Lightly oil a large bowl and set aside
Preheat oven to 350.
You'll need 2 other bowls for the dough - one from your stand mixer and a separate bowl.
In the separate bowl, combine the yeast, 1/2 tsp sugar and the warm water and let stand for 5 minutes or until it bubbles.
With the dough hook on your stand mixer, in the mixer bowl on low speed - mix together flour, 1 tbsp sugar, salt, egg, shortening and evaporated milk
Add yeast mixture to the flour mixture and continue to mix for five minutes. This is going to ball up and seem like it's too much. KEEP GOING!!! It needs the full time to get the glutens going.
The dough will be shiny, smooth and sticky. Remove dough and put in oiled bowl.
Cover with damn kitchen towel or plastic wrap and let rise in warm place. Turn off oven and set bowl ON TOP of oven. Let rise for 90 min or until doubled.
Punch the dough down, cover and let rise again for 1 hour or until doubled.
Punch dough down once more and pat the dough into a 12x8 rectangle. It's smaller than you might think - slightly larger than a sheet of paper.
Preheat the oven to 400. Grease a small baking sheet with butter and set aside.
To make the filling, in a small bowl, mix together softened butter, sugar and cinnamon until smooth with a firm spatula.
Reserve 2-4 tablespoons in a separate bowl
Using a spatula, spread the remaining filling over the surface of the dough to the edges
Working from the short side, roll up the dough into a log
Cut the roll into 1 inch pieces and place on the baking sheet with the sides touching.
Spread the reserved filling over the top
Let the rolls rise for about 20 minutes in a warm place (on top of stove)
Place in the oven and bake for about 25 minutes or until the tops are golden brown.