1 package yeast
1/2 cup water, lukewarm
1/2 cup granulated sugar
1/2 cup shortening
1-1/4 teaspoon salt
1 cup milk, scalded
5-6 cups flour (all-purpose or bread flour)
2 large eggs
1 teaspoon lemon flavoring (or almond, or vanilla)

1/2 cup soft butter mixed well with 1 cup sugar

2 Tablespoons cinnamon mixed well with 3/4 cup sugar

Soften yeast in water.  In mixing bowl, add sugar, shortening and salt to the scalded milk.  Cool to a lukewarm temperature.  Add two cups of the flour and beat well.  Add eggs, softened yeast and the lemon flavoring.  Beat until blended.  Add remaining flour to make a soft dough.  Knead until smooth.  Place in greased bowl, turning once.  Cover and let rise until almost doubled in size (about 1-1/2 hours). 

Roll dough to about 1/4-inch thickness on lightly floured surface.  Spread half with 1/3 butter-sugar mixture.  Fold over, roll out again and spread with second third of butter-sugar mix. 

Repeat once more using remaining mixture.  Roll out again and sprinkle with half the cinnamon-sugar mixture.  Roll up as for jellyroll and cut slices about 1/2-inch thick. 

Place on greased cookie sheets, flattening each with palm of hand.  Sprinkle more cinnamon-sugar mixture on rolls and let rise about 30 minutes.  Bake at 400° for 10-12 minutes or until golden in color.  Makes approximately 3 dozen cinnamon rolls. 

(Recipe from my Mom, Nora Estrem)