Overnight Cinnamon Rolls

1. Combine water and yeast in a small bowl and let stand 5 minutes.
2. With a stand mixer beat Crisco and sugar until creamy then gradually add the boiling water. Let the mixture cool to 115 degrees F.
3. Add yeast, egg, salt and 1 1/2 cups of flour to the Crisco mixture, beat(using dough hook) until smooth.
4. Stir in enough of the remaining flour to make a soft dough.
5. Place in a greased bowl cover with plastic wrap and chill 8 hours or overnight.
6. On a lightly floured surface roll dough out into a rectangle. (about 1/2 thick)
7. Spread the surface of the dough with melted butter, sprinkle with sugar, cinnamon and nuts (optional).
8. Roll dough into a jellyroll and slice it about 1″ thick using a string (slide a string under the dough where you want to cut, bring the string up and cross over the top and pull the string though the dough).
9. Place the slices into one 9×13″ or two 9″ round baking pans, cover with plastic or a tea towel and let rise 1 hour.
10. Bake at 350 degrees F for 20 to 25 minutes.
11. After cooled mix powdered sugar and milk (as thick or thin as you like – measurements here are not exact) then drizzle over the top of the rolls and enjoy.

Makes 16-20