These cinnamon rolls are so good with coffee in the morning and they will keep several days. Just add a little butter on top and reheat in the microwave. Great for a holiday breakfast, too. Your friends and family will love these breakfast treats.1/2 cup milk (I used 2%) 1/4 cup shortening 1/4 cup white sugar 1/2 teaspoon salt 1 package active dry yeast (1/4 ounce) 1/2 cup warm water 2 1/2 cups all-purpose flour 1 egg Spread for Dough 1/2 cup brown sugar 1/4 cup melted butter or margarine or 4 tablespoons 1 teaspoon cinnamon 1/2 cup nut pieces, Optional Heat milk on stove just to boiling point. Remove from stove and add shortening, sugar and salt. Let cool until just warm. (About 10 minutes.) In a small bowl add yeast to the 1/2 cup warm water and mix to dissolve. In a large mixing bowl add 1 cup of the flour, the cooled milk mixture, the yeast and the egg. Mix well with a spoon. Add the other 1 1/2 cups flour, mix and turn out onto a floured surface. Knead about 10 times until dough is not sticky, can add more flour if needed. Grease a large bowl or crock. (I just use Canola oil) Add dough and turn once so both sides will be oiled. Let rise about 1 1/2 hours in a warm place. (I just cover with a dish towel on the counter.) After dough has doubled, punch down, remove from bowl and roll out to a rectangle about 17 inches by 9 inches. Combine 1/2 cup brown sugar, 1/4 cup melted butter, and 1 teaspoon ground cinnamon. Brush or spread on the rolled out dough. If using nuts, add them. Roll dough up lengthwise. Cut in slices. Place in greased 9 x 13 baking dish. Let rise till doubled. Bake in preheated 375 degree oven 30 to 40 minutes. Makes 12 large rolls. Add one of the toppings below. Note: You can double this recipe. Glaze Topping for Cinnamon Rolls 1 cup confectioner’s sugar 3 or 4 tablespoons milk 1/2 teaspoon vanilla 1/2 cup nuts of your choice, Optional Mix together with wire whisk. Spread over cinnamon rolls. (Can do this while they are hot or once they have cooled) You can also frost these with caramel frosting, too. The recipe for the caramel frosting is below. If you have frosting left over, it is great on ice cream and can be reheated in microwave. Penuche Frosting 2 cups brown sugar 1 cup white sugar 2/3 cup evaporated milk 1/2 cup butter or margarine 2 tablespoons light corn syrup 1/2 teaspoon salt 2 teaspoons vanilla Combine all ingredients except vanilla. Bring to a boil, stirring to keep from burning. Boil one minute. Remove from stove and add vanilla Enjoy! Click to follow The Southern Lady Cooks on Facebook.