This recipe is broken down into three parts:

The dough, the sugar/cinnamon/butter when rolling out the dough and the icing.

In a microwave safe bowl heat the milk, shortening, sugar until the shortening just starts to melt.

Measure yeast, flour, baking soda, baking powder and salt into a bowl and stir to mix.

Transfer dru ingredients to a stand mixer (a hand mixer can work as well) slowly pour the warm milk mixture over the flour while running the mixer.

Mix for about 2 minutes on medium speed. The dough will be very sticky and wet. it will not entirely release from the sides of the bowl.

Place the dough in a greased bowl, cover with saran wrap and refrigerate (it is best to refriferate overnight but a few hours should be ample time to firm up the dough for rolling). You will not be able to roll out the dough immediately, it is too sticky. Dough may remain covered in the refrigerator for 3-4 days.

When ready to roll out the dough, begin by melting the 1/2 cup of butter for inside of the rolls.

Generously flour your counter surface with flour. Roll out the dough to a large rectangle approximately, 12" x 18". Pour the melted butter in the center and spread it to the edges of the rectangle. Sprinkle the buttered dough with the 1/3 cup sugar and 4 Tablespoons of cinnamon. You may also choose at this time to add chopped nuts the the filling.

Begin rolling the dough on the 16" length to seam side down. Prepare a baking sheet lined with parchment. Cut the log into 12 equal pieces. Place cut side up 3 rolls by 4 rolls on the baking sheet. Cover with a cloth and allow to raise until doubled in size. Bake at 375? for 20 minutes or until golden brown.

Icing:

Melt 4 Tablespoons of butter. Place in a mixing bowl and add the 1/8 cup water and teaspoon of vanilla. With the mixer running, slowly add the powdered sugar mixing well after each addition. You may add milk to thin the icing or more powdered sugar if too thin. While the rolls are still warm, ice the tops of the rolls and serve!