2 pkgs. dry yeast
1 c. milk
1/2 c. sugar
2 eggs, beaten
1/4 c. lukewarm water
1/4 c. shortening
1 tsp. salt
4 or 5 c. all-purpose flour

Soften yeast in lukewarm water. Scald milk; add shortening, sugar and salt. Cook to lukewarm. Add the softened yeast, eggs, and as much flour as it takes to make dough stiff enough to leave sides of bowl. Knead on floured board using any remaining flour. Place in greased bowl, cover and let rise until doubled in bulk. Punch down and form into rolls.

FILLING:

2 tbsp. butter, softened
1/4 c. sugar
1 tsp. cinnamon, nuts or candied fruits

Knead dough and roll out on floured board into a 15 x 12 inch rectangle. To fill, spread butter over dough, combine sugar and cinnamon and sprinkle evenly over dough. (Nuts or candied fruit may be added). Starting with longer side of dough, roll up tightly and seal edges. Cut into 17 slices.

Arrange in greased pan with cut-side down. Place rolls in a warm place and let rise until double in size. Bake in preheated oven; cinnamon rolls 350 degrees for 20 to 30 minutes.

GLAZE:

1 c. powdered sugar
2 tbsp. milk

Blend all ingredients until smooth. When rolls are almost cool, drizzle with glaze.