Cinnamon or Caramel Rolls

1 package yeast (2 1/4 tsp)
1/4 c. warm water
1 c. scalded milk (cooled to lukewarm)
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
3 1/2 c. flour
1 egg

Icing:
powdered sugar
milk
vanilla

*Soften yeast in warm water. Combine milk, sugar, shortening & salt. Add 1 1/2 c. flour. Beat well. Add yeast to egg. Gradually add the rest of the flour to form soft dough (just past the sticky stage). Knead until smooth. Place in greased bowl, turning once to grease surface.
*Cover & let rise until double (1 1/2 - 2 hours). Turn dough out onto lightly floured surface & roll to 1/4 to 1/2 inch thick. Spread with butter & cinnamon & sugar. Roll up dough & slice 1" thick and place in greased pan at least 1" apart. Let rise for 30 - 45 min. Bake at 400 degrees for 10 min. Spread rolls with icing with icing while slightly warm.

For Caramel Roll:
3/4 c. butter
1 c. vanilla ice cream or whipping cream
2 c. brown sugar
*Leave caramel sauce at bottom of pan. Put uncooked rolls on top. Once cooked, flip pan upside down so the caramel is on top.