3/4 c. milk
1/2 c. shortening
1/2 c. sugar
1 tsp. salt
2 tbsp. dry yeast
1/2 c. warm water
4 1/4 to 4 3/4 c. flour
2 eggs

FROSTING:

Powdered sugar
butter (ample amount)
Evaporated milk
Vanilla

Mix all frosting ingredients until right consistency (thick).

Rolls: Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast and small amount of sugar on warm water; stir to dissolve. Let sit for about 10 minutes. Add 1 1/2 cups flour to milk mixture. Beat for 1 minute. Beat in eggs and yeast. Gradually add remaining flour until dough leaves sides of bowl. Turn onto lightly floured board. Knead until smooth and no longer sticky. Place in greased bowl. Let rise until doubled, 1 to 1 1/2 hours. Punch down and turn onto board. Divide in half. Roll each half into a 16 x 8 inch rectangle. Spread each with 1/4 cup soft butter. Sprinkle with sugar and cinnamon mixture. Roll lengthwise; seal edges. Cut in 1 inch slices. Place cut side down, in 2 well greased 9 inch pans. Cover and let rise until doubled, 30 to 40 minutes. Bake at 375 degrees for 20 to 25 minutes. Remove to wire racks when cool, frost.