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Ann Sather's Cinnamon Rolls

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“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.”
READY IN:
2hrs 15mins
YIELD:
12 rolls
UNITS:
US

Ingredients Nutrition

Directions

  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.
  2. 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.
  3. Heat oven to 350°.
  4. Divide the raised dough in half.
  5. 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.
  6. Repeat with remaining dough.
  7. 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.
  8. Bake in the oven for 12-15 minutes, or until golden brown.
  9. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
  10. Top rolls with powdered sugar icing immediately.
  11. Serve warm or at room temperature.
  12. 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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