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1/2 c. lukewarm milk
1/2 c. sugar
1 tsp. salt
1/2 c. lukewarm water
2 pkg. dry yeast
2 eggs
1/2 c. shortening
4 1/2 to 5 c. flour
3 Tbsp. melted butter
cinnamon-sugar mixture
brown sugar

3 c. powdered sugar
1/4 c. melted butter
1/4 c. lukewarm water
1/2 tsp. vanilla

Mix milk, sugar and salt together. Put yeast in luke-
warm water. Let sit 5 minutes. Mix well before adding to milk
mixture. Add eggs and shortening. Mix well. Add flour until
dough is the right texture. Turn out on floured board and
knead until dough is smooth and elastic, about 4 minutes. Put
dough in greased bowl. Turn once so greased side is up. Cover
with damp cloth and let rise until double in size, about 1 1/2
hours. Punch down. Turn over and let rise until double, about
30 minutes. Roll out to 1/2-inch thick or less. Brush with
butter. Sprinkle with cinnamon-sugar and brown sugar. Roll
up, not too tight. Put water on edge of roll and press togeth-
er, so the rolls will hold together better. Cut rolls about
1-inch thick. Bake in a preheated 375 degrees oven for 25 minutes.
Remove from oven. Place on wire rack to cool. Yields 15 to 16
Frosting: Mix ingredients together thoroughly until
smooth. Spread over cinnamon rolls.

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