Ann Sather's Cinnamon Rolls

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• 1 (1 1/4 ounce) envelope active dry yeast
• 1 teaspoon sugar
• 1/4 cup warm water (110 degrees)
• 1 cup milk, scalded then cooled
• 1/4 cup butter, melted
• 1/3 cup sugar
• 1 1/2 teaspoons salt
• 2 1/2-3 cups all-purpose flour
• 4 tablespoons butter, room temperature
• 1/2 cup brown sugar
• 1 tablespoon ground cinnamon
• 1 cup sifted powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon milk, plus additional as needed

Recipe

• 1 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.
• 2 gradually stir in 1 1/2 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.
• 3 heat oven to 350°.
• 4 divide the raised dough in half.
• 5 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 half of the brown sugar and cinnamon; beginning on the long side, roll up tightly, jelly-roll fashion.
• 6 repeat with remaining dough.
• 7 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.
• 8 bake in the oven for 12-15 minutes, or until golden brown.
• 9 take the baking sheets out of the oven and place the cinnamon rolls on a wire rack to cool.
• 10 top rolls with powdered sugar icing immediately.
• 11 serve warm or at room temperature.
• 12 powdered sugar icing: 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.