2 c. Martha White self-rising flour
1/4 c. shortening
3/4 c. milk

Cut shortening into flour until meal-like. Add milk. Put on lightly floured board and knead. This is a biscuit dough. Roll out thin, 1/4 to 1/2 inch thick. Spread a thin layer of butter on top of dough, sprinkle with sugar, then cinnamon. Roll up into a log; slice and bake.

To bake, place on a cookie sheet (with edges) and place in a preheated 475 degree oven for 10 to 12 minutes. Leave room for the rolls to raise on pan or you will have a mess in the bottom of your oven.

GLAZE:

Boiling water
2 tbsp. butter
2 c. confectioners' sugar, sifted

Melt butter over low heat. Remove from heat and stir in confectioners' sugar. Add 2 teaspoons water at a time to form glaze. Drizzle over top of rolls.