DISSOLVE yeast in warm water. Combine 1/2 C. milk, sugar, melted shortening, salt and egg in large bowl. Add 2 C. flour; mix until smooth. Add yeast mixture. Mix in just enough remaining flour until dough is easy to handle. Knead dough on lightly floured surface 5 to 6 minutes. Place in prepared bowl, cover and let rise until doubled in size, 1 to 1 1/2 hours.
PUNCH down dough when it has doubled in size. Roll into a 15 x 9-inch rectangle on a lightly floured surface. Spread melted butter over dough. Combine sugar, brown sugar, cinnamon and salt in small bowl; sprinkle over buttered dough. Beginning on one long side, tightly roll up dough; pinch edge together to seal. Cut into 12 slices.
HEAT oven to 350ºF. Spray bottom of a 9-inch cake pan with no-stick cooking spray. Place cinnamon roll slices close together in pan. Let rise until doubled, about 45 minutes.
BAKE 25 to 30 minutes or until lightly browned.
BEAT cream cheese until creamy. Add powdered sugar, beating until combined. Add milk, 1 Tbsp. at a time until thick but spreadable consistency. Beat until smooth. Spread over slightly cooled rolls. Serve warm.
(1 roll of 12)
Calories from Fat100g
Total Fat 11g
Saturated Fat 4g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 54g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet