Cinnamon Rolls, Texas Style - cooking recipe

Ingredients

Dough Ingredients
4 cups water, warm
1 cup sugar
2 tablespoons salt
13 cups flour, all purpose
4 eggs, beaten
2/3 cup shortening, melted
1 teaspoon almond extract
4 (1/4 ounce) packages yeast
Filling Ingredients
3 tablespoons cinnamon
2 cups brown sugar
1 cup butter, cold
Frosting Ingredients
16 ounces cream cheese
1 teaspoon vanilla extract
1/4 - 1/2 cup coffee, strong brewed
1 -2 lb powdered sugar

Preparation

Dissolve Yeast in 1 cup of warm water, set aside.
Combine 3 cups warm water, sugar, salt. Stir to dissolve.
Add yeast, eggs, shortening, extract and 6 cups of flour. Mix well.
With dough hook, mix in remaining flour.
Knead well and form a ball. Place dough in a well greased bowl. Cover, let rise 1 hour or until doubled.
Punch down the dough and roll it out on a lightly floured surface.
Form in to a rectangle about 1/2\" thick. (about 1 foot wide by 3 feet long).
Mix filling by hand and spread on the dough. (Cold butter works better, as a melted, thinner filling is harder to keep in while slicing).
Leave one of the long edges clear of filling.
Roll the dough jellyroll style toward the edge without the filling.
With a very sharp knife or a string, cut into 1\" thick rolls.
Place rolls on well greased cookie sheets leaving some space between the rolls.
Preheat oven to 375.
Let the rolls rise for a half hour of so, not more than double in size.
Place in oven, one sheet at a time, for 15-20 min or until golden brown.
Make the frosting by combining ingredients and mixing well. Add powdered sugar to taste, I prefer more of a cream cheese flavor so I use 3/4-1lb. The coffee adds a very subtle flavor that really sets these rolls apart. If you are opposed to coffee, a strong hot chocolate would be a great substitute.