Ingredients

For the dough:

1           cup (250 mL) hot coffee

2           tbsp (30 mL) shortening

¼         cup (50 mL) sugar

1           tsp (5 mL) salt

1           egg

1½        tsp (7 mL) yeast dissolved in ¼ cup warm water

3           cups (750 mL) flour (approximately)

For the cinnamon paste:

¼          cup (50 mL) butter

1            tsp (5 mL) hot water

½          cup (125 mL) sugar

1           tbsp (15 mL) (heaping) cinnamon

Pour coffee into a medium mixing bowl. Add shortening, salt, and sugar. Mix well and allow to cool.  Add 1 cup (250 mL) of flour and mix well. Add yeast and egg and mix, then add second cup of flour and mix well. Add enough of third cup of flour to make a workable dough. Turn out on the counter and knead for 10 minutes, adding only enough flour to keep the dough from sticking. Put dough in greased bowl, cover with wax paper and let rise until doubled in bulk.

While dough is raising, mix butter and hot water together in a small bowl. Blend in sugar and cinnamon. When dough has raised, punch it down and turn it out onto the counter. Shape dough into a rectangle about 12 by 16 inches. If dough is too elastic, let it rest for a few minutes. Spread cinnamon paste over dough and roll up from the long edge. Cut roll into 20 slices and place them cut side down in a greased 8x8 inch pan. Let rise until doubled in bulk. The rolls should be just rising above the top edge of pan. Bake in a 400⁰F (205°C) oven for 20 minutes. Turn rolls out on a piece of wax paper and allow to cool before serving.