2 cakes yeast (7 tsp.) dissolved in 1 C. lukewarm water
1 C. shortening
1 C. sugar
1 C. boiling water
2 beaten eggs
1 tsp. salt
6 C. flour
1 stick butter, melted
1 C. sugar
Dissolve yeast in 1 C. water. Break eggs in small bowl and whisk in salt.
Cream together shortening and sugar. Add 1 C. boiling water. Stir together and let sit until dissolved and cool (about 15 minutes). Mix in yeast and eggs. Add 4 C. flour, one by one, stirring continually.
Change to dough kneading forks and mix in 2 more cups of flour.
Keep in refrigerator 5-6 hours or overnight until dough is doubled in size. Divide in thirds and roll each third out to 15x12 inches. Spread a third of the butter on each third of the rolled out dough. Sprinkle 1/3 C. sugar on each section, followed by cinnamon (be generous with the cinnamon). Roll each width wise and cut into 12 pieces.
Lay each roll in greased 9x13-inch cake pan and let rise until doubled (about 2 hours or overnight). Bake at 375° for 15 minutes or until light brown. Let cool before frosting. Dough keeps about a week.
For Vanilla Frosting:
1/4 C. shortening
1/2 tsp. salt
2 tsp. vanilla
3 C. powdered sugar
1/4 C. milk
Combine the shortening, salt and vanilla and about one third of the powdered sugar. Add milk and remaining sugar alternately, mixing after each addition until smooth and creamy. Triple recipe to frost all three pans of the cinnamon rolls.
For Caramelized Bacon:
1/2 lb. Huelskoetter Pork Bacon
1 T. butter
3 T. white sugar
Fry bacon and dry on paper towel. Cut into thin slivers. Grease a 9x13-inch cake pan, add butter and melt in a 400° oven. Add sugar and bacon. Mix well in pan and spread out. Bake for 4-5 minutes and stir. Bake another 4-5 minutes and stir. Cool and separate. Process any chunks in a food processor or break apart. Sprinkle over frosted cinnamon rolls.