Cinnamon Rolls with icing

• 1/4 cup warm water
• 1 package yeast
• 1/2 cup milk
• 1/4 cup sugar
• rilixture
• 1 tsp. salt
• well)
• legg
• 1/4 cup butter (melted)
• 1/4 cup shortening
• 2 cups flour
• 1/2 cup cinnamon/sugar (1/2 cup sugar & 1/2 tbsp. cinn. mixed)

Dissolve the yeast in the water. Add milk, sugar, salt, egg, shortening, and flour to the yeast and water. Mix with a spoon until smooth; add some more flour to make it easy to handle. Knead on a lightly floured surface for 15 minutes. Round up in a greased bowl. Cover with a damp cloth, and let it rise until doubled. Shape and let it rise again. Roll dough into a rectangle, brush with melted butter, and sprinkle with the cinnamon/sugar mixture. Roll width-wise. Cut each roll 1/2 to 3/4 inches wide. Bake in a 375 degree oven for 15 minutes, on a greased cookie sheet.

Icing

• 2 cups powdered sugar
• 2 tbsp. shortening
• 2 tbsp. water

Cut shotening into the sugar with a pastry blender(if you don't have one use an egg beater or a knife and keep cutting the shortening). Slowly add the water, beating constantly. Spread or drizzle onto cinnamon rolls.

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