Cinnamon Icebox Rolls

My Mother in Law Sylvia has a gift for making these Cinnamon Rolls. She is known for them and she must add an extra heaping of love to hers, because I try as I may cannot manage to get them to taste as good as hers. Love them. Love her!


Sylvia's Cinnamon Icebox Rolls

2 pkg. Dry Active Yeast (or 2 Tbl. Yeast)
1/2. Cup Warm Water
2 Cup Lukewarm Milk (Scalded and then cooled)
1/3 Cup Sugar
1/3 Cup Oil
1 Tbl. Baking Powder
2 Tsp. Salt
1 Egg
5-6 Cups Flour - Plus
4 Tbl. Butter
1/2 Cup Brown Sugar
1 Tbl. Cinnamon

Glaze (For the Bottom of the Pan)
1 Cup Brown Sugar
2 Sticks Butter

Powders Sugar Frosting:
1 Cup Powdered Sugar
1 Tbl. Milk
1/2 Tsp. Vanilla

Dissolve yeast in warm water, add in milk, sugar, oil, baking powder, salt egg and 3 cups of flour and mix until smooth. Mix in the rest of the flour and knead for 8-10 min, until smooth and elastic. Place in a well greased bowl and turn greased side up. Cover; and let raise in warm place for 1 1/2 hours or until it is doubled.

Melt one stick of butter in the bottom of pan a 9x13 pan and sprinkle with brown sugar and repeat with second pan.

Punch down dough and divide into 2 halves. Roll each half into a 12x12 rectangle. Spread with 2 tbl. of butter and sprinkle with 1/4 cup of brown sugar and cinnamon. Roll up, beginning with the wide side. Pinch edges together and stretch roll to make even. Cut roll into 12 slices. Place slightly apart in pan. Wrap pan tightly with 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 about 30 min.. Heat oven to 350 degrees. Bake until golden brown 20-30 min. Frost with frosting while they are still warm. ENJOY!!!

(Be prepared to make these again and again if you take them anywhere...They will be requested).