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Export 11 ingredients for grocery delivery
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!
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