Cinnamon Rolls

In winter, let your yeast dough rise in an unheated oven where it's likely to be warmer.
proof at a temperature between 80°F and 85°F.
Prep: 30 minutes. Rise: 2 1/2 hours. Bake 20 minutes. Cool: 5 minutes

1 package active dry yeast
1/4 cup warm water (110 to 115)
3/4 cup warm milk (110°F to 115°F)
1/4 cup sugar
1/4 cup shortening
1 egg, lightly beaten
1 teaspoon salt
3 1/2 to 3 3/4 cups all-purpose flour
1/2 cup sugar
2 tablespoons ground cinnamon
2 tablespoons butter, softened
powdered sugar icing

1. In a large bowl, soften the 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 dough that handles easily.

2. 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).

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

4. Punch dough down. On a lightly floured surface, roll out dough to form a 16x10-inch rectangle. Spread butter evenly over dough. Sprinkle with the cinnamon-sugar filling.

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

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