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Melt shortening and cool. Scald milk and let cool to lukewarm. Add yeast and sugar to scalded milk and stir until dissolved. Beat in 3 cups flour and 2 teaspoons salt with wooden spoon until perfectly smooth. Add melted shortening, eggs, and enough of remaining flour to make dough easy to handle. Knead well and place in greased bowl. Cover and set in warm place to rise until double in bulk.
Mix brown sugar, white sugar, and cinnamon together. Roll dough out 1/4-inch thick and spread well with softened butter. Sprinkle cinnamon and sugar mixture generously over buttered dough. Roll widthwise like a jelly roll and cut into 1-inch slices. Prepare muffin tins by filling each cup with 1 teaspoon of butter. Add 1 scant tablespoon and 2 teaspoons honey or corn syrup. Place slices of dough into prepared muffin tins. Let rise until centers puff. Bake in 350-degree oven until brown, about 10 to 12 minutes.
Note: When dough is rolled into a a rectangle, cut in half (lengthwise) before rolling.
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