Recipe: Frosted Cinnamon Icebox Rolls [edit]

Step 1

Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, the oil, egg and 2 to 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board; knead until smooth and elastic, 8 to 10 minutes. Place in greased bowl; turn greased side up. Cover. Let rise in warm place until double, about 1 1/2 hours. (Dough is ready if an indentation remains when touched.)

Step 2

Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12 x 10 inches.

Step 3

Spread dough with half of the butter. Mix 1/2 cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch to make even. Cut roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours but no longer than 48 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below.)

Step 4

Heat oven to 350. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm.

Step 5

Frosting: Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls.