Steve's Sweet Cinnamon Brown Sugar Mini Rolls (one roll is one serving)

2 tbsp Cinnamon, ground
1 tsp Salt
1 cup, chopped Walnuts
1 cup (8 fl oz) Water, tap
1 cup, packed Brown Sugar
1.33 cup Granulated Sugar
4 cup Flour, white
5.28 tbsp Shortening, Crisco
8 serving Country Crock, Shedd's Spread Country Crock Regular, Original (Soft), 1 Tbsp
1 tbsp Yeast, SAF instant ( 1 Tbsp.)

You can add finely chopped nuts to the filling such as pecans or walnuts or raisins. You can also glaze them with a mixture of powdered sugar, vanilla, and milk. You can use canned cream cheese icing too.

Mix flour, 1/3 cup sugar, salt in a large bowl. Add the shortening and cut in well until the mixture is crumbly. Meanwhile, mix the yeast, and pinch of sugar and warm water until the yeast is frothy. (reserve 1 cup brown sugar, 1 cup sugar, and the cinnamon for the filling) Mix into the bowl well. Form dough into a ball, cover with a towel and let rise for one hour. Dough should be workable. If necessary cover the dough ball with vegetable oil while in the bowl rising so it doesn't stick to the bowl. You can add more flour or water if necessary to make the dough workable. Roll out until the dough is a large circle about 1/4 inch thick. Sprinkle with the 1 cup sugar, 1 1/2 cup brown sugar, the finely chopped walnuts, and the cinnamon. You can use more or less to taste. Roll up tightly and slice into 10 portions. Place on greased cookie sheet. Let rise again for about one hour. Bake at 375 degree over for 15 minutes or until rolls are lightly golden and spring back when touched near center. Upon removing from the oven, brush each roll with margarine to soften if desired. Cool completely or serve warm.

Serving Size: Makes 17 mini rolls