For the dough: Stir the sugar and salt into the milk. Add yeast mixture to milk and mix. Stir in eggs. Gradually add 3 cups of flour and mix well. Add shortening and continue to stir. Add additional flour until it makes a soft, only slightly sticky dough. Place dough on board and cover. Let sit for 10 minutes. Knead dough about 10 minutes or until smooth and elastic, adding only enough flour to keep bread from sticking. Place dough in a greased bowl and lightly grease top of dough. Cover bowl with a damp cloth. Let rise about 2 hours. Punch down. Cover and let rise again about 45 minutes.

For the filling: Meanwhile, stir together butter, sugar and cinnamon. Set aside.

To finish the cinnamon rolls: After dough has risen twice, divide in half and roll out each half onto a lightly floured surface. Each half should be about 15 x 12 1/2 inches. Spread each rectangle with 1/2 of the cinnamon mixture. Roll up each from the long side, jellyroll fashion. Seal edges and cut into 16 slices.

Butter two 13 x 9 x 2 inch pans or 4 9-inch round cake pans). Arrange rolls, cut side up, in pans. Sprinkle with brown sugar and drizzle with corn syrup. Cover and let rise 1 more hour. Bake at 375 degrees F for 20 minutes.

For the icing: While the rolls are baking, stir together confectioner's sugar, evaporated milk, vanilla, and salt. Set aside

Remove rolls from the oven and let sit in the pan for 1 minute. Invert pan onto a cookie sheet, leaving pan on top of rolls for 1 minute. Remove pan and invert onto a serving plate. While rolls are still warm, drizzle with icing.