Cinnamon Rolls

3 Tbsp yeast
2 Tbsp sugar
1/2 c warm water
2 C milk
2/3 c shortening
10 Tbsp sugar
2 Tbsp salt
2 eggs
1 C. flour
1 1/2 c lukewarm water
10-11 cups flour
1/4 butter melted
1 c brown sugar
2 Tbsp cinnamon
raisins or 1 pkg chocolate chips
cream cheese frosting

Dissolve yeast & 2 Tbsp sugar in 1/2 c warm water (115 degrees).  Set aside.

Heat milk to 115 degrees.  Add shortening, 10 T sugar, & salt.  Stir until dissolved (shortening will not completely dissolve).  Beat eggs & add to milk mixture.  Add 1 C. flour to milk mixture. 

Add 1 1/2 c lukewarm water to yeast mixture & stir.  Add yeast mixture to milk mixture & stir.  Gradually add 10-11 cups more flour (you will have to knead it at the end to get it all mixed in). 

Put dough in greased bowl and cover with a damp cloth.  Rasie for 1 hour.  Punch down & let raise another 45 minutes. 

Roll dough in rectangle on floured surface (I divide the dough in half & roll out each half separately).  Length should be twice the width.  Butter the dough with about 1/4 cup melted butter.  Sprinkle with about 1 C. brown sugar and about 2 Tbsp cinnamon on the dough.  You just need to cover it all.  Add raisins or chocolate chips if you'd like.  (remember to use half of each ingredient here if you divided your dough). 

Roll the dough up & slice into 1" pieces using dental floss.  Place on buttered cookie sheets.  Cover with a damp cloth and let raise 45 minutes. 

Bake at 350 degrees for 20-30 minutes.  (It's a really bummer if you under cook them after working on them for hours).  Remove from pan immediately.  Frost with icing. 

Note: If you want to have these for breakfast, fresh out of the over, you can do steps 1-10 and then cover the pans with plastic wrap and a dry towel and place them in the fridge overnight.  Then in the morning, let the pans sit on the over for about 30 minutes while it's preheating and then bake!