Cinnamon Rolls

Though homemade rolls takes a little more time, the flavor of these really makes it worth it.  Though you can make them and bake them all in one day, I usually prefer to let the final rise happen in the refrigerator overnight and bake them the next morning so they are warm and gooey from the oven for breakfast.

Makes 12 rolls

3/4 cup evaporated milk
1/4 cup sugar
3/4 teaspoon salt
1 package yeast (NOT rapid-rise)
1 egg
1/4 cup shortening
3-3 1/2 cup flour
1 tablespoon butter, at room temperature
3 tablespoons sugar
2 teaspoons cinnamon
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1 oz cream cheese, softened
2 tablespoons butter, softened
Splash vanilla
1 cup powdered sugar

1. In large microwave-safe bowl, heat milk for 1 minute or until scalded.  Stir in the 1/4 cup sugar and the salt.  Let cool until a drop placed on your wrist feels hot but not painful, about 5 minutes.  Stir in yeast until dissolved and let stand until frothy, about 5 more minutes.  Mix in egg and shortening as best you can, then beat in 1 cup flour until mixture is smooth and elastic.  Beat in another cup of flour until flour is all absorbed, then work in another 1/2 cup of flour with your hands.
2. Sprinkle remaining 1/2 cup of flour on a flat surface.  Turn dough out onto floured surface and knead until dough is smooth and elastic, adding as little flour as possible to keep dough a little sticky.  This will keep the rolls from being dry and tough.
3. Once you are done kneading the dough, wash your bowl.  Dry the bowl and grease it with cooking spray or a little extra butter.  Turn dough into greased bowl and flip it to bring the greased top up.  Cover with a wet paper towel and let rise in warm place until doubled, about 1-2 hours.
4. Once dough is doubled in size, punch it down and flip it over.  Let rise another 30-45 minutes.
5. In small bowl, mix together the 3 tablespoons sugar and 2 teaspoons cinnamon.  Set aside.
6. Grease a flat surface with cooking spray.  Using a rolling pin, roll dough into a 9-by-12-inch rectangle.  Smear dough with the 1 tablespoon softened butter, then sprinkle with sugar-cinnamon mixture.  Roll up tightly lengthwise to form a 12-inch log.  Slice log into 12 equal pieces, each 1 inch thick.
7. Grease a 9-by-13-inch pan with a lid.  Place roll slices in pan and cover with a wet paper towel.  Let rise in warm place for about 30 minutes or until rolls are puffy.  Cover pan with lid and place in refrigerator for 8-24 hours or until ready to use.
8.  Let rolls sit at room temperature for 15-20 minutes while oven preheats to 375 degrees.  Bake for 20-30 minutes or until rolls are golden.
9. While rolls are baking, mix together the cream cheese and butter.  Stir in vanilla and powdered sugar, beating until smooth to create a rich frosting.
10. When rolls are done, let cool for 10 minutes.  Frost with cream cheese frosting and serve.  Store any leftovers tightly covered.