Frosted Cinnamon Icebox Rolls
- Reviews 2
Ready In: 14 hrs 35 mins
Serves: 24
Yields: 24 rolls
Ingredients
- 2 (1/4ounce) packages active dry yeast
- 1⁄2 cup warm water
- 2 cups milk
- 1⁄3 cup sugar
- 1⁄3 cup vegetable shortening
- 3 teaspoons baking powder
- 2 teaspoons salt
- 1 egg
- 5 -6 cups flour
- 4 tablespoons butter, softened
- 1⁄2 cup sugar
- 1 tablespoon cinnamon, plus
- 1 teaspoon cinnamon
- 2 teaspoons vanilla
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1 teaspoon vanilla
Directions
- In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
- In a mixing bowl, dissolve yeast in warm water.
- Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
- Beat until smooth.
- Mix in enough remaining flour to make a dough easy enough to handle.
- Turn dough out onto a floured board; knead 8-10 minutes.
- Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
- Grease two 9x13x2-inch pans.
- Punch down dough and divide into two equal portions.
- On a lightly floured surface roll one half into a 12"x10" rectangle.
- Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
- In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
- Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
- Roll up jelly-roll style, beginning at the wider side.
- Pinch edges of the dough to seal in the filling.
- Carefully cut the roll into 12 equal slices.
- Place the slices in one of the prepared pans.
- Repeat the process with the other portion of the dough.
- Wrap both pans in aluminum foil.
- Refrigerate at least 12 hours but no longer than 48.
- (To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
- Heat oven to 350°F
- Remove foil from pans and bake for 30-35 minutes.
- For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.
- Spread over rolls while warm.
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