Cream shortening, sugar and egg. Add the dry ingredients and milk alternately.
To assemble the cinnamon rolls:
On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick).
Soften the butter and spread evenly over surface of dough. Sprinkle the cinnamon sugar mixture on the melted butter.
Starting with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal.
With a sharp knife, slice the tube into 1 inch thick slices.
Place on a non-stick cookie sheet (or a cookie sheet coated with baking spray).
Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes then transfer on a rack to cool.
Glaze:
Cinnamon rolls are wonderful if treated with this glaze:
Mix 1 1/2 cups confectioners' sugar with 3 or 4 tablespoons of milk.
Drizzle on cinnamon rolls after they have cooled for about 5 minutes.
main ingredients: type of recipe:cookie cuisine:Canada