Frosted Cinnamon Icebox Rolls Food

FROSTED CINNAMON ROLLS

Steps:

• In bread machine pan, place first nine ingredients in order suggested by manufacture. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons water or flour if needed). , When cycle is completed, turn dough onto lightly floured surface. Roll into a 17x10-in. rectangle. Spread with butter; sprinkle with brown sugar and cinnamon. Roll up, jelly-roll style, starting from a long side; pinch seam to seal. Cut into 21 slices. , Place 12 slices, cut side down, in a greased 13x9-in. baking pan and nine rolls in a 9-in. square baking pan. Cover; let rise in a warm place until doubled, about 45 minutes. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 10 minutes., In a large bowl, beat frosting ingredients until smooth. Frost warm rolls. Store in refrigerator.

CINNAMON ROLL ICE CREAM BOWL RECIPE BY TASTY

Steps:

• In a bowl, add the heavy cream and condensed milk and whip until soft peaks form.
• Add the cream cheese and mix until smooth.
• Freeze for 3-5 hours.
• Preheat oven to 400ºF (200ºC).
• Open the tubes of cinnamon rolls and save the frosting for later.
• Cut 3 of the cinnamon rolls in half.
• Unravel the cinnamon roll halves and full cinnamon rolls and roll together the halves with the whole rolls using your hands to create 6 long thin strips. You'll have one cinnamon roll left over and you can use that to make a small bowl, or save for later!
• Spray an inverted muffin tin with cooking spray and coil the cinnamon roll strip around the outside in order to create a bowl. Be sure to pinch the ridges together in order to prevent the bowl from separating while baking.
• Bake 7-10 minutes, or until the bowls are golden brown.
• In a small bowl, add the icing from the cinnamon roll packages and melt for 20-30 seconds in a microwave.
• Carefully remove the cinnamon roll bowls from the tins and add 2 scoops of ice cream to each bowl.
• Top the ice cream with melted icing and ground cinnamon.
• Enjoy!

FAVORITE FROSTED CINNAMON ROLLS

Steps:

• In a large bowl, combine 4 cups flour, cake mix, yeast and warm water until smooth. Add enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 14x10-in. rectangle. Brush with butter; sprinkle with sugar and cinnamon. , Roll up jelly-roll style, starting with a long side. Cut each roll into 12 slices; place cut side down in two greased 13x9-in. baking pans. Cover and let rise until almost doubled, about 20 minutes., Bake at 400° for 10-15 minutes or until golden brown. Cool for 20 minutes. For frosting, in a large bowl, cream the butter, confectioners' sugar and vanilla and enough milk to achieve desired consistency. Frost warm rolls.

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.

JIFFY CINNAMON ROLLS WITH CREAM CHEESE FROSTING

Steps:

• In a large mixing bowl, combine 3 cups flour, cake mix, yeast, salt, and warm water; mix until smooth.
• Add enough remaining flour to form a soft dough.
• Turn out onto a lightly floured surface and knead until smooth (6-8 minutes).
• Roll dough into a 9 X 18-inch rectangle.
• Spread with butter and sprinkle with sugar and cinnamon.
• Roll dough jelly-roll style, starting with the long end.
• Slice the roll into 1-inch circles with a piece of dental floss or heavy thread placed under roll.
• Bring ends of floss up and crisscross at top of roll and pull strings in opposite directions.
• Place rolls on a greased cookie sheet.
• Cover and let rise on a warm place until doubled, about 15 minutes.
• Bake at 350 for 15-18 minutes.
• While rolls are baking, beat together cream cheese, butter, confectioners sugar, vanilla extract, and salt.
• Spread frosting on warm rolls before serving.

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.

REFRIGERATOR ROLLS / ICEBOX ROLLS

Steps:

• Pour 1 cup boiling water over shortening in a large bowl, stirring to melt shortening.
• Let stand 30 minutes or until completely cooled.
• Stir together yeast, 1/2 cup warm water, and 1 teaspoon sugar in a glass measuring cup; let mixture stand 5 minutes Beat eggs at medium speed using a heavy-duty stand mixer; add 1/2 cup sugar and salt.
• Add shortening mixture and yeast mixture.
• Reduce speed to low, and gradually add 5 cups flour, beating until blended.
• Cover and chill dough 12 hours or up to 5 days.
• Turn dough out on a lightly floured surface, and roll to 1/4-inch thickness.
• Cut with a lightly floured 2 1/2-inch round cutter.
• Make a crease across the middle of each dough round with a knife, and fold in half; gently press edges to seal.
• Place rolls on lightly greased baking sheets.
• Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in bulk.
• Brush rolls evenly with melted butter.
• Bake at 400° for 15 minutes or until golden brown.
• Brush again with melted butter, if desired.

CINNAMON ROLL WITH VANILLA FROSTING OR CINNZEO BUNS

Steps:

• Add the warm water to the yeast and soak 10 minutes.
• Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time beating after each addition.
• Dough should be soft yet firm enough to handle. Knead on floured board until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
• Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter. Layer with a generous thick layer* of brown sugar. Sprinkle on cinnamon* as desired. If you like raisins, layer on a layer of raisins. Roll up jellyroll fashion.
• Using a scissors or a piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in an 8 or 9 inch round greased cake pan. Place one slice in the middle and other slices around it. Press rolls down to even out and fill pan. Let rise until rolls fill the pan generously -- about another hour.
• Bake in a 350*F. oven about 15 - 20 minutes. If rolls get too brown, cover with a piece of tine foil until the end of baking. Do not over bake rolls.
• Remove immediately from pan by inverting onto a plate and then tip over onto another plate to right the rolls.
• For the Frosting:.
• In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a thick, hardly-able to stir consistency.
• Spread over warm rolls as soon as they are placed on a plate to let the frosting melt and run into the rolls.
• * I was pretty generous with both the brown sugar and cinnamon. I ended up with about a 1/2 inch layer of brown sugar completely covered with cinnamon. I very lightly sprinkled the brown sugar filling with flour. This prevents the filling from melting thru rolls as they are baking. Or any easy way is to mix the brown sugar, cinnamon & about 1/4 cup of flour, then spread the mixture on dough. I also like diced Granny Smith Apple with chopped walnuts.
• My Note: This time a double batch, wel l actually 2 single batches because I don't know what would happen with a double batch. I am well versed in the kitchen but baking seems to be an exact science. The only thing I altered from the recipie was to grate a little fresh nutmeg over the buttered dough before applying the brown sugar.
• This remains to be delicious even on the second day! Most cinnamon recipes I have tried promised to be the best of the best. However, in the end, after trying them- they are a disappointment and not good. They turned out to be like old hard bread with a cinnamon taste. This one is exceptional. This THE BEST! My cinnamon turned out to be really yummy, super delicious and moist! My husband and I ended up eating the bread while it was still hot, fresh from the oven! He suggested that I pour or drizzle the frosting only before eating time. I did it and yes, it was better and tasted really fresh! ALTERNATIVE: I used SOUR CREAM for this recipe! I used 3/4 cup of water and 1/3 cup of sour cream, mixed them well and placed the combo in the microwave for 30 seconds.This is my sub for the milk! No wonder the bread is creamy! I used OLIVE OIL instead of shortening for health reasons. Turned out excellent! For VANILLA FROSTING, I used sour cream. This the real and ULTIMATE CINNAMON RECIPE that is very, very delicious! And the bread is soft, delicate, moist and creamy- probably because of the sour cream I used! TIPS: I used BREAD FLOUR instead of the usual ALL PURPOSE FLOUR. And I also added 5 tablespoons GLUTEN to help it to rise easier, faster and softer. I used 5 cupsof BREAD FLOUR.
• Better than Cinnabon! =) I made a few changes to the recipe for personal preference: I used 3/4 Silk almond milk and 1/4 sweetened condensed milk (I still added the 1/3 cup white sugar). I used 4 cups of bread flour and I kneaded the dough for about 45 mins by hand. I let the dough rise in the sunlight with plastic wrap tightly covering the bowl. This extra heat helped the dough rise much faster. Then I punched it down and prepared the rolls by using 1/2 stick of room temp butter and smeared it over the dough by hand. I pat down the brown sugar / cinnamon mix and then began to roll it tightly. I placed the cut up rolls into a baking dish and placed it in the sunlight for an hour to let rise (double / triple in size). Baked in the oven for 20 mins at 350 F and as soon as they came out, I brushed melted butter on top. I also used store bought Pillsbury cream cheese icing and melted it in the microwave before putting it on top of the baked rolls. This recipe is well worth the time and effort required to make this dessert. You'll be glad you did.

ICEBOX ROLLS

Steps:

• In a large mixing bowl, dissolve sugar in warm water.
• Sprinkle yeast into water.
• Allow to stand until yeast is dissolved and begins to bubble (or proof).
• Add oil, poppy seeds (if using) and 3 1/2 cups of the flour.
• Stir with a wooden spoon until all ingredients are well mixed.
• At this point, the mixture will be the consistency of a mash.
• Continue to add flour in batches until mixture becomes too stiff to easily stir.
• Turn out mixture onto a floured surface and knead for about 10 minutes, adding more flour as needed to keep dough from sticking to surface or hands.
• When dough is "ready", it should be smooth, supple and stretchy.
• Grease a medium bowl.
• Form dough into a ball.
• Place in greased bowl, turning to coat ball on all sides.
• Cover bowl with a clean dish towel and put in a warm, draft-free place to rise until doubled in size (about 1 hour).
• I like to place my bowl in the oven with just the light on.
• When doubled, punch dough down and slap it around to get out all the air bubbles.
• At this point, dough can be refrigerated for future use or divided and formed into the desired shape (ie. dinner rolls, cloverleaf rolls, hamburger buns, etc.).
• Once formed, place on ungreased cookie sheet, cover again and allow dough to rise until doubled again which will take about 1/2 hour (longer if dough was refrigerated).
• Preheat oven to 350°F.
• Bake for 8 to 12 minutes or until lightly browned. The larger the roll, the longer it will take to bake it.

ICED CINNAMON POTATO ROLLS

Steps:

• In a large bowl, combine sugar and mashed potatoes. Add water and yeast; mix well. Cover and let rise in a warm place 1 hour., Stir mixture down; beat in butter, eggs and salt. Gradually stir in flour. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes., Divide dough in half. On a floured surface, roll each portion into a 12-in. square. In a small bowl, combine filling ingredients. Spread filling to within 1 in. of edges of each square. Roll up jelly-roll style. Cut each roll into nine slices. Arrange nine rolls in each of two greased 9-in. square baking pans., Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Bake 35-40 minutes or until golden brown. Combine icing ingredients and frost warm rolls. Freeze option: Cover and freeze unrisen rolls. To use, thaw in refrigerator overnight. Let rise, covered, in a warm place until doubled, about 1-1/2 hours. Bake and frost rolls as directed.

CHOCOLATE CINNAMON ROLLS WITH ICING

Steps:

• In a large bowl, dissolve yeast in warm water; let stand for 5 minutes. Add shortening, salt, 1/4 cup sugar, egg, cocoa and 1 cup flour; beat for 2 minutes. Stir in remaining flour and blend with a spoon until smooth. Cover and let rise in a warm place until doubled, about 1 hour. Stir dough down and turn onto a well-floured surface (dough will be soft). Roll out into a 12x9-in. rectangle. Carefully spread with butter. , Combine cinnamon and remaining sugar; sprinkle over butter. Roll up gently, beginning at a wide end. Cut into 12 pieces and place in a greased 9-in. square baking pan. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 25 minutes., Meanwhile, for icing, stir all ingredients together in a small bowl until mixture is desired spreading consistency. Drizzle icing onto warm rolls.