Pam’s Cinnamon Rolls
Add sugar to the warm water and allow it to dissolve. Once sugar has completely dissolved, check the water temperature again; the water should have cooled to 110°. Add yeast to the water and stir. Let the yeast bloom for five minutes after stirring.
Melt butter-flavored Crisco and add to the yeast mix. Beat eggs, adding them to the yeast mixture next.
Pour the wet ingredients into the bowl of a stand mixer, adding the dry ingredients as well. Mix on the lowest setting with the dough hook for ten minutes. Remove the mixture, forming it into a ball, and place it into a large bowl using butter-flavored PAM to cover the dough well. Cover with plastic wrap and let set in a warm place for one hour.
While the dough is rising, make the cinnamon mix.
Put all ingredients into a food processor and mix until fine, making sure no lumps remain. Once the dough has risen, cut in half. Use butter flavored PAM to coat pans.
Roll dough into itself and form into balls again. Roll dough out flat and very thin, and coat with butter. Spread half of the cinnamon mixture evenly over the dough. Form the dough into a roll and cut into slices almost one inch thick.
Place slices on greased pan. Lightly spray butter flavored PAM on top of the rolls. Cover with plastic wrap and let rise for 30 minutes.
While the rolls are rising, preheat the oven to 400°, and make the glaze.
After the rolls have finished rising, place them in the oven, uncovered, for about 20 minutes.
While the rolls are still hot, frost them with the glaze, covering completely.