Best 2 Ann Sathers Cinnamon Rolls Recipes
Ann Sather's cinnamon rolls are a beloved Chicago tradition, known for their gooey filling, streusel topping, and sweet icing. With a history dating back to 1948, these cinnamon rolls have become a must-try for locals and tourists alike. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect Ann Sather's cinnamon rolls, bringing the iconic taste of Chicago into your own kitchen.
Here are our top 2 tried and tested 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: To ensure the cinnamon rolls rise properly, make sure the yeast is activated correctly. Use warm water (around 110°F) and add a pinch of sugar to help the yeast bloom.
- Use high-quality ingredients: The quality of your ingredients will greatly impact the taste of your cinnamon rolls. Use fresh milk, butter, and eggs, and choose a good quality cinnamon for the filling.
- Let the dough rise in a warm place: The dough needs time to rise and double in size. Place it in a warm, draft-free area, such as a turned-off oven with the light on, to help it rise properly.
- Roll the dough out thinly: When rolling out the dough, aim for a thickness of about 1/4 inch. This will ensure that the cinnamon rolls are light and fluffy.
- Spread the filling evenly: When spreading the cinnamon sugar filling, make sure to distribute it evenly over the dough. This will help prevent some rolls from being too sweet and others from being bland.
- Cut the rolls evenly: Use a sharp knife to cut the rolls evenly. This will help them bake evenly and look more professional.
- Bake the rolls until golden brown: Bake the cinnamon rolls until they are golden brown on top. This usually takes about 20-25 minutes.
- Serve warm with glaze: Serve the cinnamon rolls warm with a drizzle of glaze. This will make them extra delicious and irresistible.
Conclusion:
These Ann Sather's cinnamon rolls are a classic for a reason. They are soft, fluffy, and packed with cinnamon sugar flavor. With a little bit of effort, you can easily recreate these delicious cinnamon rolls at home. Just follow the tips above and you'll be sure to impress your friends and family with your baking skills.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love