ANN SATHER'S CINNAMON ROLLS #81875 RECIPE - (3.9/5)

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ANN SATHER'S CINNAMON ROLLS #81875 Recipe - (3.9/5) image

Provided by bjnelson55

Number Of Ingredients 52

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
12 rolls (change servings and units)
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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

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.

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