1 pkg. active dry yeast
1/2 c. warm water (105 to 115 degrees)
1/2 c. lukewarm milk
1/2 c. sugar
1/3 c. shortening, softened butter
1 tsp. salt
1 egg
3 1/2 to 4 c. flour (all-purpose)

ROLL TOPPING:

2 tbsp. butter
1/4 c. sugar
2 tsp. cinnamon

GLAZE:

1 c. powdered sugar
1 tbsp. milk
1/2 tsp. vanilla

Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl. Cover; let rise until double, about 1 1/2 hours. Punch down dough. Shape; let rise. Roll dough into rectangle 15 x 9 inch on lightly floured surface. Spread with butter. Mix sugar and cinnamon. Sprinkle over dough. Roll up tightly. Cut into 1 1/2 inch slices. Place on baking pan. Let rise until doubled about 40 minutes.

Heat oven to 375 degrees. Bake until brown 25 to 30 minutes. Spread with glaze. Glaze is made by mixing powdered sugar, milk, and vanilla until smooth.