In a saucepan, scald the milk and ¾ cup water.

Pour the milk mixture into a large bowl and cool to lukewarm.

In a small bowl, dissolve the yeast in ½ cup warm water (110°) and let sit for 5 minutes.

In a large bowl, mix together the shortening, sugar, eggs, and salt.

Add the milk mixture and stir well.

Add the yeast mixture and stir well again.

Add enough flour so the dough pulls away from the sides of the bowl.

Turn out the dough onto a floured work surface and knead for about 5 minutes, adding more flour as needed to keep the dough from sticking.

Place the dough in a large greased bowl, turning the dough so the entire surface is greased.

Cover and let rise until double, about 1 hour.

Turn out the dough onto a floured surface and roll it out to ¼-inch thickness.

Cut with a biscuit cutter; then roll each piece out so it’s long, narrow, and thin.

Dip in melted butter and then dredge in the cinnamon and sugar mixture.

Roll each piece up and place on greased baking sheets with their sides not quite touching.

Cover and let rise about 40 to 45 minutes.

Preheated the oven to 350° and bake for 15 minutes or until done.

Mix together the powdered sugar and water or milk and blend until smooth.

Drizzle over cooled cinnamon rolls.