DOUGH:

1 pkg. yeast
1 c. scalded milk (lukewarm)
1/2 c. sugar
1 tsp. salt
2 eggs
1/2 c. melted shortening
4 1/2 c. flour

SPREAD:

Soft butter
1 c. sugar
2 tbsp. cinnamon

TOPPING:

1 c. butter
1 1/3 c. brown sugar
4 tsp. light corn syrup

Place yeast in bowl. Add lukewarm milk and stir until dissolved. Stir in sugar, salt and eggs. Add half the shortening and half the flour. Beat until smooth. Add remaining flour, mix well. Add remaining shortening and mix, knead until smooth. Place in greased bowl. Cover and let rise until double.

Roll out the dough into two rectangles (9x18 inches). Spread each rectangle with soft or melted butter and sprinkle with sugar and cinnamon mixture. Roll up tightly from the long side. Pinch edges together. Cut in 1-inch slices.

TOPPING: Melt butter, add sugar and corn syrup. Bring to a rolling boil and take off heat immediately. Do not overcook. Pour into two 9x13 inch pans. Place rolls cut side down in pans. Cover and let rise until double in size.

Bake at 375 degrees for 20-30 minutes. Turn immediately over onto aluminum foil.