Cream Cheese Rolls

To prepare the dough, in a large mixing bowl, cut shortening into flour until crumbly. Combine warm milk, yeast, eggs and sugar. Add to flour mixture and mix by hand with a wooden spoon until dough no longer sticks to the sides of the mixing bowl. Cover bowl with plastic wrap and place in the refrigerator. Allow to chill for 4 to 5 hours or overnight.

Combine filling ingredients and mix until creamy and smooth.

Divide dough into four parts. (I use a floured rolling cloth for this next step.) Working on a well-floured surface, roll each portion of dough into a large rectangle (approximately 18×15). Spread 1/4 of the cream cheese mixture over the dough to within 1 1/2″ of the edge of dough. Roll into a flat jelly roll shape. Pinch to seal seams.

Place seam side down on a lightly greased cookie sheet and fold ends under the roll. You should be able to fit two rolls side-by-side on one cookie sheet for baking. Bake at 400 degrees for 20 minutes or until light golden brown.

After the rolls are cooled, combine glaze ingredients and glaze the tops of the rolls. (Add enough milk to make a smooth, easy-to-spread glaze.)

These rolls freeze well.