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Name: Cinnamon Icebox Rolls
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 packages Yeast active dry yeast; 1/2 cup Water warm, 105-115 degrees; 2 cups Milk scalded, then cooled to lukewarm; 1/2 cup Sugar; 1/2 cup Vegetable oil; 3 teaspoons Baking powder; 2 teaspoons Salt; 1 Egg; 5-6 cups Flour

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INGREDIENTS

2 packages Yeast active dry yeast
1/2 cup Water ; warm, 105-115 degrees
2 cups Milk ; scalded, then cooled to lukewarm
1/2 cup Sugar
1/2 cup Vegetable oil
3 teaspoons Baking powder
2 teaspoons Salt
1 Egg
5-6 cups Flour

Servings

INSTRUCTIONS

Knead until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let raise til double, about 1 1/2 hour. Grease 2 9x13 pans. Punch down dough and divide in half. Roll each 1/2 into 12x10 rectangle. Spread each 1/2 with 2 Tbsp softened margarine. Mix 1/2 cup sugar and 4 tsp cinnamon.l Sprinkle half of mixture on each rectangle . Roll up, beginning on wide side. Pinch edges of dough into roll. to seal. Cut each piece into 12 slices. Place slightly apart in pan. Repeat with other piece of dough. Wrap pans tightly w/heavy duty aluminum foil. Refrigerate at least 12 hours but on more than 48 hours. Heat oven to e350. Remove foils and bake until golden brown, 30-35 minutes. Frost while warm.

Icing: 2 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla and mix til smooth. (I sometimes use almond extract instead of vanilla.)

I sometimes cut recipe in half.

NOTES

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Cinnamon Icebox Rolls

2 packages Yeast active dry yeast 
1/2 cup Water warm, 105-115 degrees
2 cups Milk scalded, then cooled to lukewarm
1/2 cup Sugar 
1/2 cup Vegetable oil 
3 teaspoons Baking powder 
2 teaspoons Salt 
1  Egg 
5-6 cups Flour

Dissolve yeast in warm water.  Stir in milk, sugar, oil, baking powder, salt, egg and 2-3 cups flour.  Beat until smooth.  Mix in enough remaining flour to make dough easy to handle( I use dough hook on mixer).  It also usually needs more flour than recipe calls for. 
 Knead until smooth and elastic.  Place in greased bowl and turn greased side up.  Cover and let raise til double, about 1 1/2 hour.  Grease 2 9x13 pans.  Punch down dough and divide in half.  Roll each 1/2 into 12x10 rectangle.  Spread each 1/2 with 2 Tbsp softened margarine.  Mix 1/2 cup sugar and 4 tsp cinnamon.l Sprinkle half of mixture on each rectangle .  Roll up, beginning on wide side.  Pinch edges of dough into roll. to seal.  Cut each piece into 12 slices.  Place slightly apart in pan.  Repeat with other piece of dough. Wrap pans tightly w/heavy duty aluminum foil.  Refrigerate at least 12 hours but on more than 48 hours.  Heat oven to e350.  Remove foils and bake until golden brown, 30-35 minutes.  Frost while warm.
Icing:  2 cups powdered sugar, 2 tbsp milk, 1 tsp vanilla and mix til smooth.   (I sometimes use almond extract instead of vanilla.)

I sometimes cut recipe in half.

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Nutrition

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Serving Size: 1 Serving (997g)
Recipe Makes: 1 Servings

Calories: 1109
Calories from Fat: 896 (81%)

Amt Per Serving		% DV

	Total Fat 99.5g	133 %
	Saturated Fat 16.3g	82 %
	Monounsaturated Fat 56.2g
	Polyunsanturated Fat 24g
Cholesterol 57.8mg		18 %
Sodium 28359.8mg		978 %
Potassium 1063.8mg		28 %
Total Carbohydrate 33.5g		10 %
	Dietary Fiber 0g	0 %
	Sugars, other 33.5g
Protein 23.6g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1109

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