The Dough.  Dissolve yeast and 1 tsp. sugar in 1 cup lukewarm water.  Let mixture sit in a warm place until it bubbles (about 10 minutes).  Combine the milk, sugar and shortening in a large skillet over low heat.  Heat until the sugar and shortening dissolve, but don't let it boil!  Pour the dissolved mixture into a very large mixing bowl and allow to cool until it is lukewarm.  Stir in the yeast mixture.  Blend in 4 cups of the flour using an electric mixer.  Cover with a damp towel and place in a warm place for two hours. 

Sift 4 cups of cake flour ( one box of Swan's) together with the salt, soda and baking powder.  Add this flour mixture, 1 cup at a time, to the dough.    Mix with a large spoon until the dough becomes thick enough to mix using your hands.  Add additional flour, a little at a time, until the dough is no longer sticky.  Coat the 

inside of the bowl with vegetable oil and return dough to the bowl.  Flip the dough so that the top of the dough is now greased.  Cover the bowl with plastic wrap and refrigerate for at least 2 hours while the dough rises.  Dough will keep for up to one week in the refrigerator.  

"Cinnamon-Charging”.  Stir the sugar and cinnamon together in a small bowl.  Flour a board.  Heavily flour a piece of dough and roll it out 1/4" thick.  Cut out 3" circles.  Dredge each in the melted shortening.  Dredge in the cinnamon sugar mixture so that one side of the circle is coated.  Fold in half so that the cinnamon sugar is inside and arrange on a cookie sheet.  Allow to rise again (about an hour).    Bake at 375 degrees until lightly browned on top (about 12 minutes).  Be careful not to overcook!  While rolls are baking, prepare the icing.  Stir together the icing ingredients until smooth.  Spread the icing over the rolls while they are still hot.

Our comments:  The non-cinnamon version of these rolls were the hit of our Thanksgiving dinner this year (see Holly Tree Rolls recipe, 1998).  This recipe is our attempt to make them even better.  If you can turbo-charge an engine and make it run faster, maybe you can "cinnamon-charge" a roll and make it taste better.  I don't know if the original recipe can really be improved, so let's call this the "kid's version" (no question these rolls are sweeter and messier).