Ann Sather Cinnamon Rolls Recipe

Ann Sather is a food blogger who has created several popular recipes, including her famous Ann Sather cinnamon rolls recipe. She also runs a cooking school where she teaches others how to make delicious dishes.

Ann Sather is known as the “Cinnamon Roll Queen” because she makes the most amazing cinnamon rolls. In fact, her cinnamon roll recipe is so popular that it was featured in the New York Times Magazine.

I’m going to teach you how to make these cinnamon rolls from scratch using Ann Sather’s original recipe. This will allow you to learn how to make the perfect cinnamon rolls every single time.

Know about Ann Sather Cinnamon Rolls Ingredients

Here is the list of ingredients:

All-purpose flour: All-purpose flour has a versatile use in baking foods, especially in those foods where yeasts are not used. It is a mixture of hard and soft wheat, so it contains less gluten, and at a time, foods are also delicate. And it doesn’t make the foods chewy because of that 80:20 ratio of hard and soft wheat. Here, we will use a half cup of all-purpose flour.

Baking powder: baking powder increases the volume of the food and also it lightens the texture. The carbon dioxide bubbles during the dough making, which makes the dough airy and soft and expands in size. So, to lighten your dough, you will use 3 teaspoons of whole baking powder.

Salt: salt is a good taste enhancer, and it helps in binding the gluten present in the flour.

Without salt, the structure of baking dough Won’t be satisfying. Along with that, salt is a

natural preservative. So, now you will use one teaspoon of salt.

Unsalted butter: Unsalted butter gives that original flavor of creamy, sweet butter. It is so smooth that it melts into the mouth in the blink of an eye. It changes the whole taste and flavor of the food and softens the food. So, use 2 sticks of unsalted butter which will be approximately 1 cup. And obviously, use softened one but not melted.

Granulated sugar: Granulated sugar is the normal white sugar we use every time. It is more sweetening than brown sugar. It is dried, sweet, and white in color, which is necessary for baking. Use one- and three-quarters cups of granulated sugar. But you can use whatever you have.

Egg: Eggs are an excellent binding agent here. They hold all the ingredients together and add volume to the food. It also softens the texture and adds flavor to it. Use a large egg in your recipe.

Vanilla essence: vanilla extract is widely used in baked foods to add flavors. Some I wouldn’t say I like the flavor of flour or eggs. Vanilla extract kind of vanish them and adds a taste of Its own. A few is enough here. A teaspoon full of vanilla essence is used here.

Cinnamon: Cinnamon tastes sweet and spicy at the same time. This unique taste is why it is now widely used in buns or rolls. In this recipe, cinnamon is used in grinding form mixing with sugar and then sprinkling over the dough. So, use one and a half teaspoons of cinnamon powder.

Method of Preparing the Ann Santher Cinnamon Rolls

Step 1: Preheat oven to 350 degrees F. Grease two 9×13 inch pans with nonstick spray or line them with parchment paper.

Step 2: Mix the flour, baking soda, and salt in a medium bowl and set aside.

Step 3: Mix the butter in a stand mixer with the paddle attachment on high speed for about 2 minutes, or until it is light and fluffy.

Step 4: Add the sugar gradually and beat for another 5 minutes, scraping down the sides of the bowl occasionally.

Step 5: Beat in the egg and vanilla.

Step 6: Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients and mixing well after each addition.

Step 7: It’s important that the dough is workable without being sticky. To bring the dough together, add more milk, a half teaspoon at a time.

Step 8: Form each half of dough into an 8-by-12-inch rectangle.

Step 9: Tightly wrap in a plastic bag and freeze for at least 30 minutes and up to 24 hours.

Step 10: When ready to bake, preheat the oven to 375 degrees F.

Step 11: Unwrap one piece of dough and place it between two pieces of waxed paper.

Step 12: Flatten the dough into a 12-by-18-inch rectangle with a rolling pin.

Step 13: Remove the top layer of waxed paper and sprinkle the dough evenly with the cinnamon.

Step 14: Roll the dough away from you, starting with the long side closest to you and ending with a 1/2-inch border along the farthest edge.

Step 15: Use the remaining dough in the same way. Transfer the rolled dough to the prepared pans.

Step 16: Wrap in plastic wrap and let rest in a warm place until dough has doubled in size, about 45 minutes.

Step 17: Turn the pans around halfway through the baking time, and bake the rolls for another 20 to 25 minutes. Delay the icing until the cake has cooled fully.

To Make Frosting:

In a small bowl, use a hand mixer on medium speed to combine the powdered sugar and butter until a spreadable consistency is reached. Use as a spread on rolls once they have cooled.

How to Reheat Cinnamon Rolls

Reheating cinnamon rolls can be tricky because they tend to get soggy if left out too long. To avoid this problem, you should keep them warm by wrapping them in foil or plastic wrap before storing them in the fridge overnight. This way, they won’t lose their shape or texture.

Conclusion

Cinnamon rolls are delicious and fun to eat. They are also very healthy, making them perfect for breakfast or dessert. This recipe will give you an in-depth knowledge of how to make them, but feel free to experiment with different ingredients and flavors if you’re confident. Enjoy!

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