2 pkgs. dry yeast
1 qt. water (very warm)
3/4 c. sugar
1 tbsp. salt
1/2 c. Crisco
2 eggs
1/2 c. dry milk
12 c. flour (approximately)

Place water in large bowl. Add yeast and sugar and let stand 2 or 3 minutes. Add remaining ingredients in order; gradually adding flour. Add enough flour for a soft dough but not sticky. Knead by hand. Brush top with melted shortening and let rise until doubled. Pinch off small amounts and roll into rectangles and spread with cinnamon mixture. Roll up and cut approximately 1 1/2" wide. Place in greased pan almost touching one another. Allow to rise in pan about 20 minutes before baking. Bake at 350 degrees for approximately 30 minutes. Yield: 4 dozen.

CINNAMON MIX:

3 c. butter (1 1/2 lbs.)
3 c. granulated sugar
1/4 c. cinnamon (more or less to your taste)

Mix softened butter and sugar with mixer. Add cinnamon gradually; mix until light and fluffy. Spread on dough before rolling for cinnamon rolls. Can be stored in refrigerator for weeks.