You can have fresh cinnamon rolls in the morning, forget about those cinnamon rolls that come in a can.  With these you make the rolls the night before, and then let them rise and bake them in the morning.  This recipe is from my grandmother, Ethel Eynard.  Jefferson City, MO.  1964.

1 1/2 C. milk, heated
1/2 C. sugar
1/3 C. shortening
1 tsp. salt
1 egg
1 pkg. yeast
1/2 C. warm water
4 C. flour

Heat milk with sugar, shortening, and salt.  Cool and add egg and yeast, dissolved in 1/2 cup warm water.  Add flour to make a soft dough, but not sticky.  Refrigerate over night.  Take out of refrigerator.  Let rise until double.  Roll out and spread with soft butter or margarine, cinnamon, and brown sugar.  Bake for 30 minutes in a 300 degree oven.

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