ANN SATHER'S CINNAMON ROLLS #81875

By bjnelson55

Recipe from Jean Kulander.

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.

Ingredients

• My Notes:
• Nutrition Facts
• Serving Size 1 rolls 91g
• Recipe makes 12 rolls)
• Calories 283
• Calories from Fat 79 (28%)
• Amount Per Serving %DV
• Total Fat 8.9g 13%
• Saturated Fat 5.4g 27%
• Monounsaturated Fat 2.3g
• Polyunsaturated Fat 0.4g
• Trans Fat 0.0g
• Cholesterol 23mg 7%
• Sodium 361mg 15%
• Potassium 156mg 4%
• Total Carbohydrate 47.3g 15%
• Dietary Fiber 1.6g 6%
• Sugars 24.6g
• Protein 4.6g 9%
• how is this calculated?
• Ann Sather's Cinnamon Rolls
• Recipe #81875 | 21/4 hours | 2 hours prep | add private note
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• By: Hey Jude
• Jan 23, 2004
• 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 c
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• Ingredients
• 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

Preparation

Step 1

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.