Cinnamon Rolls

3/4 cup shortening
1 Tbsp. salt
1/2 cup sugar
2 eggs

Cream above ingredients well in a mixer. Then add:
1 1/2 cups hot water
4 1/2 cups flour
4 tsp. yeast

Mix all ingredients well. Sticky dough. Let sit 1 hour. Stir down. Shape into rolls or put in fridge until needed.

Filling:
1/4 cup butter
cinnamon
nutmeg
brown sugar

Cut evenly into 2 pieces. Roll out into rectangles about 1/4 inch thick. Spread with melted butter, sprinkle a little nutmeg. Add a layer of cinnamon and brown sugar, more or less to taste. Roll up the long way so the rolls are wider and have more layers. Use a piece of dental floss or string to pull into 8-9 slices per rectangle. Place in pan. Let rise 40-60 minutes, or until double in size. Bake at 350 for 25-35 minutes. Ice while still hot.

Icing:
1 cup powdered sugar
1/2 tsp. vanilla
2-4 tsp. milk until smooth

Mix together, adding more or less milk until it's the consistancy you want. Drizzle over hot cinammon rolls.

To bake from frozen:
Take lid off and place rolls back in bag. Let defrost/rise at room temp for about 5-7 hours or until doubled in size. These are great to defrost overnight and bake for breakfast. Cook at 350 for 25-35 minutes or until the center is cooked through and they are slightly golden brown on top. Cut a small corner of icing bag and squeeze to drizzle over hot rolls.