My fellow Chicagoans will recognize the name...
Ann Sather's Cinnamon Rolls
https://www.chicagotribune.com/2004/01/11/on-a-roll-56/
ANN SATHER’S CINNAMON ROLLS
Makes 12 rolls
1 envelope (1/4 ounce) active dry yeast
1 teaspoon sugar
1/4 cup warm water (110 degrees)
1 cup milk, scalded, cooled
1/4 cup (2 ounces) butter, melted
1/3 cup sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups all-purpose flour
4 tablespoons (1/4 cup) butter, room temperature
1/2 cup brown sugar
1 tablespoon ground cinnamon
Powdered sugar glaze, optional, recipe follows
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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.
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Gradually stir in 11/2 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.
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Heat oven to 350 degrees. Divide the raised dough in half. 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 brown sugar and cinnamon. Beginning on the long side, roll up tightly, jelly-roll fashion. Repeat with remaining dough.
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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.
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Bake in the oven for 12 to 15 minutes, or until golden brown. Take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
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Top rolls with a sugar glaze immediately, if desired. Serve warm or at room temperature.
POWDERED SUGAR ICING
Makes 1/2 cup
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
1 tablespoon milk, plus additional as needed
- 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.