1 c. milk
2 tbsp. solid vegetable shortening
1 tsp. salt
1 c. sugar
1 egg, beaten
1 tsp. vanilla
1 pkg. yeast
1/4 c. lukewarm (110 degree) water
4 to 4 1/2 c. flour
3 tbsp. melted butter
2 tsp. cinnamon

GLAZE:

2 c. confectioners' sugar
3 tbsp. softened butter
2 to 3 tbsp. water

Heat milk with shortening, salt and 1/2 cup of the sugar. Heat until shortening melts, but do not boil. Let cool to tepid. Whisk in egg and vanilla. Dissolve yeast in water with 1 teaspoon sugar.

Combine 3 1/2 cups of the flour with yeast mixture and milk mixture, stirring to form a ragged dough. Turn dough onto lightly floured board. Clean and butter bowl. Knead dough 8 minutes, until smooth, adding flour, if necessary. Return to bowl. Cover and place in warm place to rise until double in size, 1 to 2 hours.

Punch down dough. Roll out on lightly floured board to 1/4 inch thick and about 12 to 14 inches square. Brush with melted butter. Mix remaining sugar with cinnamon and sprinkle on. Roll dough like jelly roll. Use a very sharp knife to cut 1 1/2 inch thick slices from roll. Place, cut side up, on greased baking sheet. Cover and let rise in warm place 45 minutes or until nearly doubled in size.

Heat oven to 325 degrees. Bake buns 25 minutes, until light golden brown. As buns bake, prepare glaze by beating confectioners' sugar and butter, adding just enough water to make a runny but not watery glaze. Remove buns from oven, place on rack and let cool slightly. Drizzle glaze on buns while they are still warm. Yield: 8 buns.