Virtual Sefer Southern Kitchen Cinnamon Rolls

Southern Kitchen Cinnamon Rolls
(On a side note, Southern Kitchen, a restaurant in Dallas, was actually a seafood and steak restaurant. They offered "all you can eat" seafood, waaaaaay back in a time before all-you-can-eat restaurants began popping up all over the place (in the south, anyway). This wasn't your run of the mill "all you eat", though. It was a very nice restaurant, which required reservations, and it wasn't cheap! But, omigosh, was it good. At the end of your meal, they brought around their signature cinnamon rolls, which seemed a strange dessert following seafood, but they were oh so good. )
Dough Mixture
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 tsp salt
1 1/2 tsp dry yeast
2 TBSP 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.
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 TBSP cinnamon
6 TBSP butter
Mix sugar, brown sugar and cinnamon together until well blended.
Roll dough out to 8" x 20".
Completely cover with 1 TBSP 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 TBSP 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.
Spread remaining sugar mixture evenly over top. Press down.
Let rise until double.
Bake at 375 degrees until done-about 20 minutes.
Serve warm.
These make a somewhat dense, heavier roll than typical cinnamon roll recipes.

Renna