Title: Giant cinnamon buns
 Categories: Breads
      Yield: 8 Servings
 
MMMMM---------------------------DOUGH--------------------------------
      1 c  MILK
      2 tb VEGETABLE SHORTENING
      1 ts SALT
      1 c  SUGAR, DIVIDED
      1 ea EGG, BEATEN
      1 ts VANILLA
      1 pk DRY YEAST
    1/4 c  WARM WATER
  4 1/2 c  FLOUR
      3 tb MELTED BUTTER
      2 ts CINNAMON

MMMMM---------------------------ICING--------------------------------
      2 c  POWDERED SUGAR
      3 tb SOFT BUTTER
      2 tb WATER ( 2 TO 3 TB )
 
  HEAT THE MILK WITH THE SHORTENING, SALT AND 1/2 CUP SUGAR. HEAT UNTIL
  SHORTENING MELTS BUT DON'T BOIL. LET COOL TO TEPID, THEN WHISK IN EGG
  AND VANILLA. DISSOLVE YEAST IN WATER WITH 1 TEASPOON SUGAR. COMBINE 3
  1/2 CUPS FLOUR WITH YEAST AND MILK MIXTURES TO FORM A RAGGED DOUGH.
  TURN THIS DOUGH OUT ON A LIGHTLY FLOURED SURFACE. CLEAN AND BUTTER
  THE BOWL. KNEAD DOUGH 8 MINUTES, UNTIL SMOOTH AND ELASTIC. RETURN TO
  BOWL. COVER AND LET RISE, IN A WARM PLACE, UNTIL DOUBLED IN SIZE.
  PUNCH DOWN, ROLL OUT TO 1/4 INCH THICK ON A LIGHTLY FLOURED BOARD.
  BRUSH WITH MELTED BUTTER. MIX REMAINING SUGAR AND CINNAMON AND
  SPRINKLE OVER THE DOUGH. ROLL UP LIKE A JELLY ROLL. CUT 1 1/2 SLICES,
  USING A SHARP KNIFE. PLACE CUT SIDE UP ON A GREASED BAKING SHEET,
  COVER AND LET RISE ABOUT 45 MINUTES. BAKE AT 325 DEG F. FOR 25
  MINUTES OR UNTIL LIGHT GOLDEN BROWN. REMOVE TO A WIRE RACK. MAKE
  ICING BY BLENDING POWDERED SUGAR, BUTTER AND ENOUGH WATER TO MAKE A
  RUNNY CONSISTANCY. DRIZZLE OVER WARM ROLLS.