The Ultimate Cinnamon Roll

Ingredients:

Roll:

1 1/2 packages dry yeast (about 3 1/4 tsp)

1/4 c warm water

1/2 c shortening

1/3 c sugar

1 1/2 tsp salt

1 c milk

1 egg

4 to 5 c sifted flour

melted butter

brown sugar

cinnamon

Frosting:

2 c powdered sugar

1 tbsp butter, melted

1 tsp vanilla

milk or cream (2 to 4 tbsp)

Directions:

1) Add the warm water to the yeast and soak 10 minutes.

2) Scald milk; pour over the shortening. Add sugar and salt and cool to tepid. Add the dissolved yeast and beaten egg. Add 4 cups flour adding one at a time, beating after each.

3) Knead dough on floured board until elastic and smooth. Avoid too much flour. Turn dough into a well-oiled bowl. Let rise for 1 1/2 hours.

4) Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter, and layer with a generous thick layer of brown sugar. Sprinkle on cinnamon as desired.

5) Cut slices about 1 to 1 1/2 inches thick. Place in an 8 or 9 inch round greased cake pan. Press down to fill out pan, and let rise until the rolls fill the pan generously, about another hour.

6) Bake at 350 degrees for 15 to 20 minutes.

For the frosting:

1) mix sugar, butter, and vanilla in a medium bowl. Stir in enough milk to reach a thick consistency. Spread over the rolls while still warm.

Krem trick: Add a teaspoon or so of almond extract to the frosting for a sampling of awesome.