1/4 cup frozen shortening, cut into small pieces
1/4 cup cold butter, cut into small cubes
2 1/2 cups self-rising flour
1 cup buttermild
6 tablespoons butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
Vegetable cooking spray
CREAM CHEESE FROSTING (*I prefer this frosting)
4 ounces cream cheese, softened
1⁄4 cup butter, softened
1 1⁄2 cups powdered sugar
1 1⁄2 teaspoons milk
1⁄2 teaspoon vanilla
1 cup powdered sugar
1/2 teaspoon vanilla extract
4 tablespoons heavy cream
Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.
Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.
Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.
Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as aguide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.
Meanwhile, prepare Creamy Glaze, and drizzle over rolls.
CREAM CHEESE FROSTING (*I prefer cream cheese frosting)
Beat all ingredients until well mixed
Whisk together powdered sugar, vanilla, and 3 Tbsp. heavy cream. Whisk in up to 1 Tbsp. cream, 1 tsp. at a time, until smooth and creamy. Use immediately.