1-Activate Yeast: Sprinkle the yeast over the warm water and let it sit until it’s frothy, which takes about 5 minutes this step awakens the yeast and gets the dough rising beautifully.

2-Prepare Dough: Melt the shortening in hot water, then stir in cold water to cool it down before mixing. In your stand mixer, combine this mixture with sugar, salt, eggs, and the activated yeast, gradually adding flour until the dough is soft and slightly sticky.

3-First Rise: After mixing, let the dough rise in an oiled bowl until it doubles in size, about an hour.

4-Prepare Caramel and Shape Rolls: While it rises, prepare the caramel by heating brown sugar, cream, butter, corn syrup, and water in a saucepan until it bubbles, then stir in vanilla and divide it into two 9×13 inch pans. Once the dough is ready, punch it down, divide it, roll each half into a rectangle, brush with melted butter, sprinkle with cinnamon sugar, and roll it up tightly.

5-Slice and Second Rise: Slice the rolls, place them in the caramel-lined pans, and let them rise again for another hour.

6-Bake: Finally, bake at 350°F for about 30 minutes until they’re lightly browned, then let them rest before serving.