Adapted Lion House Roll Recipe (dinner/cinnamon rolls)

2 Tbsp yeast
2 C warm water
1/3 C sugar
1/3 C shortening, margarine or butter
2 tsp salt
2/3 C nonfat dry milk
1 egg
5-6 C flour

Additional ingredients:
butter or margarine to spread on top of the rolls when they come out of the oven (rub a stick onto the rolls)

Cinnamon Roll filling:
1 stick softened butter
1 C light brown sugar
1 Tbsp cinnamon (Saigon Cinnamon)
(mix the cinnamon and brown sugar together)

Cinnamon roll icing:
1/4 C melted butter
2 C powdered sugar
1 tsp vanilla
2-3 Tbsp milk

Directions:
Mix yeast and warm water (bathwater temperature, not too hot) and let stand 5 minutes or until bubbly. Add sugar, shortening, salt, dry milk*, egg and 2 C flour. (*I usually add the dry milk after the flour so it doesn't clump.) Beat together until smooth.

Gradually add remaining flour and knead until soft dough is formed. The dough will start to pull away from the sides and should feel soft like a baby's bottom. Place in a greased bowl (2 Tbsp veg oil or sprayed with cooking spray), then flip dough. Cover with wax paper or a kitchen towel while rising. Let rise until the dough doubles in size.

Rolls: Roll out dough into small snake-like pieces and tie each snake into a knot. Let rolls rise until almost double in size. Bake 375 degrees for 12-15 minutes. Remove from oven and add butter to the top of each.

Cinnamon Rolls: After rising once, roll dough out into a large rectangle. Spread a layer of softened butter on rectangle and sprinkle on the brown sugar/cinnamon mixture. Roll dough up lengthwise to make a log. Use a piece of thread or floss to cut into individual cinnamon rolls 1 1/2 - 2 inches thick. Place in pan (I prefer a 9x13 cake pan), cover with a towel or wax paper, and let rise until doubles in size. bake 375 degrees for 12-15 minutes until the top starts to turn golden. Remove and let cool for a few minutes, then apply icing.

(Michelle Call - sooooo good!)