Sometimes poor planning works out

Over a year ago when we planned a cruise for the kids' spring break, it didn't dawn on me that was Holy Week... or that we were coming home the night before Easter Sunday. I should have realized it... but I didn't. I usually like to do something special for holidays for breakfast, usually something like cinnamon rolls. Since I didn't know what time we'd be home - other than at night - I started looking for ways to make cinnamon rolls early and freeze them. I found this recipe. So several weeks before I made the dough, let it rise, rolled them up, and popped them right in the freezer! I even made the frosting and tossed it in the freezer too. We rolled in the driveway at 9:30 after 13 1/2 hours on the road, I sprayed the baking dished I'd left out before we left (with the recipe inside so I wouldn't wonder what it was for), plopped the frozen rolls in there, tossed plastic wrap on top and into the oven it when (with the light on). At 5:25 AM when I bolted out of bed because I heard a bang, I checked the cinnamon rolls on my way to bed - they rose beautifully. Later we baked, frosted, and enjoyed them. There's nothing quite like fresh baked cinnamon rolls. This whole process follows my idea of meal prep. Do the work now so you can enjoy the food later with less work or worry. Maybe we should plan a trip for next year! Maybe not over Holy Week... maybe...

Freezer Cinnamon Rolls
Ingredients for the Dough
1/4-ounce package yeast
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter, melted
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

Ingredients for the Filling
1/2 cup melted butter, plus more for pan if not using a baking liner
3/4 cup brown sugar
2 tablespoons ground cinnamon

Ingredients for the Icing
4 tablespoons butter, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
2 tablespoons warm water
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt

Instructions
Dissolve the yeast in warm water in a small bowl and set aside.
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.
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.
Mix together butter, cinnamon, and brown sugar and spread over dough. 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,
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.
When you are ready to enjoy some homemade cinnamon rolls, simply place the desired amount in a buttered pan overnight in an oven with the light on.
Then bake at 350 degrees for 30 minutes or until nice and brown.
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.