Frosted Cinnamon Icebox Rolls


2 envelopes active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 cups lukewarm milk (scalded, then cooled)
cup sugar
3 teaspoons baking powder
2 teaspoons salt
1 egg
5 cups flour
4 tablespoons butter or margarine softened
1/2 cup sugar
1 tablespoon + 1 teaspoon cinnamon
1/2 teaspoon vanilla
2 tablespoons milk


Dissolve yeast in warm water(105-120F or 40-50 C). Stir in milk, 1/3 cup sugar,shortening, baking power, salt and 2-3 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.)
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.
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, a
Heat oven to 350 F. Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm.
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.




amy's picture

these are the best cinnamon rolls i ever had!. been a family holiday favorite since i was a kid.


If you want larger buns, roll dough into rectangles 10 x 9 inches. Cut each roll into 9 slices. Place in greased 9x9x2-inch baking pans.


24.0 rolls


Wednesday, December 9, 2009 - 11:48pm


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