Best 2 Ann Sathers Cinnamon Rolls Recipes
Indulge in the delectable goodness of Ann Sather's legendary cinnamon rolls, a Chicago culinary icon that has tantalized taste buds for generations. These heavenly pastries, lovingly crafted with the finest ingredients and a touch of Swedish charm, are renowned for their soft and fluffy texture, generously swirled with a sweet and aromatic cinnamon filling, and topped with a luscious cream cheese frosting that adds a delightful tang to every bite. Prepare to embark on a delightful baking journey as we unveil the secrets behind these irresistible treats, providing you with three distinct recipes that cater to your dietary preferences and culinary expertise. Whether you're a seasoned baker seeking to replicate the magic of Ann Sather's or a novice yearning to create these delectable rolls in your own kitchen, we have the perfect recipe for you. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together.
Let's cook with our recipes!
ANN SATHER'S CINNAMON ROLLS
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.
Provided by Hey Jude
Categories Yeast Breads
Time 2h15m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- 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.
ANN SATHER'S CINNAMON ROLLS #81875 RECIPE - (3.9/5)
Provided by bjnelson55
Number Of Ingredients 52
Steps:
- 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.
Tips:
- Activate the yeast properly. Warm milk to 110°F (43°C) and sprinkle the yeast on top. Let it sit for 5-10 minutes until it becomes foamy.
- Use bread flour for a chewier texture. Bread flour has a higher protein content than all-purpose flour, which results in a chewier, more bread-like texture.
- Laminate the dough properly. Laminating the dough creates layers, which results in a flakier pastry.
- Proof the dough until it's doubled in size. Proofing the dough allows the yeast to produce gas, which makes the dough light and airy.
- Bake the rolls at a high temperature. This creates a crispy crust and a soft, fluffy interior.
Conclusion:
Ann Sather's cinnamon rolls are a delicious and indulgent treat that can be enjoyed for breakfast, brunch, or dessert. With a few simple tips and tricks, you can make these cinnamon rolls at home and impress your family and friends.
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