Recipe

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• 4 cups water, warm
• 1 cup sugar
• 2 tbsp salt
• 13 cups flour , all purpose
• 4 eggs, beaten
• 2/3 cup shortening, melted
• 1 tsp almond extract
• 4 (1/4 oz) packages yeast
• 3 tbsp cinnamon
• 2 cups brown sugar
• 1 cup butter, cold
• 16 oz cream cheese
• 1 tsp vanilla extract
• 1/4-1/2 cup coffee, strong brewed
• 1 -2 lb powdered sugar

• 1 Dissolve Yeast in 1 cup of warm water, set aside.
• 2 Combine 3 cups warm water, sugar, salt. Stir to dissolve.
• 3 Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well.
• 4 With dough hook, mix in remaining flour.
• 5 Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled.
• 6 Punch down the dough and roll it out on a lightly floured surface.
• 7 Form in to a rectangle about 1/2 thick. (about 1 foot wide by 3 feet long).
• 8 Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing).
• 9 Leave one of the long edges clear of filling.
• 10 Roll the dough jellyroll style toward the edge without the filling.
• 11 With a very sharp knife or a string, cut into 1 thick rolls.
• 12 Place rolls on well greased cookie sheets leaving some space between the rolls.
• 13 Preheat oven to 375.
• 14 Let the rolls rise for a half hour of so, not more than double in size.
• 15 Place in oven, one sheet at a time, for 15-20 min or until golden brown.
• 16 Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.