Part 1:

1 c. warm water
2 pkg. dry yeast
1 tsp. sugar
2 c. milk
2/3 c. shortening
2 tsp. cinnamon
3/4 c. sugar
4 tsp. salt
2 eggs
10 c. flour
1 c. soft butter
1 c. sugar

Combine warm water, dry yeast and 1 teaspoon sugar in 1-quart jar. Let set until bubbly and jar is full. Scald milk. Add shortening and let melt. Cool.

In bowl, put 3/4 cup sugar and salt and add to yeast mixture. Beat eggs and add 5 cups of the flour; stir, then add 3 more cups and then work in the rest. Let rise until double. Punch down. Roll out to 1/2-inch. Spread with butter and sprinkle with cinnamon and 1 cup sugar. Roll up, cut and let rise.

Bake at 350°F for 25 minutes. Cool and frost.

Glaze:

1 1/2 c. powdered sugar
2 tbsp. milk
1/2 tsp. vanilla
1 tbsp. butter

Mix together and put on warm cinnamon rolls.