Cinnamon Rolls

In a large bowl, soften yeast in warm water, stirring to dissolve the yeast. Let stand for 5 minutes. Add milk, the 1/4 cup sugar, shortening, egg and salt to yeast mixture; stir with a wooden spoon until combined. Add 1-1/2 cups of the flour; stir until mixture is smooth. Gradually stir in enough of the remaining flour to form a soft dough that handles easily.

Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl, turning dough to coat all surfaces. Cover with a slightly damp towel; let rise in a warm place until double in size (about 1-1/2 hours).

Punch dough down. Reshape dough into a ball. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Lightly grease a 15x10x1-inch baking pan; set aside. For filling, stir together 1/2 cup sugar and cinnamon.

Punch dough down. On a lightly floured surface roll out dough into a 16x10-inch rectangle. Spread butter evenly over dough. Sprinkle with the filling.

Beginning with a long side, roll dough into a spiral; pinch edges to seal. Slice roll into sixteen 1-inch pieces. Arrange pieces in prepared baking pan. Cover loosely with clear plastic wrap, leaving room for rolls to rise. Let rise in a warm place until nearly double in size (30 to 40 minutes). Break any surface bubbles with a greased toothpick.

Bake in a 375 degree F oven for 20 to 25 minutes or until golden. Cool about 5 minutes; remove from pan. Cool slightly on a wire rack. Drizzle rolls with Powdered Sugar Icing. Serve rolls warm. Makes 16 rolls.