Frosted Cinnamon Icebox Rolls Recipes

FROSTED CINNAMON ROLLS

Steps:

• In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto lightly floured surface. Roll into a 17x10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. , Place 12 slices, cut side down, in a greased 13x9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 10 minutes., In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

FROSTED CINNAMON ICEBOX ROLLS

Steps:

• 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.

ICEBOX ROLLS

Steps:

• In a large mixing bowl, dissolve sugar in warm water.
• Sprinkle yeast into water.
• Allow to stand until yeast is dissolved and begins to bubble (or proof).
• Add oil, poppy seeds (if using) and 3 1/2 cups of the flour.
• Stir with a wooden spoon until all ingredients are well mixed.
• At this point, the mixture will be the consistency of a mash.
• Continue to add flour in batches until mixture becomes too stiff to easily stir.
• Turn out mixture onto a floured surface and knead for about 10 minutes, adding more flour as needed to keep dough from sticking to surface or hands.
• When dough is "ready", it should be smooth, supple and stretchy.
• Grease a medium bowl.
• Form dough into a ball.
• Place in greased bowl, turning to coat ball on all sides.
• Cover bowl with a clean dish towel and put in a warm, draft-free place to rise until doubled in size (about 1 hour).
• I like to place my bowl in the oven with just the light on.
• When doubled, punch dough down and slap it around to get out all the air bubbles.
• At this point, dough can be refrigerated for future use or divided and formed into the desired shape (ie. dinner rolls, cloverleaf rolls, hamburger buns, etc.).
• Once formed, place on ungreased cookie sheet, cover again and allow dough to rise until doubled again which will take about 1/2 hour (longer if dough was refrigerated).
• Preheat oven to 350°F.
• Bake for 8 to 12 minutes or until lightly browned. The larger the roll, the longer it will take to bake it.