Caramel Cinnamon Rolls

Homemade cinnamon rolls are something I have to post once or twice a year on this site.  Why? For starters, there are just so many recipes and variations out there.  Cinnamon rolls can be fluffy or dense, dry or moist, thin or fat....I think I like a big puffy soft cinnamon roll slathered with frosting and just enough sweetness for the roll.  This is a tray of cinnamon rolls - homemade, scratch-made ones - that I saw at a school benefit meal in Pearisburg, Virginia's Amish settlement.  Don't these look yummy?    Try the recipe below.  An Amish woman in Kentucky gave me the recipe and it's the same one, so enjoy!

Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make a dough easy to handle. Add it a little at a time, so you don't get too much. Cover; let dough rise in warm place about 1 hour, kneading every 15 minutes. Roll dough into rectangle 15 x 9 inches on a lightly greased or floured surface. Spread with butter. Sprinkle with cinnamon (however much you prefer) and about 2 tablespoons brown sugar. Roll up tightly, beginning at 15 inch side. Cut into 1 ½ inch slices. Place slightly apart on greased and caramel lined (recipe follows) 9 x 13 inch pan. Let rise until double in size. Bake at 375 degrees until golden brown, 15 to 20 minutes.