It’s Soup week at Sweet Basil!!! Can’t go wrong with Creamy Potato Soup and Cinnamon Rolls! I know, I’m a little late in the year to be posting about soups, but I wasn’t able to cook this winter so I’m making up for it now. Stay tuned all week to see some of our favorite soups!
As has already been mentioned, growing up we always had cinnamon rolls for dessert when Mom made Potato Soup. I cannot have potato soup without them now. It just doesn’t seem right. This potato soup is creamy and has actual chunks of potato in it. I’ve noticed a lot of people don’t do that. I don’t know why. It’s potato soup, you should be able to tell there are potatoes in there! Anyway, I do mine just barely different than Mom does just to make it a little more creamy.
These cinnamon rolls are also delicious. They got just slightly over baked, but they were still yummy. The only thing that drives me a little nutso is the cinnamon deliciousness. I think next time I will not melt the butter, but just soften it and mix everything all together so that it doesn’t melt into the rolls as much. Now, don’t get me wrong, these are still oh so yummy. I am just looking for more of a cinnabon effect. If anyone knows a better way to keep the filling extra gooey please let me know!!
What Potatoes Are Good For Soup?
Yukon Gold are considered to be all-purpose potatoes.
Russets, purple, red potatoes and sweet potatoes are all good choices for soups.
Can Chicken Broth Be Used Instead of Chicken Bouillon?
One cup of broth can be substituted for one cube of bouillon or one teaspoon of granules.
Can Cinnamon Roll Dough Be Frozen?
You can freeze the rolls, unrisen, in the pan.
Cover tightly with both plastic wrap and foil, and freeze for up to 6 weeks.
Cinnamon rolls should be thawed in the frig and then allowed to rise at room temperature before baking.
Potato Soup and Cinnamon Rolls
Potato Soup and Cinnamon Rolls
Recipe By Mom adapted by me
- 1/2 Cup Onion, chopped
- 2 Tablespoons Butter
- 4 Potatoes, medium russet
- 2 cubes Chicken Bouillon
- 1/2 teaspoon Salt
- 1 1/2 Cup Water
- 8 oz Cream Cheese, room temp!
- 1/4 Cup Flour
- 3 1/2-3/4 Cup Milk
Recipe from Grandma's Czech Bread adapted by Me (We half this recipe because otherwise it makes two pans worth of rolls which is too much for us)
- 4 Envelopes Dry Yeast, or 4 Tablespoons
- 1 Cup Warm water
- 1 1/2 Cup Whole Milk
- 1 1/3 Cup Sugar
- 2 Tablespoons Salt
- 1 Cup Butter, unsalted
- 6 Eggs, slightly beaten
- 9 Cups Flour
- 1 Cup Brown Sugar
- 2 Tablespoons Butter, melted
- 2 teaspoons Cinnamon
Recipe From the Skubals
- 1 Lb Powdered Sugar
- 1 Cube Margarine, or 1/2 cup
- 1 Egg
- Pinch of Salt
- 1 teaspoon Vanilla
- Saute onion in butter in a medium sized stock pot until translucent.
- Add potatoes, bouillon, water, and salt.
- Cover & bring to a boil.
- Cook 15 min. or until potatoes are tender. I like to cook out most of the water at this point.
- Meanwhile, blend cream cheese and flour until smooth.
- When potatoes are soft, stir the cream cheese mixture in. It will be thick and clumpy, keep stirring. When it is mixed as evenly as possible without smashing the potatoes, add the milk.
- Bring up to a simmer, stirring often to prevent scorching.
- Simmer one hour, but it will be ok if you need to eat it right away.
- Top with shredded cheese and bacon or drizzle in a little honey. it's fabulous, I promise!
- Place the yeast and water in a large measuring cup and sprinkle in a few tablespoons of sugar.
- Let the yeast mixture sit for 10 min.
- Place the milk in a pan over med heat and scald the milk.
- Add sugar, salt and butter and stir until butter has melted.
- Remove pan from heat and let sit until luke warm.
- Add eggs and stir slightly.
- Pour egg and milk mixture over half of the flour in a large bowl.
- Add yeast mixture and stir just until the dough starts to come together. *[b]Remember this is a sweet bread so it should be sticky[/b]
- Place on a floured surface and knead until the dough has come together and is beginning to become smooth.
- Place the dough in a large bowl, cover with a towel or plastic wrap until doubled.
- Place dough back on a floured surface and roll out to about 1/2-1" thick.
- Mix the brown sugar and cinnamon and set aside.
- Brush the dough with melted butter and sprinkle the cinnamon mixture over the top. We then add raisins, but you don't have to.
- Roll the dough from bottom to top keeping it held tightly together.
- Use floss or string to cut dough into rolls. (Slide the thread under the dough holding onto each end. Bring each end up, cross each end and pull tight to slice through the dough)
- Place in a greased pan or cookie sheet.
- Let rise 30-60 min. Bake at 350 15-20 or until done. Sometimes they take a little longer depending on the size of the rolls and how close they are together.
- Frost with your favorite cream cheese frosting or use this one...
- Place all ingredients in a kitchen aid and whip for at least 5 min