Cinnamon Rolls

This is the BEST! Mother would always make these little delicious cinnamon rolls. The recipe is from the Betty Crocker Cook Book.

Sweet Dough
Mix together 2 cups lukewarm milk, 1/2 cup sugar, 2 tsp salt. (For excellent eating and keeping quality, keep doughs as soft as possible, almost sticky...just so you're able to handle)

Crumble into mixture 2 cakes compressed yeast.(In place of compressed yeast, soak 2 pkg dry granular yeast in 1/2 cup lukewarm water for 5 minutes without stirring. Stir well before adding)

Stir in 2 eggs, 1/2 cup shortening, 7-7 1/2 cups sifted GOLD MEDAL flour. Add flour in 2 additions, using the amount necessary to make it easy to handle. Knead dough on lightly floured board until smooth and elastic. Place in greased bowl, turning once. Cover with a damp cloth and let rise until double(1 1/2-2 hours). Punch down, pull sides over and turn completely over in bowl. Let rise again until almost doubled(30-45 minutes)

Roll dough into oblong 9 x 18 inch. Spread with 2 Tbsp softened butter and sprinkle with 1/2 cup sugar and 2 tsp cinnamon. Roll tightly, beginning at the wide side. Seal well by pinching edges of roll together.

Cover and let rise until double in bulk(30-40min). Bake until golden brown and completely baked through. Oven temperature at 375 degrees for 25-30 minutes.

Amount 1 1/2 dozen rolls.