I made this as part of my quest to re-create my grandmother’s cinnamon rolls, because your recipe uses shortening, and it got me to the same light, fluffy texture that I needed. Success! The shortening and scalding the milk were the two tricks that I needed. Leona’s cinnamon rolls are back after a 40 year gap!

I am currently making these, in the first rise phase. I love to bake, but am a really nervous baker. I would like a video or more pictures as a guide. 
Giving 4 stars because I do like the recipe steps. Fingers crossed they come out amazing. 

You can substitute it with an equal amount of butter.

Did you make sure to cover them with foil after 10 to 15 minutes of baking?

So about the cinnamon rolls….I followed the recipe to a t and all my rolls came out burnt?

You probably can, but you may want to refrigerate it. I’d let it come to room temperature and mix it well before adding it on top of the cinnamon rolls.

You could probably get about 2 dozen mini rolls, but it just depends on how large you cut them. If you cut them smaller, you may need to reduce the second rising time slightly and reduce the baking time too.