In a sauce pan, heat milk to 180 degrees F. Add sugar and shortening and continue heating until shortening is melted. Allow to cool slightly. Over heating will kill the yeast and prevent your dough from rising.
In a large mixing bowl, combine only 4 cups of the bread flour and remaining dough ingredients. Combine with warm milk mixture. Mix well. Add 4 eggs, one at a time, mixing well after each addition. Add additional flour one cup at a time until dough is sticky but manageable (additional 4-5 cups). You don't want it dry and tough. Cover and allow dough to rise in a warm non-drafty area 1 to 1-1/2 hours. Punch down and allow to rise again.
On a floured surface, roll dough out until 12 to 14 inches wide and 3 feet long and 1/2 inch thick. Brush with melted butter and sprinkle on brown sugar and cinnamon, cover dough completely. Roll dough evenly and slightly tight toward you. Cut into 1/2 inch rolls with a sharp knife or dental floss.
Cinnamon rolls - grease baking pan. I used 3 9x13 pans, 12 rolls per pan. Allow rolls to rise another 30 minutes in the baking pans.
Caramel rolls - Melt caramel ingredients together in a medium sized sauce pan. Pour caramel into the bottom of baking pans. Fill with 12 rolls per 9 x 13 pan. Allow rolls to rise another 30 minutes in the baking pans.
Bake at 350 degrees F for 20 minutes. Remove pan from oven and allow to cool for 5 minutes. Turn rolls out of their pan onto a piece of tin foil or serving platter. Spoon any remaining caramel over rolls or frost Cinnamon rolls once cool. Store in airtight container for up to a week, or place in the freezer for up to 3 months.