1/2 c. warm water
2 pkg. active dry yeast
1 1/2 c. lukewarm milk
1/2 c. sugar
2 tsp. salt
2 eggs
1/2 c. soft shortening
Half of 7 to 7 1/2 c. sifted flour
2 tbsp. soft butter
1/2 c. sugar
2 tsp. cinnamon

Measure into mixing bowl 1/2 cup warm water. Add, stirring to dissolve, 2 packages active dry yeast. Stir in milk, 1/2 cup sugar, salt, eggs, shortening and flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured boards; knead until smooth and elastic (about 5 minutes). Round up in greased bowl, greased side up. Cover with damp cloth. let rise in warm place (85 degrees) until double (about 1 1/2 hours). Punch down; let rise again until almost double.

Divide dough in half. Roll dough into oblong, 15.9 inches. Spread with 2 tablespoons softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even. Cut roll into 1 inch slices. Place a little apart in greased 13 x 9 inch pan. Cover and let rise until double in bulk (35 to 50 minutes). Bake until golden brown. While slightly warm, frost. Bake at 350 degrees.

ICING:

1/3 c. soft butter
3 c. sifted confectioner's sugar
About 3 tbsp. cream (or milk)
1 1/2 tsp. vanilla

Blend together butter and sugar (for best results, use hand mixer). Add cream and vanilla and blend until smooth.