Frosted Cinnamon Icebox Rolls

Recipe by Acerast
READY IN: 14hrs 35mins
YIELD: 24 rolls




  • 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.