Cinnamon Rolls

¼ C warm water
1 pkg yeast
¼ C + ½ tsp sugar
3 C flour
1 tsp salt
¼ C shortening
¾ C milk, slightly warmed
1 egg

butter, cinnamon, sugar, raisins, nuts...

In a small bowl or glass, mix yeast and ½ teaspoon sugar with warm water and set aside.

In a large bowl, cut shortening into flour, salt and remaining sugar. Add warm milk, egg and yeast mixture. Up to ½ C more flour can be added, but dough should be sticky, just handle-able. Knead 5 mintutes. Form ball; let rise, covered, 1 to 1½ hours. Punch down. Roll out to oblong (about 15x9"). Spread with butter; sprinkle generously with sugar (I use brown), cinnamon, nuts, raisins, etc. as desired. Roll into a long log, pinching ends together. Cut into 12 rolls. Place in greased pans. Let rise until double (about an hour). Bake at 375°, 25-30 minutes.

Butter alone or a simple powdered sugar icing is all these really need, but they're especially tasty with a cream cheese icing. :)

OR...

Same recipe, just a different technique for preparing the dough & filling. Not exactly the same, but inspired by BH&G (https://www.bhg.com/recipe/gingerbread-cinnamon-rolls/) 

I did not use the BH&G recipe -- with molasses & mashed potatoes -- just the basic technique. I used the cinnamon roll recipe above.