3 1/3 c. flour
1 pkg. dry yeast
1 1/4 c. milk
1/4 c. shortening
1/4 c. sugar
1 tsp. salt
1 egg

FILLING:

Mix together:

3/4 c. brown sugar
1/2 c. white sugar
2 tsp. cinnamon

TOPPING:

Melted butter, powdered sugar and vanilla. Milk to thin.

Measure 1 1/2 cups flour in mixer bowl with dry yeast. Heat milk, shortening, sugar and salt to 120 degrees stirring constantly. Pour into flour mixture blending on low speed. Add egg and beat at high speed for 3 minutes. Stir in remaining flour, turn into a greased bowl, cover loosely and let rise until double. Turn onto a floured board and knead 5 times; cover and let set for 5 minute.s Roll out, brush surface with butter and sprinkle filling evenly over butter. Roll up and slice in 1 inch slices. Let rise again and bake at 400 degrees for 12 to 15 minutes. Remove from oven and brush with butter and drizzle topping onto the hot rolls.

NOTE: Filling may be adjusted to taste. If you prefer more or less cinnamon or all brown sugar, this may be done. Also, nuts may be added. These are best when served warm. Serves 24.