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| Frosted Cinnamon Icebox Rolls Contributed by Ann Johnson |
Dissolve yeast in warm water. Stir in milk. 1/3 cup sugar, the oil, baking powder, salt, egg and 2 to 3 cups 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; turn greased side up. Cover; let rise in warm place until double, about 1¼ hours. (Dough is ready if an indentation remains when touched.) Grease 2 oblong pans, 13 x 9 x 2 inches. Punch down dough; divide into halves. Roll half into rectangle, 12 x 10 inches. Spread with half of the butter. Mix ½ cup sugar and the cinnamon; sprinkle half the sugar-cinnamon mixture over rectangle. Roll up, beginning at wide side. Pinch edge of dough into roll to seal. Stretch roll to make even. Curt roll into 12 slices. Place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. Repeat with remaining dough. Refrigerate at least 12 hours, but no longer than 48. (To bake immediately, do not wrap. Let rise in a warm place until double, about 30 minutes. Bake as directed below.) Heat oven to 350° . Remove foil from pans. Bake until golden, 30 to 35 minutes. Frost with Powdered Sugar Frosting while warm. Yield 24 rolls. |
| Powdered Sugar
Frosting: Mix 1 cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla until smooth and of spreading consistency. Frosts 1 pan of rolls. * If using self-rising flour, omit baking
powder and salt. |
| For high altitude (over 3500 feet): Reduce milk to 1½ cups. Dough will be soft and slightly sticky. Reduce rising time to about 1 hour. Heat oven to 375° and bake about 25 minutes. Do not use 9 inch pan variation. |
| Caramel
Pecan Icebox Rolls: Omit Powdered Sugar Frosting. Before rolling dough into rectangles, heat 1 cup brown sugar and ½ cup butter or margarine until melted. Remove from heat. Stir in 2 tablespoons light corn syrup. Divide caramel mixture between pans. Sprinkle each with ½ cup pecan halves. Roll dough, slice, refrigerate, and bake as directed. Immediately invert pan on a large tray. Let pan remain over rolls 1 minute so caramel drizzles over rolls. |
| Orange
Marmalade Ice Box Rolls Omit butter, sugar-cinnamon mixture, and Powdered Sugar Frosting. Before rolling dough into rectangles, beat 2 cups powdered sugar, ½ cup orange marmalade, and ¼ cup butter or margarine, softened, until smooth and creamy. Spread each rectangle with remaining marmalade mixture while warm. |
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