Instructions

• In the bowl of a stand mixer, cream together 5 1/2 tablespoons vegetable shortening, 6 1/2 tablespoons sugar, and 1 teaspoon salt on medium speed until light and fluffy (about 2–3 minutes). Add 1 large egg and mix until incorporated.
• In a separate bowl, whisk together 3 1/2 cups all-purpose flour and 2 teaspoons instant yeast. With the mixer on low speed, add the dry mixture to the creamed mixture, then add 1 cup plus 2 tablespoons warm whole milk. Mix on low until a shaggy dough forms.
• Switch to the dough hook and knead on medium-low for a few minutes (or knead by hand for about 6 minutes) until the dough is smooth, silky, supple, and tacky but not sticky.
• Lightly oil a large bowl. Transfer the dough to the bowl and roll it around to coat with oil. Cover the bowl with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 to 2 hours.
• After the dough has doubled, punch it down gently. Lightly oil a work surface and transfer the dough to it. Roll the dough into an approximately 15 x 9-inch rectangle about 2/3 inch thick (do not roll it too thin).
• In a small bowl, combine 6 1/2 tablespoons sugar and 1 1/2 tablespoons cinnamon and mix well. Sprinkle the cinnamon sugar evenly over the dough, all the way to the edges.
• Starting from one long side, roll the dough tightly into a log (cigar shape). Pinch the seam to seal. Use a sharp knife or dental floss to cut the log into 12 even pieces.
• Line a rimmed baking sheet with parchment paper or a silicone baking mat. Place the cinnamon rolls cut-side down on the sheet, leaving a little space between them. Cover loosely and proof at room temperature until puffy and nearly doubled (about 30–60 minutes). While the rolls are proofing, preheat the oven to 350°F (place rack in the middle).
• Bake the rolls on the middle rack for 20 to 30 minutes, until golden brown. Remove from the oven and let the rolls cool on the baking sheet for about 10 minutes.
• Meanwhile, make the icing: in a bowl combine 2 cups powdered sugar and 1/2 teaspoon vanilla extract. Add 2 tablespoons whole milk and whisk until smooth. If the icing is too thick, add up to 1 additional tablespoon whole milk (total 3 tablespoons maximum) until the icing falls in a thick ribbon when drizzled from a spoon.
• After the cinnamon rolls have cooled for about 10–15 minutes, drizzle the icing evenly over the rolls. Serve warm.