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Frosted Cinnamon Icebox Rolls




Source of Recipe


Real Food for Real People


List of Ingredients




2 pkgs active dry yeast
1/2 cup warm water (105 - 115 degrees)
2 cups lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup vegetable oil or shortening
1 egg
5 to 6 cups self rising flour
4 TBSPS butter or margarine, softened
1/2 cup sugar
1 TBSP plus 1 teaspoon cinnamon

Powdered Sugar Frosting
1 cup powdered sugar
1 TBSP milk
1/2 teaspoon vanilla


Recipe



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 and elastic, 8 to 10
minutes. Place in greased bowl, turn greased side up. Cover and 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, 13x9x2 inches. Punch down dough; divide into
halves. Roll 1 half into rectangle, 12 x 10 inches. Spread with half of the
butter. Mix 1/2 cup sugar with the cinnamon; sprinkle half the
cinnamon-sugar mixture over rectangle. Roll up. beginning at wide side.
Pinch edge of dough into roll to seal. Stretch to make even.
Cull roll into 12 slices. Place slightly apart in one pan. Wrap pan
tightly with heavy duty foil. Repeat with remaining dough. Refrigerate at
least 12 overs 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.
Heat oven to 350degrees. Remove foil from pans. Bake until golden brown,
30 to 35 minutes, Frost with Powdered Sugar Frosting while warm. 24 rolls.

Powdered Sugar 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.

NOTE: if larger rolls are desired, roll dough into rectangles 10 x 9
inches. Cut into 9 slices. Place in greased baking pans, 9x9x2 inches. 18
rolls.

Caramel Pecan Icebox Rolls: (My favorite)
Omit Powdered sugar frosting. Before rolling dough into rectangles, heat 1
cup packed brown sugar and 1/2 cup butter or margarine until melted; remove
from heat. Stir in 2 tablespoons light corn syrup. Divide Caramel Mixture
between pans. Sprinkle with 1/2 cup pecan halves (I prefer chopped). Roll
dough, slice, refrigerate and bake as directed. Immediately invert pans on
large trays. Let pan remain over rolls 1 minute so caramel drizzles over
rolls.

Orange Marmalade Icebox Rolls:
Omit butter, sugar-cinnamon mixture and Powdered Sugar Frosting. Before
rolling dough into rectangles, beat 2 cups powdered sugar, 1/2 cup orange
marmalade and 1/4 cup butter or margarine, softened, until smooth and
creamy. Spread each rectangle with 1/3 cup of the marmalade. Roll dough,
slice, refrigerate and bake as directed. Frost with remaining mixture while
warm.