Ann Sather’s Restaurant Cinnamon Rolls Recipe
Ann Sather’s Restaurant Cinnamon Rolls are legendary for their soft, pillowy texture, warm cinnamon filling, and thick layer of sweet frosting, making them a beloved Chicago indulgence and a must-try for breakfast lovers.
Make this Straight-From-the-Restaurant Ann Sather’s Restaurant Cinnamon Rolls Recipe at home and your Cinnamon Rolls will taste just like Ann Sather’s Restaurant.
Photo by Kirbyfest
Ann Sather’s Restaurant Cinnamon Rolls
A Local & Regional Favorite Master Breakfast Copycat Recipe
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Straight-From-the-Restaurant
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Ann Sather’s Restaurant Cinnamon Rolls Recipe is a Straight-From-the-Restaurant Recipe.
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Ann Sather’s Restaurant Cinnamon Rolls is a Master Recipe
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Local and Regional Restaurants require a drive or plane flight to enjoy, star chef’s restaurants are expensive and hard to get into and the truly great and innovative blogger and home cooks are rare and hard to find.
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Ann Sather’s Restaurants
Ann Sather’s Restaurants in Chicago are a beloved local institution, renowned for their comforting Swedish-American cuisine and, especially, their famous cinnamon rolls. Founded in 1945 by Ann Sather, a Swedish-American homemaker, the restaurant originally began as a small diner on Belmont Avenue. Sather’s commitment to quality and welcoming service quickly earned her a loyal following. In 1981, Tom Tunney, a young entrepreneur and longtime fan of the restaurant, took over after Sather’s retirement, preserving her recipes and expanding the restaurant’s footprint in Chicago.
Ann Sather’s remains popular for its classic, hearty breakfast and brunch offerings, with dishes that nod to both American and Swedish traditions. Signature items include Swedish pancakes with lingonberries, potato sausage, and eggs benedict. Yet it’s the iconic cinnamon rolls – warm, gooey, and generously frosted – that have garnered a near-cult following among locals and tourists alike. Many patrons visit just for a taste of these rolls, which are often included as a side with breakfast dishes.
The restaurant exudes a cozy, retro vibe with touches of Scandinavian decor, creating a welcoming atmosphere perfect for family gatherings or leisurely weekend brunches. Today, with multiple locations in Chicago, Ann Sather’s continues to be a staple of the city’s dining scene, celebrated for its rich history, comfort food, and, of course, its irresistible cinnamon rolls that keep customers coming back for decades.
Cinnamon Rolls
Cinnamon Rolls, with their enticing aroma and soft, spiraled layers of dough, have secured a cherished place in the realm of sweet pastries. These delectable treats, often adorned with a generous slathering of cream cheese or icing, boast a perfect balance of sweetness and warmth. The combination of cinnamon, sugar, and butter, tightly rolled into the dough, creates a flavorful core that unravels with each delightful bite.
Cinnamon rolls have transcended mere breakfast fare; they are a comforting indulgence enjoyed at any time of day. Whether served fresh from the oven at a bustling bakery or prepared with care in a home kitchen, their appeal lies in the irresistible contrast between the tender interior and the slightly crisp exterior. Variations abound, with some incorporating nuts or raisins, adding layers of complexity to the already rich flavor profile.
The universal love for cinnamon rolls extends across cultures, with different regions putting their own unique spin on this classic pastry. Beyond being a delightful treat, cinnamon rolls symbolize warmth, comfort, and the simple joy derived from the artful marriage of basic ingredients. Whether savored with a morning coffee, shared among friends, or relished as a solitary indulgence, the cinnamon roll remains a timeless and beloved pastry.
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Ann Sather's Restaurant Cinnamon Rolls Recipe
Ann Sather's Restaurant Cinnamon Rolls are legendary for their soft, pillowy texture, warm cinnamon filling, and thick layer of sweet frosting, making them a beloved Chicago indulgence and a must-try for breakfast lovers. Make our Ann Sather's Restaurant Cinnamon Rolls Recipe at home. With our Secret Restaurant Recipe your Cinnamon Rolls will taste just like Ann Sather's Restaurant.
Yield: 12 Cinnamon Rolls
Ingredients
Dough
- 1 cup Milk
- One 1/4-ounce envelope Active Dry Yeast
- 1/3 cup + 1 teaspoon Granulated Sugar
- 1/4 cup Warm Water
- 4 tablespoons Butter melted
- 1 1/2 teaspoons Salt
- 2 1/2 cups All-Purpose Flour + more as needed
Filling
- 4 tablespoons Butter at room temperature
- 1/2 cup Brown Sugar
- 1 tablespoon ground Cinnamon
Sugar Glaze
- 1/2 cup Confectioner's Sugar Powdered Sugar
- 4 tablespoons Butter melted
- 1 teaspoon Vanilla Extract
Instructions
Dough
- Pour milk into a saucepan. Place over medium heat and bring milk just to the boiling point. Immediately remove from the heat and allow to cool.
- In a large bowl, add yeast, 1 teaspoon sugar and warm water. Stir to mix and dissolve sugar then let stand for 5 minutes.
- Add cooled milk, melted butter, salt and 1 cup of flour to the yeast mixture. Beat with a spoon or an electric mixer until smooth.
- Gradually stir in 1 1/2 cups more flour, keeping the dough smooth. If the dough is still moist, stir in more flour, 1 tablespoon at a time, to make a soft dough.
- Cover with a dry cloth and let rise in a warm place until the dough doubles in bulk, about 1 hour.
- Punch dough down and divide in 1/2.
Filling
- Grease and flour two large baking sheets.
- On a lightly oiled board, with a lightly floured rolling pin, roll out and stretch one piece of prepared dough to make a 12 x 8-inch rectangle.
- Spread 1/2 of the soft butter over the top of the dough.
- Sprinkle with 1/2 of the brown sugar and 1/2 of the cinnamon.
- Beginning on a long side, roll up tightly, jellyroll fashion.
- Repeat with the remaining dough, butter, brown sugar and cinnamon.
- Cut dough into 2-inch slices.
- Place on the baking sheets. Cover and let rise until doubled in bulk, about 45 minutes.
- Preheat oven to 350°F.
- When hot, place pans in oven and bake rolls for 12 to 15 minutes or until golden brown.
Confectioners' Sugar Glaze
- In a small bowl beat all glaze ingredients until creamy and smooth.
- Coat rolls with glaze immediately after taking them out of the oven.
- Allow the rolls to cool on a wire rack.
Ann Sather's Restaurant Cinnamon Rolls
A Local & Regional Favorite Master Breakfast Copycat Recipe
To See ALL of Our Local & Regional Favorite Copycat Recipes - Click HERE To See ALL of Our Baked Copycat Recipes - Click HERE To See ALL of Our Breakfast Copycat Recipes - Click HERE Ann Sather's Restaurant Cinnamon Rolls Recipe is a Straight-From-the-Restaurant Master Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HERE To See ALL of Our Master Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Photo of “Cinnamon Rolls – Ann Sather’s cinnamon rolls.” is by Kirbyfest and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of “Poppet likes Ann Sather’s” is by Cliff Dix and is used by permission under the Attribution-NonCommercial-NoDerivs 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc-nd/2.0/legalcode.en. Thank you, Kirby and Cliff. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Ann Sather’s. Recipe source – often, but not exclusively, the restaurant’s website, a magazine or newspaper article, a promotional video or a promotional book or handout – is presumed to be honest (this is the recipe used in the restaurant or a scaled down “home version” of a larger recipe) and accurate (no mistakes were made in the presentation). Recipe has been changed only to fit the style and format of this website – Ingredients and instructions are exactly the same as presented in the shared recipe. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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