Whisk the warm water with the teaspoon of sugar until dissolved. Sprinkle the yeast on top and gently stir it into the water. Set aside for 5 to 10 minutes until foamy.

In a heat-proof mixing bowl, add 5 tablespoons of sugar, shortening, and salt. Pour the scalded milk on top and whisk until well combined. Set aside to cool to about 110?F.

Mix in 2 cups of flour until well combined, then mix in the yeast mixture and the egg.

Mix in 2 more cups of flour until fully combined, then gradually mix in 1-2 tablespoons of additional flour until the dough is easy to handle.

Knead the dough by hand or using a stand mixer for 5 to 10 minutes until smooth and elastic, adding extra flour if needed.

Form the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm place for about 1 hour or until doubled in size.

Punch down the dough and roll it out on a lightly floured surface into a 12x18 inch rectangle (about 1/4-inch thick).

Spread softened butter over the dough. Mix the brown sugar and ground cinnamon, then sprinkle it on top of the butter and gently press it down.

Starting from the 18-inch side, roll the dough up tightly. Cut the roll into 12 equal pieces and place them in a greased 9x13 baking pan. Cover and let rise in a warm place for 45 minutes.

Preheat the oven to 375?F. Once preheated, bake the cinnamon rolls for about 25 minutes or until cooked through. Cover loosely with foil after 10 to 15 minutes to prevent excess browning. Remove from the oven and let cool.

To make the cream cheese frosting, beat the cream cheese and butter together until smooth. Mix in the powdered sugar and vanilla extract until combined, then add milk to reach desired consistency.

Frost the slightly cooled cinnamon rolls, serve, and enjoy!