Cinnamon Rolls with Maple Icing

Directions

1. Dissolve yeast into milk. Set aside.
2. In a stand mixer, stir together dry ingredients. Mix in shortening and eggs until incorporated. Add the milk/yeast mixture. Switch to a dough hook on low speed and mix until a sticky ball forms.
3. Add to a floured bowl. Cover and let rise overnight.
4. In the morning, punch down the dough and knead a few times. On a floured board, divide into two pieces. Roll the first piece out into a rectangular shape 1/8-inch thick.
5. In a small bowl, combine brown sugar and spices.
6. Brush rolled out dough generously with melted butter. Sprinkle with half of the sugar-spice mixture.
7. Roll tightly into a log. Trim off ends and cut into 6 pieces. Place into a 12-inch cast iron skillet.
8. Repeat with remaining half of dough. Cover cast iron skillet and let rise for 2 1/2 hours.
9. Preheat oven to 350 degrees. After second rise is complete, bake for 20-25 minutes, until golden brown on top and cooked through in center of rolls.
10. While cinnamon rolls bake, whisk maple flavor and coffee into melted butter. Add powdered sugar, 1/4 cup at a time, until the icing reaches a thick yet pourable consistency. Allow cinnamon rolls to cool for 10 minutes once removing from oven, then drizzle or spread icing. Serve warm.