Cinnamon Rolls

Bread:

• 1/2 cup warm water
• 1/2 cup warm milk
• 1 egg
• 1/3 cup butter, softened
• 1/3 cup white sugar
• 1 tsp salt
• 3 3/4 cup flour
• 1 package active dry yeast (2 1/4 tsp)

Filling:

• 1/4 to 1/3 cup butter (softened, so its spreadable)
• 1/4 to 1/2 cup white sugar
• 2-4 TBS cinnamon (depending on how much you like cinnamon)

Frosting:

• 1/2 cup shortening
• 1/2 cup butter
• 1 1/2 tsp vanilla
• 1/2 tsp almond extract
• 4 1/2 cups powdered sugar
• 4-5 TBS milk
• 1/3 cup chopped walnuts (optional)

1. Put bread ingredients into bread machine and put on dough setting.  Remove when done and place on floured surface.
2. Roll out dough on floured surface into a rectangle.  Rub butter on dough, then rub remaining ingredients onto dough, making sure entire rectangle is evenly coated.  Roll dough so it resembles a snake shape.  Cut into 1 1/2 inch pieces (I use dental floss.  Place the dental floss under the roll, then criss-cross it on top)  Place in greased baking dish.  
3. Cover and allow to rise for 45 minutes in a warm area (I preheat the oven to warm, then turn it off when I put the cinnamon rolls in).
4. Remove cinnamon rolls from oven and preheat to 350*.  Place cinnamon rolls in preheated oven and bake for approx 20 minutes, or until tops are golden brown.  Allow to cool slightly before topping with frosting.
5. For frosting, combine shortening, butter, vanilla, and almond extract.  Then alternately, mix in powdered sugar and milk until desired consistancy is reached.  Stir in walnuts, if desired.