"This recipe is wonderful because you can prepare the rolls the night before and bake them in the morning. My mom's friend Inge shared this with our family over 30 years ago and it is still a family favorite. Enjoy!"
2 (14.17 g) package
active dry yeast
In a saucepan, heat 2 cups milk to scalding, remove from heat and cool to lukewarm.
In a mixing bowl, dissolve yeast in warm water.
Stir in cooled/scalded milk, 1/3 cup sugar, vegetable shortening, baking powder, salt, egg and 2 to 3 cups of flour.
Beat until smooth.
Mix in enough remaining flour to make a dough easy enough to handle.
Turn dough out onto a floured board; knead 8-10 minutes.
Place in a greased bowl, cover and let rise until doubled in size (about 1 1/2 hours).
Grease two 9x13x2-inch pans.
Punch down dough and divide into two equal portions.
On a lightly floured surface roll one half into a 12"x10" rectangle.
Spread rectangle with 2 Tablespoons of the softened butter, leaving 1/2 inch edge for sealing.
In a small bowl combine 1/2 cup sugar and the cinnamon (both the 1 Tablespoon plus the 1 teaspoon).
Sprinkle half of the sugar/cinnamon mixture over the buttered portion of the dough.
Roll up jelly-roll style, beginning at the wider side.
Pinch edges of the dough to seal in the filling.
Carefully cut the roll into 12 equal slices.
Place the slices in one of the prepared pans.
Repeat the process with the other portion of the dough.
Wrap both pans in aluminum foil.
Refrigerate at least 12 hours but no longer than 48.
(To bake immediately, don't wrap in foil but cover and let rise in a warm place until double - 30 minutes - then bake as directed.
Heat oven to 350°F
Remove foil from pans and bake for 30-35 minutes.
For icing: Combine the powdered sugar, 2 Tablespoons milk and vanilla until smoot and of a spreading consistency.