Ingredients

1-1/4 cups scalded milk

1 cup Crisco shortening

1-1/4 cups water

2-1/2 cups flour

1-1/2 Tablespoons dry yeast

1 Tablespoon salt

3/4 cup sugar

3 eggs

3-1/4 cups additional flour

Cinnamon Sugar

2 cups sugar

10 Tablespoons cinnamon

Cinnamon Roll Icing

1 pound powdered sugar

1/4 cup milk

1/4 Tablespoon vanilla

Dash of salt

Mix 2-1/2 cups flour, yeast, salt, and sugar in a giant mixing bowl. Scald milk. Add shortening and water to milk. Milk mixture ought to be 110 to 115 degrees. Pour milk mixture in to flour mixture and mix. An electric mixer is helpful. Stir in eggs, after the other. Mix 3-1/4 cups more flour, one cup at a time, in to the mixture until the dough begins to clear the bowl. Dough will be soft. Grease a giant bowl liberally with shortening. Put dough in to greased bowl and turn dough to coat with shortening. Cover and let rise until double.

Preheat oven to 375 degrees. Heavily grease counter with shortening. Punch dough down and turn onto counter. Divide the dough in to six equal parts. Working with half at a time, spread/pat dough in to a 12 x 12-inch rectangle. Sprinkle heavily with cinnamon sugar. Roll dough toward you in jellyroll-fashion and cut in to 9 equal rolls. Place rolls on a 9 x 9-inch baking pan. Follow the same procedure with the other half of the dough. Let rise until double.

Bake rolls for twenty to 23 minutes or until golden brown. Drizzle with melted butter while hot. If serving at a later time, heat rolls and ice before serving.