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1
In a large bowl, combine 3 cups flour, yeast, sugar and salt. In a large saucepan, heat the butter, milk, shortening and water to 120u00b0-130u00b0. Add to dry ingredients; beat just until moistened. Add egg yolks; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. In a small bowl, combine sugar and cinnamon; set aside.
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3
Punch dough down. Turn onto a lightly floured surface; knead about six times. Divide dough into four portions. Roll out one portion into a 12-in. circle; spread with 2 tablespoons butter and sprinkle with 2 tablespoons cinnamon-sugar. Cut into 12 wedges. Roll up each from the wide end and place point side down 3 in. apart on ungreased
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4
. Curve ends to form crescents.
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5
Repeat with remaining dough, butter and cinnamon-sugar. Cover and let rise until doubled, about 45 minutes.
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6
Bake at 350u00b0 for 15-20 minutes or until lightly browned. Remove to wire racks. Combine the confectioners' sugar, milk and vanilla; drizzle over warm rolls. Combine sugar and cinnamon; sprinkle over rolls.
