Biscuit Cinnamon Sweet Rolls

Make sure that the butter that you spread on the tender dough is very soft, otherwise the dough will break.
Preheat the oven to 450 degrees. Grind the shortening and butter into flour using a pastry blender or fork in a medium bowl until you get a crumbly mass that resembles small peas. Freeze for 10 minutes.Make a well in the center of the flour mixture; add the buttermilk and stir with a fork until the dough is smooth.Place the dough on a heavily floured surface and knead 8-10 times. Transfer the dough to a heavily floured sheet of waxed paper, about 18 inches long. Roll out the dough into a 14-inch x 10-inch rectangle.Brush the batter with softened butter, leaving a 1/2-inch thick rim. (Make sure the butter is very soft and spread it gently.) Mix the sugar and cinnamon; drizzle with the butter. Lift and tilt the waxed paper and roll out the dough into a jelly roll, starting at 1 long side and using the waxed paper as a guide. Cut the dough into 14-to 16-inch (1-inch) thick slices. Place the rolls on a lightly oiled (with cooking spray) 9-inch round baking dish.Bake at 450 ° C for 13-15 minutes or until the rolls are golden brown. Cool in the pan on a wire rack for 5 minutes.Meanwhile, prepare the cream frosting and pour over the rolls.