Ingredients for Dough

1 package active, dry yeast (equal to 2 1/4 teaspoons yeast)
1/2 cup lukewarm water
1/2 cup warm milk
1/3 cup sugar
1/3 cup shortening/butter/margarine (softened)
1 tsp salt
1 egg
3.5-4.0 cups all purpose flour

Note:

That's the written recipe, at least. I always use butter, usually double the recipe and use half white flour, half whole wheat. It makes me feel like I'm being somewhat healthy. Also, I like the texture of the whole wheat rolls. I grew up on 12 grain bread, so it's just what I'm used to. RANTING. ;)
A double batch makes around 20 rolls, which feeds my family for about two or three days, depending on whether we have people around or not. I also figure that if you're going to go through the mess of making cinnamon rolls, you better get a fair amount out of it.

Proof yeast in the warm water. If you're lazy like I am, add half a teaspoon of sugar to speed the process along. Then, add milk, sugar, eggs, shortening, salt and about 1/2 the amount of flour needed. Once that is all mixed, keep adding flour until it's easier to handle and isn't sticking to the sides of the bowl quite so badly. Dump the dough on a CLEAN floured counter and let it rest for 5 minutes.

Knead dough until elastic and easy to work. Should be about ten minutes. If you're not sure, poke a finger in the dough and it should pop back into place fairly quickly. Put in a greased bowl and cover with a CLEAN damp towel. Let rise 90 minutes or until doubled.

FUN PART!
Punch the dough down (and I mean literally, punch it down) and roll out into a large rectangle on a clean, floured counter. You want it to be less than a centimetre thick, though it honestly doesn't matter in my opinion. I'm so lazy with my cinnamon rolls it should be illegal. Get your cinnamon sugar ready. (1/2 cup sugar with 1.5 TBS cinnamon)

Spread butter or milk over the dough and cover with your cinnamon sugar. Add any other spices or stuff that you want. I do cardamom sometimes, or nutmeg. But nutmeg leaves a funny aftertaste. Love the stuff, but it's finicky. Take one of the long edges and begin to roll your dough into a long cylinder. Cut with a sharp knife into one or one and a half inch rolls and put in greased pan, barely touching. Cover and let rise for thirty minutes. Set oven to 375 degrees F. Once heated, the cinnamon rolls should be ready to bake. Put in oven for 20-25 minutes.

Tips
• This dough will be overly annoying and sticky, but bear with it. It gets better... no wait, it doesn't... but bear with it. It makes amazing cinnamon rolls. ;)
• When making your cylinder, lift and roll rather than just pushing at the dough to get it to roll.
• DONUT BAKE TOO LONG!!!!!!!!! They get really dry. Still yummy, but kinda annoyingly textured.