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Ann Sather's Restaurant Cinnamon Rolls Recipe
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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.
Prep Time45 minutes
Active Time15 minutes
Rising Time for the Dough1 hour 45 minutes
Total Time2 hours 45 minutes
Course: Bread, Breakfast, Kid Favorite, Sweet, Sweet Treats
Cuisine: American
Keyword: Chicago Food, Cinnamon, Cinnamon Rolls
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.

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