Cinnamon Rolls

Submitted by Becky Tripp

1/2 cup shortening
1/2 cup sugar
2 eggs
2 tbsp. active dry yeast
2 1/2 cups warm water
1/2 tsp. sugar (dissolve in yeast and water)
7 cups flour
1 tbsp. salt

Dissolve yeast 1/2 tsp. sugar and water in a small bowl. Cream shortening, sugar, and eggs in a large bowl. Combine the yeast mixture with the cream mixture using electric beaters. Mix thoroughly. Sift flour and salt adding it to the creamed mixture. Continue to mix until the dough is not sticky and easy to handle. You may have to eventually mix by hand. Place dough in a large bowl that has been sprayed with nonstick cooking spray or greased. Cover with a dish towel and let rise. When the dough is doubled punch down and let it rise again. Roll out dough on a floured surface. Spread dough with approximately 1/4 cup melted butter. Sprinkle a small amount of cinnamon and brown sugar over the buttered dough. Cut into strips. Roll and twist into roll shapes. Place on greased cookie sheet or cake pans. Let rise again until double. Bake 12 minutes at 350 degrees F. Frost baked rolls while still warm with frosting.

Frosting
2 tbsp. melted butter
2 tbsp. milk
1 tsp. vanilla
Powdered sugar to desired consistency.
Mix all ingredients together.