Penzey's Cinnamon Rolls
Yield: 18 Servings

3 c Flour
1/4 ts Salt
4 ts Baking powder
1/2 c Sugar
2 Eggs
2/3 c Milk
1/2 ts Vanilla
1/2 c Shortening, melted

MMMMM--------------------------FILLING-------------------------------
1/2 c Sugar
1/4 c Butter, melted
1 1/2 ts Cinnamon

MMMMM--------------------------TOPPING-------------------------------
1/2 c Brown sugar
1/2 c Walnuts, coarse chop
3 tb Butter, melted

MMMMM---------------------------ICING--------------------------------
1 c Powdered sugar
2 tb Milk, warm
1 tb Butter, melted
1/4 ts Vanilla

Sift four with salt, baking powder and sugar into a large mixing bowl.
Make a well in the center of the drying ingredients. In another bowl,
beat eggs until well mixed, pour into the center of the dry
ingredients, along with milk, vanilla and shortening. The shortening
should be melted and cooled slightly, so it is warm, but not hot. Mix
by hand with a wooden spoon.

Once the dough is holding together, turn out onto a floured board,
Knead for 1 minute. This dough is easy to work with, but if it seems
sticky, sprinkle a bit more flour onto it as you work. Turn the dough
over once or twice as you are kneading then roll the dough out into a
rectangular shape about 1/4" thick. Make a 9 x 13 rectangle.

Combine the filling ingredients, mixing well in a small bowl, then
spread onto the dough using a flexible spatula. Roll the dough up
into a jellyroll, and using a sharp knife, cut the dough into 18
slices.

Mix the topping mix together in a small bowl. Grease muffin tins and
divide the topping mix between the muffin cups. Place dough, in
muffin cups on top of walnut topping.

Bake at 350F. for 25 minutes or until golden brown. Remove the
cinnamon rolls right away to cool. Let rolls cool and ice if desired.