Recipe Collection |  Share a Recipe 

Submitted by: Bobbi Janssen from Lanark, IL
Originally shared on the web 08/07/2012

.75-oz. pkg. active dry yeast
2 c. very warm water, divided
1 c. shortening
2 eggs, beaten
1 c. sugar
1 T. salt
6-1/2 c. all-purpose flour
10 T. butter, softened and divided
1/2 c. brown sugar, packed
1 T. cinnamon
4 c. powdered sugar
1 T. to 1/4 c. milk

Dissolve yeast in 1⁄4 cup of very warm water, 110 to 115 degrees. In a separate bowl, combine shortening and remaining water; set aside. Mix together shortening mixture, eggs, sugar and salt. Add yeast mixture to shortening mixture; stir in flour. Turn dough into a greased bowl (dough will be soft); cover with a tea towel. Let rise in a warm place (85 degrees), free from drafts until double in size, about 2 hours; punch down dough. Divide dough into 2 parts. Roll each part into an 18-inch by 13-inch rectangle on a floured surface. Spread 6 tablespoons butter over surface. Sprinkle evenly with brown sugar and cinnamon, adding more to taste if desired. Roll up, starting on one long side; cut one-inch thick slices. Place into 2 greased 13"x9" or 10" round baking pans. Cover; let rise for 45 minutes, until double in size. Bake at 375 degrees for about 25 minutes; cool. For Frosting, combine powdered sugar and remaining butter; add milk to desired consistency. Spread rolls with Frosting. Makes 2-1/2 dozen.