2 pkgs. active dry yeast
1/2 C. warm water (105-115 degrees)
2 C. lukewarm milk (scalded, then cooled)
1/3 C. sugar
1/3 C. vegetable oil or shortening
3 t. baking powder
2 t. salt
1 egg
5-6 C. all-purpose flour
4 T. butter or margarine, softened
1/2 C. sugar
1 T. plus 1 t. cinnamon
Powdered Sugar Frosting:
1 C. powdered sugar
1 T. milk
1/2 t. vanilla
1. Dissolve yeast in warm water. Stir in milk, 1/3 C. sugar, oil, baking powder, salt, egg and 2-3 C. flour. Beat until smooth. Mix in enough of the remaining flour to make dough easy to handle.
2. Turn dough onto well-floured board; kneed until smooth and elastic, 8-10 minutes. Place in greased bowl. Cover, let rise in warm place until double, about 1-1/2 hours.
3. Grease two oblong pans 13x9x2 inches. Punch down dough; divide into halves. Roll 1 half into rectangle, 12x10 inches. Spread with half of the butter. Mix 1/2 C. 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.
4. Cut 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 hours. (To bake immediately, do not wrap. Let rise in warm place until double, about 30 minutes. Bake as directed below)
5. Heat oven to 350 degrees. Remove foil from pans. Bake until golden, 30-35 minutes.
6. While rolls are baking, mix powdered sugar ingredients until smooth and of spreading consistency. Frost rolls while warm
*** Caramel Pecan Icebox Rolls: Omit powdered sugar frosting. Before rolling dough into rectangles, heat 1 C. brown sugar (packed) and 1/2 C. butter or margarine until melted; remove from heat. Stir in 2 T. light corn syrup. Divide caramel mixture between pans. Sprinkle each with 1/2 C. pecan halves. Roll dough, slice, refrigerate and bake as directed. Immediately invert pan on large tray. let pan remain over rolls 1 minutes so caramel drizzles over rolls
*** Orange Marmalade Icebox Rolls: Omit butter, sugar-cinnamon mixture and powdered-sugar frosting. Before rolling dough into rectangles, beat 2 C. powdered sugar, 1/2 C. orange marmalade and 1/4 C. butter or margarine, softened, until smooth and creamy. Spread each rectangle with 1/3 C. of marmalade mixture. Roll dough, slice and refrigerate and bake as directed. Frost with remaining marmalade mixture while warm.