Cinnamon Rolls

Day 1
1 pkg active dry yeast
1/2 tsp sugar
1/2 c warm water

1/3 c instant dry milk
1/4 c sugar, plus 2 tbsp
1.5 tsp salt
1/3 c shortening
1 egg, slightly beaten
1 c warm water

5 c flour

• In large bowl, dissolve first 3 ingredients.
• Add 2nd group of ingredients & whisk well.
• Stir in half of the flour & mix well.
• Stir in the rest of the flour with a spoon.
• Turn dough out onto a lightly floured cutting board & kneed until smooth.
• Grease a medium bowl with shortening.
• Place dough in bowl & turn so that greased side is up.
• Cover in plastic wrap & then foil. Place in refrigerator over night. (can be kept refrigerated for 5 days)

Day 2
Filling:
1 c brown sugar
2 tbsp cinnamon
1/2 stick of butter, softened (I use almost whole stick)

Icing:
1.5 c powdered sugar
1/2 tsp vanilla
1 stick butter
2 oz cream cheese, softened
dash of salt

• Preheat oven to 400.
• Roll out dough in a large rectangle, about 1/4" thick.
• Spread softened butter over dough, leaving edges free.
• Mix cinnamon & brown sugar & spread over dough.
• Roll dough along the longest side & pinch edges to close.
• Slice 1" slices & place in greased cake pan.
• Bake for approx. 20 minutes.

While rolls are baking:

• Beat together icing ingredients.
• Refrigerate until needed.