Freezable Cinnamon Rolls

1. In a stand mixer with the dough attachement, dissolve yeast in warm water. Stir to combine. Allow yeast to proof for 5 minutes until it starts to foam and bubble.
2. Add 1/2 cup melted butter, sugar, eggs, salt, vanilla, to yeast mixture and flour; beat on medium speed until smooth and dough is pulling away from the sides of the bowl.
3. Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour.
4. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Punch down dough. On a lightly floured surface, roll 1 portion into a 16×22-in. rectangle. Brush with 1/2 cup melted butter; sprinkle brown sugar, then sprinkle with cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 18 slices about an inch thick; place in 3 greased cake pans, cut side down.
*At this point you can cover with plastic wrap and freeze until you are ready to bake or you can continue onto step 6.
6. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
7. Bake until golden brown, 20-25 minutes. Cool on wire racks.
8. For glaze, combine powdered sugar and milk until blended; pour over tops of rolls as soon as they come out of the oven. Refrigerate leftovers.

*If freezing: pull rolls out the night before you are ready to bake them and let thaw in fridge overnight, take out, cover with towl and let rise for 1 hour, then bake as directed.