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CINNAMON ROLLS WITH CARAMEL ICING 
1 c. scalded milk
1 c. lukewarm water
2 pkgs. yeast
1/2 c. shortening
1/2 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
5 to 6 c. flour
1/2 tsp. nutmeg

Pour scalded milk over sugar, salt, shortening and nutmeg. Dissolve yeast in lukewarm water. When first mixture is cool, add beaten eggs. Work in flour until smooth and elastic. Turn into greased bowl. Cover and let rise until double. Punch down. Roll out into rectangle. Brush with melted butter, sprinkle with cinnamon and brown sugar. Roll up in jelly-roll fashion. Cut into 1 inch slices. Place in greased pan, cover and let rise until double.

Bake at 375F for 10 to 12 minutes.

FROSTING:

1/2 c. butter
1/4 c. milk
1 c. confectioners' (10X) sugar
1 c. brown sugar
1 tsp. vanilla

Melt butter in saucepan. Add brown sugar. Boil and stir over medium heat for 2 minutes. Add milk and bring to a boil again. Remove from heat and add vanilla and confectioners' sugar.
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