Amish Cinnamon Flop: Better Than Takeout!

Amish Cinnamon Flop is the best crispy, golden dessert that melts in your mouth! After making this many times, I discovered the trick to a perfect flop every time. Keep reading for my tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Cinnamon Sugar Cruffins and Delicious Vanilla Bean Crème Brûlée Cheesecake Cupcakes.

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
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter
• 1/2 cup milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Optional: Powdered sugar for dusting
• Optional: Whipped cream or vanilla ice cream for serving

How to Make Amish Cinnamon Flop: Better Than Takeout!

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Step 3: Stir in the milk and vanilla extract until a soft dough forms. If the dough is too sticky, add a little more flour.
4. Step 4: Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/2-inch thick. Cut the dough into 2-inch squares.
5. Step 5: Place the squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and crispy. Allow the flops to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Step 6: Dust the Amish Cinnamon Flops with powdered sugar and serve with whipped cream or vanilla ice cream, 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: The dough can be made ahead of time and refrigerated for up to 24 hours.

Freezing Amish Cinnamon Flop: Better Than Takeout!

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 5-7 minutes. Microwave: Not recommended for reheating in the microwave.

Recipe Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: You can substitute the milk with almond milk or coconut milk for a dairy-free version.
• Make-ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the flops are not crispy, try baking them at a higher temperature or for a longer period of time.

Amish Cinnamon Flop: Better Than Takeout!

⏱

Prep

15 mins

🍳

Cook

15 mins

⏳

Total

30 mins

🍽

Serves

12 flops

🥗

Diet

Vegetarian

Ingredients

Main Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1 tsp salt
• 1/2 cup cold unsalted butter
• 1/2 cup milk
• 1 tsp vanilla extract

Seasonings

• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger

Optional Toppings

• Powdered sugar for dusting
• Whipped cream or vanilla ice cream for serving

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger. Cut in the cold butter until the mixture resembles coarse crumbs.
3. Step 3: Stir in the milk and vanilla extract until a soft dough forms. If the dough is too sticky, add a little more flour.
4. Step 4: Turn the dough out onto a lightly floured surface and roll it into a rectangle about 1/2-inch thick. Cut the dough into 2-inch squares.
5. Step 5: Place the squares on the prepared baking sheet and bake for 12-15 minutes, or until golden brown and crispy. Allow the flops to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. Step 6: Dust the Amish Cinnamon Flops with powdered sugar and serve with whipped cream or vanilla ice cream, if desired.

Notes

• Chef tip: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
• Best substitution: You can substitute the milk with almond milk or coconut milk for a dairy-free version.
• Make-ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.
• Scaling: This recipe can be doubled or halved depending on your needs.
• Troubleshooting: If the flops are not crispy, try baking them at a higher temperature or for a longer period of time.

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 (175°C) oven for 5-7 minutes.
• Microwave reheat: Not recommended for reheating in the microwave.
• Make ahead: The dough can be made ahead of time and refrigerated for up to 24 hours.

Nutrition Per Serving

• Calories: 130
• Protein: 2g
• Fat: 6g
• Carbs: 17g
• Fiber: 1g
• Sugar: 6g
• Sodium: 120mg
• Cholesterol: 15mg
• Sat. Fat: 4g

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!