Step 1

Dissolve the yeast in warm water in a small bowl and set aside.

Step 2

In a large bowl combine the milk, sugar, melted butter, salt and egg. Add in 2 cups of flour and mix {I use my hands} until nice and smooth. Add yeast mixture and then mix in remaining flour until dough is easy to work with. Knead dough on lightly floured surface for around 5 minutes. Place in a large bowl that’s been greased bowl with a we bit of vegetable oil then cover and let rise until doubled in size {usually about 1 hour}.

Step 3

Once the dough has doubled in size, punch down it down and roll it out on to a floured surface. Ideally you want to shape the dough in to a  15 by 9-inch rectangle. Using a pastry brush, spread the melted butter all over dough.

Step 4

Then sprinkle cinnamon and sugar over the buttered dough and then sprinkle a few nuts, or raisins if you like {we used pecans and raisins}. Next roll the cinnamon roll dough up into a tight log and seal the ends with a little melted butter. Then cut into 2 inch slices {I use unflavored floss to cut my dough}.

Step 5

Place your cinnamon rolls on a baking sheet and pop them in the freezer until they are frozen solid {a couple of hours}. Then, place cinnamon rolls in freezer bags, seal them up, and store them flat in the freezer for up to 3 months {like they are really going to last that long, right?}.

Step 6

When you are ready to enjoy some homemade cinnamon rolls, simply place the desired amount in a buttered pan {leaving about 2-inches all around for them to expand}, and let the frozen cinnamon rolls come to room temperature and double in size.

Step 7

Then bake at 350 degrees for 30 minutes or until nice and brown.

Step 8

While the cinnamon rolls are baking, mix the butter, cream cheese powdered sugar, salt and vanilla. Add warm water as needed. Spread over warm rolls.

Step 9

Mama Mia! That is the best way to freeze cinnamon rolls!