Craving that iconic Chicago treat? Ann Sather's cinnamon rolls are legendary, known for their melt-in-your-mouth tenderness and perfectly balanced sweetness. Forget the long lines and enjoy the deliciousness from the comfort of your own kitchen with this homemade recipe, inspired by the Ann Sather's classic. This easy recipe is perfect for weekend baking, and is sure to impress your family and friends. Prepare for a delightful journey into the world of homemade, gooey goodness!
Ingredients:
For the Dough:
- 1 cup warm milk (105-115°F)
- 2 ¼ teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- 4 tablespoons unsalted butter, melted and cooled
- 1 teaspoon salt
- 4-4 ½ cups all-purpose flour
For the Filling:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup packed light brown sugar
- 2 tablespoons ground cinnamon
For the Icing:
- 1 cup powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
Making the Dough:
- Activate the Yeast: In a large bowl, combine warm milk, yeast, and sugar. Let stand for 5-10 minutes until foamy. This ensures your yeast is alive and will help your dough rise beautifully.
- Combine Wet Ingredients: Add the egg and melted butter to the yeast mixture. Whisk until well combined.
- Incorporate Dry Ingredients: Gradually add the flour and salt, mixing with a wooden spoon or a stand mixer with a dough hook until a soft dough forms. If using a stand mixer, knead for 5-7 minutes on medium speed. If kneading by hand, knead for 8-10 minutes on a lightly floured surface until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1 ½ hours, or until doubled in size.
Assembling the Rolls:
- Prepare the Filling: In a medium bowl, cream together the softened butter, brown sugar, and cinnamon until smooth and well combined.
- Roll Out the Dough: Punch down the risen dough and roll it out into a large rectangle (approximately 18x12 inches).
- Spread the Filling: Evenly spread the cinnamon butter mixture over the dough.
- Roll and Slice: Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices.
- Place in Pan: Arrange the rolls in a greased 9x13 inch baking pan.
Baking and Icing:
- Second Rise: Cover the pan with plastic wrap and let the rolls rise for another 30-45 minutes, or until almost doubled in size.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until golden brown.
- Make the Icing: While the rolls are baking, whisk together the powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the milk to reach your desired consistency.
- Ice and Serve: Let the rolls cool slightly in the pan before drizzling generously with the icing. Serve warm and enjoy!
Tips for Perfect Cinnamon Rolls:
- Don't over-knead the dough: Over-kneading can result in tough cinnamon rolls.
- Use room temperature ingredients: This helps the yeast activate properly and ensures even baking.
- Let the dough rise completely: This is crucial for achieving light and fluffy rolls.
- Don't overcrowd the pan: Give the rolls enough space to rise during the second rise.
Variations:
- Add nuts: Chopped pecans or walnuts make a delicious addition to the filling.
- Use different sugars: Try maple sugar or coconut sugar for a unique flavor twist.
- Make mini cinnamon rolls: Roll the dough into a smaller log and cut into smaller slices for bite-sized treats.
- Add raisins or cranberries: These dried fruits add a burst of sweetness and texture.
Nutritional Information (per roll, approximate):
- Calories: Approximately 350-400
- Fat: 15-20g
- Carbohydrates: 50-60g
- Sugar: 25-30g
- Protein: 4-5g
This nutritional information is an estimate and may vary depending on the specific ingredients used. Enjoy your delicious homemade Ann Sather's inspired cinnamon rolls! They’re a perfect treat for any occasion, bringing a little bit of Chicago sunshine to your day.