Guest Author - Jenny Derden
Many years ago, there were two restaurants in Dallas on the same street owned by the same people. Southern Kitchen East and Southern Kitchen West. In 1977 someone that visited the restaurant picked up the Southern Kitchens recipe for their tiny cinnamon rolls. The restaurants have long since closed but the recipe lives on. My husband loved their cinnamon rolls. I just found the the recipe and was reminded of the many times my husband took me to dinner there. Try baking them. Hope you enjoy them as much as he did.
Southern Kitchen Cinnamon Rolls
Difficulty: Medium
DOUGH MIXTURE
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 flour
1 egg
Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.
CINNAMON SUGAR MIXTURE
1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter
Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" 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 double. Bake at 375 F. until done - about 20 minutes. Serve warm.
Happy cooking!
