Sticky Cinnamon Rolls
From: Kelly~WA
Yield: 3 dozen

2 packages (1/4 ounce each) active dry yeast
3/4 cup sugar, divided
1/2 cup warm water (110 to 115F)

2 cups warm milk (110 to 115F)
3/4 cup shortening
1 1/2 teaspoons salt
2 eggs
7 3/4 to 8 1/4 cups all-purpose flour
2 tablespoons butter or margarine, melted

Topping:
1 cup sugar
1/4 cup packed brown sugar
2 tablespoons ground cinnamon

Icing: (optional)
1 cup confectioners sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract

In a large mixing bowl, dissolve yeast and 1/4 cup sugar in warm water. Add 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-inch rectangle; spread with butter. Combine topping ingredients and sprinkle over butter. Roll up tightly, starting at long end. Slice into 1-inch rolls.

Place in three greased 11x7-inch baking pans. Let rise until nearly doubled, about 30 minutes. Bake at 350F 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.