death by cinnamon rolls

I've been making these delicious cinnamon rolls for a couple years now and have had lots of requests for the recipe. So I decided to post the recipe today for anyone who might be interested! I must warn you that this recipe is not super detailed, so it does leave a little room for error, but if you are familiar with baking with yeast you should be fine.

Cinnamon Rolls

Yields: 18 rolls
Prep time: 12-16 hours
Baking time: about 15-18 minutes

{Rolls}
1 pack highly active yeast
1 1/2 cups lukewarm water
1 t. salt
1/2 cup sugar
3 T. shortening
Flour - enough to form dough (sorry so vague! I've never measured, but it is probably in the neighborhood of 1.5-2 cups)
1/4 melted margarine
Sugar
Cinnamon

{Icing}
1/2 stick butter
1/4 bag of powdered sugar (1.5-2 cups)
1/2 t. vanilla
2 T. milk

Directions:
Dissolve yeast in lukewarm water until completely dissolved. Add salt and 1/2 cup sugar to mixture. Slowly work spoonfuls of flour into mixture until a lump of dough begins to form. Add shortening and work through dough. Do not overwork the dough! Once you are satisfied with the consistency of the dough, cover it with a clean, dry cloth and let it rest and rise to double. Once dough has risen, roll it out flat into a rectangle shape. Pour melted margarine over top, being sure to get almost to the edges. Mix together sugar and cinnamon and sprinkle over the top. (You can set your own ration of sugar to cinnamon. I change mine up every time and it always tastes wonderful. It's kinda hard to mess up sugar and cinnamon. ;)) Roll the dough up into a log and cut one inch slices and lay into a glass pan. I do not grease the pan first because there is already a lot of butter in the layers. Let the rolls rise again for 8-12 hours (or overnight). Bake at 350 degrees until lightly golden brown, about 15-18 minutes, depending on your oven. For icing: Melt butter and add vanilla, milk, and powdered sugar. Stir together and distribute over warm rolls. Enjoy!