1 1/2 c. warm water (not hot)
2 pkg. yeast (not Rapid Rise)
1/2 c. room temperature shortening
1/3 c. sugar
1 1/2 tsp. salt
1 egg
1 tsp. vanilla
4 c. flour, divided

In an electric mixer, mix first three ingredients on low to mix completely. Add and mix the sugar, salt, egg and vanilla. (Mix vanilla and egg together before adding to sugar and salt.) Add 2 cups flour and mix on medium for 2 minutes. Add 2 cups flour and mix well (will look like batter). Grease inside of glass or plastic bowl and pour batter in. Cover with a towel and place in "warm" oven (preheated at 170°F for 5 minutes). Leave in oven for 30 minutes. Remove bowl and knock down dough. Put out on floured surface and work in extra flour so dough can be rolled. Roll into rectangle. Sprinkle heavily with cinnamon and sugar. Roll into jellyroll and stretch into uniform shape. Split in half. Cut at least 1-inch thick and place in pan. Melt 1 stick of butter and spoon over each roll. Cover and refrigerate or bake uncovered at 375°F for about 25 minutes or until golden brown. Glaze with mixture of 1/2 bag powdered sugar, milk and vanilla.

Makes 1 (13 x 9) pan or 2 (8 x 8) pans.