Prep 2 hrs
Cook 15 mins
Ann Sathers Restaurant is a Chicago institution that is famous for wonderful Scandinavian dishes and their cinnamon rolls. This is the recipe for the rolls....there is nothing more comforting than a cold, snowy Sunday morning and these rolls baking in the oven.
- 1 (1 1/4 ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1⁄4 cup warm water (110 degrees)
- 1 cup milk, scalded then cooled
- 1⁄4 cup butter, melted
- 1⁄3 cup sugar
- 1 1⁄2 teaspoons salt
- 2 1⁄2-3 cups all-purpose flour
- 4 tablespoons butter, room temperature
- 1⁄2 cup brown sugar
- 1 tablespoon ground cinnamon
Powdered sugar icing
- 1 cup sifted powdered sugar
- 1⁄4 teaspoon vanilla
- 1 tablespoon milk, plus additional as needed
- In a large bowl, stir the yeast and 1 teaspoon of sugar into the warm water and let stand for 5 minutes; stir in milk, melted butter, 1/3 cup sugar, salt and 1 cup flour; beat with a spoon or an electric mixer until smooth.
- Gradually stir in 1 1/2 cups flour, keeping the dough smooth; if the dough is still moist, stir in 1 tablespoon flour at a time to make a soft dough; cover with a dry cloth and let it rise in a warm place until doubled in bulk, about 1 hour.
- Heat oven to 350°.
- Divide the raised dough in half.
- On a lightly oiled board, roll out (with a lightly floured rolling pin) and stretch 1 piece of dough to make a 12-by-8-inch rectangle; spread 2 tablespoons of the soft butter over the top of the dough; sprinkle with half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
- Repeat with remaining dough.
- Cut the dough into 2-inch slices; place on greased and floured baking sheets; let the dough rise (in a warm place) until doubled in bulk, about 45 minutes.
- Bake in the oven for 12-15 minutes, or until golden brown.
- Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
- Top rolls with powdered sugar icing immediately.
- Serve warm or at room temperature.
- Powdered Sugar Icing: Combine sugar, vanilla and 1 tablespoon milk in a small bowl; stir in additional milk, 1 teaspoon at a time, until icing is loose enough to drizzle.
Good cinnamon rolls. The kids and I loved making these. Great Taste. Great Smell. Great family time.
I could drown in Ann Sathers cinnamon rolls and would still pop back up the next day for more!
I LOOOOVE Ann Sather's cinnamon rolls! And for many years, the recipe was a guarded secret, but no mone. However, what Hey Jude didn't tell you here is that the actual recipe for these cinnamon rolls, contributed by present Ann Sather owner and Chicago alderman Tom Tunney and from which this recipe is derived, ran a few days earlier in the Chicago Tribune Sunday magazine on January 11, 2004, p. 25, in an interview article by food writer William Rice, headlined "On a roll - for the proprietor of Ann Sather, success has been sweet." Because of copyright and Mr. Tunney's ownership of the recipe, full credit should have been given when this recipe was posted. If you have any doubts about how this recipe turned out for you, consult the original article, using this citation and the advanced search function at www.chicagotribune.com -- you'll have to dig it up from the archives. It scans like just about the same recipe, but I haven't checked every last detail. You should, if you're going to make these rolls.