• Add the yeast to a ½ cup of room temperature water.
• Stir with a spoon and set aside while you prep the other ingredients.
• In the bowl of a stand mixer, add the shortening, sugar, hot water, and salt and beat for 30 seconds.
• Allow the mixture to cool to room temperature.
• Add in 2 cups of flour and mix until smooth.
• Stir in the yeast mixture until well combined.
• Mix in the beaten eggs.
• Gradually stir in the remaining flour and mix with the dough hook - about 2 minutes.
• Remove the dough from the bowl and place it on a lightly floured counter.
• Coat your hands in flour and knead by hand, add a little flour if the dough is still too sticky.
• Knead until the dough feels smooth.
• Put the dough in a greased bowl and cover it with a towel.
• Let the dough rise for 30 minutes or until it doubles in size.
• Remove the dough from the bowl and place it on a lightly floured counter again.
• Roll the dough into a rectangle.
• Spread the butter over the dough.
• Sprinkle the dough with the brown sugar and cinnamon/sugar mixture.
• Spread the apple pie filling on top.
• Gently roll up the dough into one long roll.
• Cut the rolls into 12 even slices using a dough cutter or sharp knife.
• Place the rolls into a greased 9X13 baking pan.
• Set the rolls in a warm spot and cover them with a towel.
• Let the rolls rise until they have doubled in size, about an hour.
• Bake the rolls at 425 degrees F for 10 minutes.
• Reduce temperature to 350 degrees F and bake for an additional 7-10 minutes or until golden brown.
• Remove the rolls from the oven and let them cool on a wire rack.

Frosting

• In a small bowl, combine milk and confectioners sugar, whisk until smooth.
• Pour the frosting over rolls and serve.