"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Frosted Cinnamon Ice-box Rolls Recipe

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This recipe for Frosted Cinnamon Ice-box Rolls is from Betty J. Schauble, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. active dry yeast
c. warm water
2 c. lukewarm milk (scalded, then cooled)
c. sugar
⅓ c vegetable oil or shortening
3 tsp. baking powder
2 tsp. salt
1 egg
5 - 6 c. flour
4 tbsp. butter, softened
c. sugar
1 tbsp. + 1 tsp. cinnamon
Powdered sugar frosting

Directions:
Directions:
Dissolve yeast in warm water. Stir in milk, ⅓ c sugar, oil, baking powder, salt, egg and 2-3 c. of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well-floured board. Knead until smooth and elastic (8 to 10 minutes). Place in greased bowl and turn greased side up. Cover, let rise in warm place until double in size (about 1 hours).

Grease two oblong pans, 13" x 9" x 2. Punch down dough, divide into halves. Roll into rectangle (12" x 10"). Spread with half of the butter. Mix cup sugar with the cinnamon. Sprinkle half the cinnamon and sugar mixture over the rectangle. Roll up, beginning at wide side. Pinch edge of dough into the roll to seal. Stretch roll to make even. Cut roll into 12 slices. Place slightly apart in one pan. Wrap pan tightly in heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours, but no longer than 48 hours. To bake immediately, do not wrap. Let rise in warm place until double in size for about 30 minutes. Remove foil from pans. Bake in 350 oven until golden, about 30 - 35 minutes. Frost with powdered sugar frosting while warm.

Number Of Servings:
Number Of Servings:
24

 

 

 

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