Creamy Cinnamon Rolls

3-1/2 to 4 cups all-purpose flour
1 package dry yeast
1 cup milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 eggs
3 tablespoons butter, melted
2/3 cup brown sugar, packed
1/2 cup walnuts, chopped
2 teaspoons cinnamon
3/4 cup whipping cream

Preheat oven to 375 F. Mix 2 cups flour and yeast. Heat and stir milk, sugar, shortening add salt until warm. Add to flour mixture; add eggs. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Stir in enough of the remaining flour to make a moderately stiff dough. Knead until smooth. Shape into ball. Place in greased bowl; cover let rise until doubled (45-60 minutes). Punch down. Divide in half, cover, let rest 10 minutes. Roll each into a 12 x 8 inch rectangle. Grease two 9 x 1-1/2 inch round baking pans. Brush dough with 3 tablespoons melted butter. Sprinkle with mixture of brown sugar, walnuts, and cinnamon. Roll up, seal, then slice. Place in pans. Cover, let rise until doubled (30 minutes). Pour whipping cream over the two pans. Cool slightly.

Serves 24.

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Cajun Country -- New Iberia, Louisiana