Ice Box Cinnamon Rolls

These cinnamon rolls won a blue ribbon at the 2012 Tillamook County Fair!

Ice Box Cinnamon Rolls

2 TBSP yeast    
1/2 c warm water
2 c lukewarm milk   
1/2 c sugar
1/2 c vegetable oil
1 tsp baking powder
2 tsp salt
1 egg
1/4 tsp nutmeg
5-6 c flour

Filling:
2 c brown sugar
1 c butter (no substitutes)
Dissolve yeast in warm water. Stir in milk, sugar, oil, baking powder, salt egg and 2-3 cups of flour and nutmeg. Beat until smooth. Add enough remaining flour to make dough easy to handle. Knead until smooth. Let rise until double (about an hour). Grease two 13 x 9 inch pans. Divide dough in half and roll into 12 x 10 inch rectangle for each half. Heat brown sugar and butter until melted. Remove from heat and stir in 2 tsp cinnamon. Spread over each half of dough and sprinkle with nuts if desired. Roll and slice. Place in greased pans and wrap tightly with foil. Refrigerate at least 12 hours - not more than 48 hours. To bake, remove foil. Bake at 350 degrees for 30-35 minutes.
*May also let rise after placing in pan and bake without refrigeration.