This is a monster 12" cake pan!
For the dough:
1 package active dry yeast
¾ cup warm water
1½ cups warm milk
½ cup sugar, divided
1 teaspoon salt
4½ cups all-purpose flour, divided
¼ cup shortening, melted
For the filling:
1/4 cup brown sugar
1 teaspoon flour
1 1/2 teaspoons cinnamon
For the glaze:
1 cup 10X sugar
1 tablespoon milk
In a large bowl, dissolve yeast in warm water. Stir until dissolved. Add warm milk, ¼ cup of the sugar and salt. Stir in 3 cups of the flour. Mixture will be very wet. Let rise in a warm place for about 1 hour.
After the first rising, stir in the remaining ¼ cup of sugar and melted shortening. Add remaining 1½ cups of flour. Dough will still be wet. Let rise until double, about an hour.
Mix together the cinnamon, sugar and flour and set aside.
Mix the sugar and milk in a small bowl and set aside.
After the second rise, the dough will be very wet. Dump dough on a well-floured surface and divide in half. With a floured rolling pin, roll each half into a large rectangle, about 18 inches long. Spread each rectangle with the cinnamon sugar mixture. Roll them up tightly. Cut into 1 inch slices. Place them in well greased cake pans and let rise until doubled.
Preheat oven to 350 degrees. Sprinkle with any of the sugar mixture that escaped when rolling and bake at 350 degrees for about 20 minutes or until golden brown and all puffed up in the center. Drizzle glaze over hot rolls!
