Sticky Cinnamon Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 3/4 cup sugar, divided
• 1/2 cup warm water (110u0b0 to 115u0b0)
• 2 cups warm milk (110u0b0 to 115u0b0)
• 3/4 cup shortening
• 1-1/2 teaspoons salt
• 2 large eggs
• 7-3/4 to 8-1/4 cups all-purpose flour
• 2 tablespoons butter, melted
• 1 cup sugar
• 1/4 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1 cup confectioners' sugar
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla extract

1. In a large bowl, dissolve yeast and 1/4 cup sugar in warm water. Add remaining sugar, warm milk, shortening, salt, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide into thirds. Roll each portion into a 12x8-in. rectangle; spread with butter. Roll up tightly, starting at long end. Slice into 1-in. rolls. Place in three greased 11x7-in. baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350u0b0 for 20-30 minutes or until lightly browned. Remove from pans to wire racks to cool. If desired, make icing: Beat all ingredients until smooth and ice cooled rolls.

active dry yeast, sugar, warm water, warm milk, shortening, salt, eggs, flour, butter, sugar, brown sugar, ground cinnamon, sugar, milk, vanilla

Taken from www.tasteofhome.com/recipes/sticky-cinnamon-rolls/ (may not work)