Cinnamon Rolls, Texas Style

Dissolve Yeast in 1 cup of warm water, set aside.
Combine 3 cups warm water, sugar, salt. Stir to dissolve.
Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well.
With dough hook, mix in remaining flour.
Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled.
Punch down the dough and roll it out on a lightly floured surface.
Form in to a rectangle about 1/2" thick. (about 1 foot wide by 3 feet long).
Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing).
Leave one of the long edges clear of filling.
Roll the dough jellyroll style toward the edge without the filling.
With a very sharp knife or a string, cut into 1" thick rolls.
Place rolls on well greased cookie sheets leaving some space between the rolls.
Preheat oven to 375.
Let the rolls rise for a half hour of so, not more than double in size.
Place in oven, one sheet at a time, for 15-20 min or until golden brown.
Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.