Food & Drink
SWE-Dishes: Ann Sather’s Cinnamon RollsMay 16, 2017
There is no better smell than fresh, hot-out-of-the-oven cinnamon rolls. They make the perfect sweet breakfast treat and could be a great addition to your next fika. And Swedes absolutely love them: Swedes eat an average of 316 of the tasty rolls in a year, according to the Swedish Institute.
To make your own cinnamon rolls at home, try using this recipe from Chicago staple Ann Sather. Or, if you’re in the Chicago-area, save yourself some dishes and go try one out for yourself at one of its three locations.
This recipe makes 18 rolls.
1-1/4oz. envelope active dry yeast
1 tsp. sugar
1/4 c. warm water (110° F)
1 c. milk, scalded, cooled
1/4 c. butter, melted
1/3 c. sugar
1 ½ tsp. salt
2 ½ to 3 c. all-purpose flour
1/4 c. butter, room temperature
1/2 c. brown sugar
1 tbsp. cinnamon, ground
Powdered-Sugar Glaze, if desired
- In a large bowl, stir the yeast and 1 tsp. of sugar into the warm water and let stand for 5 minutes to soften.
- Stir in milk, melted butter, 1/3 c. sugar, salt and 1 c. of flour. Beat with a spoon or an electric mixer until smooth.
- Gradually stir in 1 ½ c. of flour, keeping the dough smooth. If the dough is still moist, stir in 1 tbsp. of flour at a time to make a soft dough.
- Cover with a dry cloth and let it rise in a warm place until it is doubled in size, about 1 hour.
- Divide the raised dough in half. On a lightly oiled surface, roll out (with a lightly floured rolling pin) and stretch one piece of dough to make a 12” x 8” rectangle.
- Spread 2 tbsp. of the soft butter over the top of the dough. Sprinkle with half of the brown sugar and cinnamon.
- Beginning with the long side, roll the dough to form a cylindrical jellyroll shape.
- Repeat steps 5-7 with remaining half of dough.
- Cut rolls into 2-inch slices and place on greased, floured baking sheets. Let the dough rise until doubled in size, about 45 minutes.
- Bake at 350° F for 12-15 minutes or until golden brown. Take the rolls out of the oven and allow them to cool on a wire rack.
- Top the rolls with a powered-sugar glaze immediately, if desired, and cool – or serve warm, as you like.