Rich as Sin Potatoe Cinnamon Rolls. 1940's recipe

L

lindy

Well-known member
I use to work with an elderly lady that always brought wonderful baked goods to work. She must have gotten up at 4:00am because she brought these warm to work. I had insomnia or lunacy with the full moon and made them for my advisory class at school this morning. My high school kids don't like raisins so I left them out. Apricots soaked would be wonderful. One of the best Cinnamon Rolls ever. Makes a large amount and not much time. Can't remember this ladies name. We all called her Easy because she was such a wonderful laid back lady. She was German and had her hair in a lovely knot every day. God Bless German Bakers.

2 cups warm mashed potatoes

1 Cup warm water

2 Tbsp (yep you read right Tablespoons) yeast

1 Tbsp sugar

1 Cup oil

1 Cup sugar

3 eggs

1 1/2 tsp. salt

7 cups of flour

Topping

1/2 cup butter

2 tsp cinnamon (i use more)

1 cup brown sugar

1/2 cup raisins

1 cup nuts chopped

Icing

1 1/2 cup powdered sugar

3 Tbsp milk (wouldn't cream cheese be wonderful)

1 tsp vanilla

Combine first 4 ingredients and let stand 30 mins.

Mix in remaining ingredients, verying the amount of flour to make a soft dough. Knead on a floured board for 5 mins. or until nice and elastic. Roll dough into a rectangle 1/2 inch thick. Spread with butter and sprinkle with toppings. Roll up and cut into 3/4 inch pieces, and place in buttered pan about an 1" apart. Let rise 1 hour. Bake at 375 until golden. Frost while warm.

My sister and I were debating the qualities of Cinnamon rolls and she still thinks the Southern Kitchen in Dallas was the Ultimate of all cinnamon rolls. I like mine softer. (But I sure wish the Southern Kitchen was still open)

 
lindy, i made the 7 up pound cake you posted at 10405 and it was wonderful! served it with

strawberry/rhubarb compote. I made it on Sat and wrapped it up and just cut it today. wonderfully moist and dense. I was a bit worried about no leavening but the eggs, so I used 1 cup of self rising flour. That's about all I changed. I might try making it with just 1 cup of butter next time, but that's me. I just can't leave a recipe alone.

 
Rec: Southern Kitchen Cinnamon Rolls - Thought I'd have to dig at home, but found it online. These

are truly wonderful. And yes, so was the Southern Kitchen. These are very buttery & crunchy on top like cinnamon toast. Dough is very soft and easy to handle. By the way, Lindy really is my sister.

Cinnamon Rolls from Dallas
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!

 
how fun to have your sister on board! do you live close by or is this a chance for you 2 to

visit? I really like the idea of the cinnamon sugar mixture sprinkled on top. must try this.

 
We live about forty-five miles apart, but talk on the phone almost daily. The rolls

truly are stellar. They won an international award - don't remember which, I'll have to find my old newspaper clipping with the recipe. They are VERY rich. Note the large amount of butter for a relatively small pan of rolls. The dough is so nice to work with-it would be a great base for other sweet dough recipes. Soft, but not sticky. Easy to roll with no "snap-back".

 
Do they rise very high? I've been wanting to make giant cinnamon rolls.

(duplicating ones we had in Baltimore on a weekend getaway that I can't seem to forget)

 
The Southern Kitchen ones rise nicely, but they only make a 7X10 pan so you'd need to double the

recipe or it wouldn't make many giant ones.

 
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