Prepare the dough up to 1 day ahead and store in the fridge. Bring to room temperature before baking.

Freezing Amish Cinnamon Flop – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (180°C) oven for 5-7 minutes. Microwave: Reheat in the microwave for 15-20 seconds.

Recipe Notes

• Chef tip: For a fun twist, try adding chocolate chips to the dough.
• Best substitution: Substitute the milk with buttermilk for a tangier flavor.
• Make-ahead: Prepare the dough up to 1 day ahead and store in the fridge. Bring to room temperature before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your flops are too hard, try reducing the baking time by a minute or two.

Amish Cinnamon Flop – Better Than Takeout

⏱

Prep

10 minutes

🍳

Cook

12 minutes

⏳

Total

22 minutes

🍽

Serves

12 flops

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 large egg
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar (for coating)
• 1 teaspoon ground cinnamon (for coating)

Seasonings

• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Optional Toppings

• Powdered sugar (for dusting)
• Fresh berries (for serving)

Instructions

1. Step 1: In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
2. Step 2: Create a well in the center and add milk, egg, melted butter, and vanilla. Mix until just combined.
3. Step 3: In a shallow bowl, combine 1/2 cup sugar and 1 teaspoon cinnamon. Roll dough into 1-inch balls, then coat in cinnamon-sugar mixture.
4. Step 4: Place on a greased baking sheet and bake at 375°F (190°C) for 10-12 minutes or until golden brown.
5. Step 5: Dust with powdered sugar and serve with fresh berries if desired.

Notes

• Chef tip: For a fun twist, try adding chocolate chips to the dough.
• Best substitution: Substitute the milk with buttermilk for a tangier flavor.
• Make-ahead: Prepare the dough up to 1 day ahead and store in the fridge. Bring to room temperature before baking.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your flops are too hard, try reducing the baking time by a minute or two.

Storage

• Fridge: Store in an airtight container at room temperature for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F (180°C) oven for 5-7 minutes.
• Microwave reheat: Reheat in the microwave for 15-20 seconds.
• Make ahead: Prepare the dough up to 1 day ahead and store in the fridge. Bring to room temperature before baking.

Nutrition Per Serving

• Calories: 140
• Protein: 2g
• Fat: 4g
• Carbs: 24g
• Fiber: 0.5g
• Sugar: 10g
• Sodium: 120mg
• Cholesterol: 25mg
• Sat. Fat: 2.5g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Amish Cinnamon Flop – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Amish Cinnamon Flop – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!