1 pkg. active dry yeast
1/4 c. sugar
1/4 c. warm water (105-115 degrees)
3/4 c. warm milk (105-115 degrees)
1/4 c. shortening
1 tsp. salt
1 egg
3 1/4 to 3 3/4 c. sifted flour
1/2 c. brown sugar
1/2 c. light corn syrup
6 tbsp. butter, melted
1 tsp. ground cinnamon
1/4 c. sugar
2 tbsp. butter

In large bowl, sprinkle yeast and 1/4 cup sugar over warm water; stir until dissolved. Add milk, shortening, salt, egg and 1 cup flour. Beat 2 minutes. Stir in enough flour to make a soft dough. Turn out dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Cover with towel, let rise in warm place until doubled. Punch down dough.

Cover and let rest 10 minutes. In 13 x 9 x 2 inch baking pan, stir brown sugar, corn syrup and 6 tablespoons butter until blended. In small bowl, stir together cinnamon and sugar. Roll dough into a 15 x 10 inch rectangle. Brush with 2 tablespoons melted butter; sprinkle with cinnamon mixture. Starting with one long side, roll up jelly roll fashion. Pinch seam to seal.

Cut into 15 slices. Arrange, cut side down, on top of mixture in pan. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees for 20 to 25 minutes or until golden brown. Immediately invert rolls onto platter. Serve warm.