What’s For Dinner?
Herren's Cinnamon Rolls
(First star is lowest, fourth star is highest)
Herren's, a landmark downtown Atlanta restaurant which opened in 1934 and closed in 1987, was beloved for many of its recipes, including these cinnamon rolls. The recipe has run in the AJC several times over the years --- once incorrectly. Many years ago, the newspaper specified 1 1/4 cups of warm water, not 1/4 cup, and readers called complaining that their dough was running off the counter. Consider this a much-belated correction, from Ed Negri's 2005 memoir, "Herren's: An Atlanta Landmark."
Hands on time: 40 minutes Total time: 1 hour Serves: Makes 60-80 rolls
1 cup milk
1/4 cup butter (cut into slices)
1/4 cup sugar
1 1/4 teaspoons salt
2 packages yeast
1/4 cup warm water
4 cups flour, sifted
2 cups sugar
4 tablespoons cinnamon
1/4 cup (1/2 stick) butter, melted
In a bowl, combine the 2 cups sugar and cinnamon. Lightly butter two 13-by-9-inch baking pans and sprinkle with some of the sugar mixture.
Divide dough into 4 equal pieces. Working with one piece at a time, roll out dough on a lightly floured board to about 1/4 inch thick and about 8 inches square. Lightly brush surface with melted butter. Sprinkle sugar mixture generously over entire surface. Starting at one side of the square, roll up dough into tube. Continue rolling back and forth until it's about 12 inches long. Cut into wheels about 1/2 inch wide and place flat in the pans, so that there's just a little space between them. Do not overcrowd pan. Brush the tops with butter and sprinkle with sugar mixture. Let stand at room temperature for 1 hour to rise.
Preheat oven to 350 degrees. Bake for 18 to 20 minutes. Let cool 1 minute, then promptly remove rolls to prevent sticking.