Frosted Cinnamon Icebox Rolls Recipes

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.

ICEBOX ROLLS

Steps:

• Dissolve yeast in 1/2 cup warm water (110°-115°). In a separate bowl, combine 1 cup boiling water and shortening. Add remaining (room-temperature) water, eggs, salt, sugar and yeast mixture., Stir in 1 cup of flour at a time, mixing well after each addition, until a soft dough forms. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate overnight., Turn onto a lightly floured surface; divide dough into nine portions. Divide and shape each portion into 12 balls. Place 3 balls in each cup of 3 greased muffin tins. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour., Preheat oven to 375°. Brush rolls with half of melted butter; bake until golden brown, 15-20 minutes. Remove from oven; brush with remaining butter.

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.