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 {usually about 1 hour}.

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.

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}.

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?}.

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.

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.

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