Monday, January 24, 2000
Frosted Cinnamon Icebox Rolls
2 pkgs. yeast
1/2 c. water
2 c. lukewarm milk, scalded and cooled
1/3 c. sugar
1/3 c. vegetable oil
3 tsp. baking powder
2 tsp. salt
5-6 c. flour
4 Tbs. butter, softened
1/2 c. sugar
1 Tbs. + 1 tsp. cinnamon
- Dissolve yeast in water. Stir in milk, 1/3 c. sugar, oil, baking powder, salt, egg, and 2-3 c. flour. Beat until smooth. Mix enough remaining flour to make dough easy to handle. Turn onto well floured board and knead 8-10 minutes. Place in greased bowl, turn greased side up. Let rise 1 1/2 hours in warm place.- Grease 2 (11x13" ) pans. Punch down dough and divide in half. Roll one half into 12x10" rectangle. Spread with half the butter. Mix 1/2 sugar and cinnamon and sprinkle half the mixture over dough. Roll, beginning at wide side. Pinch edge to seal. Repeat with remaining dough.
-Cut roll into 12 equal slices. Place slightly apart in one pan and wrap tightly with heavy duty foil. Repeat with remaining dough.
-Refrigerate at least 12 hours, but no more than 48 hours.
-Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes.
-Frost with 2 c. powdered sugar, 2 Tbs. milk and 1 tsp. vanilla until smooth.