Cinnamon Rolls: *Yields approximately 64 rolls
2 Tablespoons fresh yeast
2 Tablespoons sugar
2 Cups warm water
1 Cup melted butter
1 1/2 teaspoons salt
1 Cup sugar
9 Cups flour
2 Tablespoons butter
16 oz cream cheese
1/2 cup butter
8-10 cups powdered sugar
2 teaspoons vanilla
1-2 Tablespoons milk
1) Mix and let rest: 2 T. fresh yeast and 2 T. sugar and 2 C. warm water
2) Add: 1 C. melted butter, 6 beaten eggs (not ice cold eggs), 1 1/2 teaspoons salt, 1 C. sugar
3) Stir in: 9 C. flour (best if done by hand and not with a mixer) DO NOT KNEAD. Cover and let rise until double. Push air out with fists, and again let rise until double. *It is a good idea to coat the bowl lightly with cooking spray first.
4) Divide dough into four equal parts.
5) Roll each part into a rectangle. Try not to work your dough too much or it will get tough.
6) Once dough is rolled out, brush dough with soft butter and a pastry brush.
7) Sprinkle with cinnamon and brown sugar as much as you like. A thin layer works well, I usually use a bit more brown sugar than I do cinnamon, but that's just my preference.
8) Start at the wide side of your rectangle and roll into a log. Try to pinch the seam shut.
9) Take a piece of thread and cut dough into generous one inch slices.
10) Cover a baking sheet with wax paper. Lay out your cinnamon rolls and flash freeze. (It only takes about 30-60 minutes.)
11) Take rolls off your baking sheet and store in freezer bags!
At this time I also made my icing up and froze it in individual baggies, so that when I decided to bake the rolls all I had to do was thaw an icing bag and I was good to go. I was a little worried about how the icing would freeze because of the cream cheese but it worked like a dream!
Icing: Combine cream cheese with butter and vanilla and blend well in a mixer. Add in powdered sugar a little at a time until desired consistency is reached. You can use up to 2 T. of milk as needed to wet sugar.
(This recipe is adapted from my Grandma's delicious crescent roll recipe, so I had to show this picture of her recipe. I love her handwriting.)
How to bake frozen rolls:
Arrange frozen rolls two inches apart on a greased baking sheet or 9x13 cake pan. Cover with plastic wrap coated with cooking spray (don't wrap tightly, just lay lightly over the top of your rolls). Meanwhile pull out your frozen frosting to start thawing. Place pan in a warm place and let the rolls rise until double in size. Bake at 375 degrees for fifteen or twenty minutes or until golden brown. Frost rolls after they have cooled just slightly. *I recommend pulling out your rolls and sticking them in the fridge over night to decrease your rising time.
Now you will have fresh tasting cinnamon rolls for many months to come, I hope you enjoy them!
If you liked this post you may like these other popular freezer cooking posts:
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Healthy Freezer Breakfast Cookies
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