Freezable Cinnamon Rolls

Serves: 18 Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins

Ingredients:

For the dough:

• 1/2 cup Water (warm)

• 4 1/2 tsp Yeast

• 1 1/2 cups Milk (warm)

• 1/2 cup Butter (melted)

• 2 Eggs (beaten)

• 1/2 cup Sugar

• 2 tsp Salt

• 7 cups Unbleached All Purpose Flour

• 1 tsp Vanilla

For the filling:

• 3/4 cup Brown Sugar

• 1 tbsp Ground Cinnamon

• 1/2 cup Butter (melted)

For the glaze:

• 2 cups Powdered Sugar

• 2 tbsp Milk

Preparation notes:

In a stand mixer with the dough attachment, dissolve yeast in warm water. Stir to combine. Allow yeast to proof for 5 minutes until it starts to foam and bubble.

Add 1/2 cup melted butter, sugar, eggs, salt, vanilla, to the yeast mixture and flour; beat on medium speed until smooth and the dough is pulling away from the sides of the bowl.

Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour.

Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down the dough. On a lightly floured surface, roll 1 portion into a 16×22-in. rectangle. Brush with 1/2 cup melted butter; sprinkle brown sugar, then sprinkle with cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices about an inch thick; place in 3 greased cake pans, cut side down.*At this point, you can cover with plastic wrap and freeze until you are ready to bake, or you can continue.

Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

Bake until golden brown, 20-25 minutes. Cool on wire racks.

For glaze, combine powdered sugar and milk until blended; pour over tops of rolls as soon as they come out of the oven. Refrigerate leftovers.

*If freezing: pull rolls out the night before you are ready to bake them and let thaw in fridge overnight, take out, cover with a towel, and let rise for 1 hour, then bake as directed.