Ultimate Cinnamon Rolls

I have two really yummy cinnamon roll recipes, but this one was requested- so this one's for you Ashby!

Dough:
1-1/2 packages dry yeast (about 3-1/4 tsp.) yeast
1/4 cup warm water
1/2 shortening (I use butter flavored)
1/3 cup sugar
1-1/2 tsp. salt
1 cup milk
1 egg
4-5 cups sifted flour

Filling:
1/2 cup melted butter
1 cup sugar
1/4 cup cinnamon
(you may substitute brown sugar for the white sugar)
raisins (optional)

Frosting:
2 cups powdered sugar
1 tbs. butter, melted
1 tsp. vanilla
2-4 tbs. milk or cream

Preparation:
Add the warm water to the yeast and soak for 10 minutes. Scald milk; pour over the shortening. Add sugar and salt and cool to tepid (lukewarm). Add the dissolved yeast and beaten egg. Add 4 cups four, one at a time, beating after each addition.
Dough should be soft yet firm enough to handle.
Knead on floured surface until elastic and smooth. Avoid too much flour. Turn dough into well oiled bowl. Let rise for 1-1/2 hours.
Press dough down and divide into workable size. Roll dough out into a rectangle. Cover with melted butter, leaving about one inch on ends. Layer generously with filling. Roll up jellyroll fashion. Using a knife or piece of string, cut off slices about 1 to 1-1/2 inches thick. Place slices in a pan. Press rolls down to even out. Let rise until rolls fill the pan generously- about another hour.
Bake in a 350 degree oven for about 15-20 minutes. If rolls begin to brown too fast, cover with a piece of tin foil until the end of baking. Do not over bake.

For the frosting:
In a medium bowl, place sugar, butter and vanilla. Then stir in enough milk or cream to reach a consistency you like. Spread over warm rolls.