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Scald milk. Combine milk, shortening, sugar and salt in a bowl. Cool to lukewarm.
Sprinkle yeast on lukewarm water, stir to dissolve.
Add 1 1/2 cup flour to milk mixture; beat well by hand or with an electric mixer at low speed 1 minute. Beat in eggs and yeast.
Gradually stir in enough remaining flour, a little at a time to make a soft dough that leaves the sides of the bowl. Turn onto lightly floured surface; knead until smooth, satiny and no longer sticky, about 8 minutes.
Place in lightly greased bowl; invert to grease top. Cover and let rise in warm place until doubled, 1 to 1 1/2 hours. Punch down and turn onto lightly floured surface.
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Combine brown sugar, flour and ground cinnamon in a bowl.
Roll dough into rectangle about 1/4-1/2 inch thick. Coat dough with melted butter. Sprinkle brown sugar mixture over dough. Added raisins, cranberries or pecans if desired. Roll dough starting from the long side.
Cut and place into greased 9 inch round baking pans. Cover and let raise until doubled in size. Or cover dough loosely with plastic wrap, leaving room for the rolls to rise and chill for 2-24 hours. Uncover and let stand at room temperature at least 30 minutes.
Bake at 375 20-25 minutes or until golden brown. Remove from pans and cool on racks (this step is not necessary).
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