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INGREDIENTS: Sweet dough:
2 packages yeast (5 teaspoons)
3/4 cup warm water
3/4 cup sugar
1/2 cup shortening, melted
1/4 cup butter, melted
3 eggs
1 1/4 cups milk
6-7 cups high gluten flour
1 teaspoon salt
Filling:
6 tablespoons butter, melted
1/2 cup sugar
1/4 cup brown sugar
3 teaspoon cinnamon
Glaze:
3/4 cup powdered sugar
1 teaspoon vanilla
Milk, to desired consistency

In a bowl dissolve yeast in water. In another bowl combine sugar and eggs. Add the melted shortening, butter and milk. Add yeasted water and stir to combine. In a large bowl stir flour and salt together. Add flour a cup at a time to yeast mixture and mix until thoroughly incorporated. Knead mixture until semi-smooth. Transfer dough to a buttered bowl, cover and place in a warm spot to rise for one hour.

Roll out dough in a rectangle (approximately 24 inches x 10 inches) and to a thickness of 1/4 - 1/2-inch. Brush dough with melted butter. In a bowl combine sugar, brown sugar and cinnamon. Sprinkle mixture over melted butter, covering all the dough. Along long side of rectangle roll dough up, like a rug. Trim ends and slice roll into 16 1 1/2-inch rounds. Dip both sides of rounds in cinnamon-sugar mixture and arrange on greased sheet pan or in 2 buttered large cast-iron frying pans, cover and let rise for 30-40 minutes. In a bowl whisk together powdered sugar, vanilla and milk, cover and set aside.

Bake at 400 degrees F for 15-20 minutes or until golden. Cool for 5 minutes and drizzle with glaze, if desired.

Yield: 16-18 rolls

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