Southern Kitchen Cinnamon Rolls
(from cokerlj’s recipe box)
This came from a very popular restaurant in Dallas, Texas, 1970’s called “Southern Kitchen”; it is now closed down…but it’s rolls are still well remembered! I clipped this from a newspaper soon after they closed.
Source: Linda Coker
Categories: Breads, Breakfast, Pastries
Ingredients
- DOUGH:
- 1/2 cup milk
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons dry yeast
- 2 tablespoons warm water
- 2 1/4 cups bread flour
- 1 egg
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- CINNAMON-SUGAR MIXTURE:
- 1 cup sugar
- 1/2 cup light brown sugar well packed
- 1 tablespoon cinnamon
- 6 tablespoons butter
Directions
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Scald milk; add butter and stir until the butter is melted.
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Add sugar and salt and stir until dissolved.
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Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well.
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Add egg, which has been beaten lightly, and beat about 2 minutes.
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Add 1 cup of flour and beat well. Then add remaining flour and mix well.
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Place on floured board and knead very lightly, about 8 times. Put in well-greased bowl, cover and let rise until double in bulk.
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Roll dough out to 8×20 inches rectangle. Completely cover with 1 tablespoon melted butter. Spread cinnamon-sugar mixture evenly over surface, reserving about 3/4 cup for the top.
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Roll up and cut into 24 even pieces.
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Melt 5 tablespoons butter in 7×10 1/2 inch pan and put rolls in pan, placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until doubled.
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Bake at 375 degrees until done, about 20 minutes. Serve warm.
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CINNAMON-SUGAR MIXTURE: Mix sugars and cinnamon together until well blended. The butter listed in the ingredients is the butter that you will spread on rolled out dough and melt into the pan…not to be incorporated into the cinnamon-sugar mixture.