1- In a large bowl, whisk together the dry ingredients, except yeast. Cut the shortening into small pieces and cut into the dry ingredients with a dough paddle attachment on an electric mixer or a pastry cutter by hand.
2- In a smaller bowl, stir together the liquid ingredients until combined. Slowly add liquid mixture to the dry ingredient bowl and mix with the paddle attachment. Add in the yeast, mixing on medium-high until smooth. The dough will be very wet.
If baking in the oven, lightly oil, then line with parchment an 8 or 9-inch round pan. Prepare the topping ingredients and distribute in the bottom of the prepared pan OR in the bottom of a large crock pot.
If using oven method, preheat oven to 200º F, then TURN OFF.
3- Liberally dust a clean counter or pastry mat and your hands with gfJules Flour. Turn the dough out onto the well-floured surface.
4- Gently pat or roll into a rectangle shape, no more than 1/4 inch thick.
5- Melt the butter and brush onto the dough then sprinkle mixed sugar and cinnamon on top of the dough. Alternatively, mix softened butter with mixed sugar and cinnamon and crumble on top of dough.
6- Cut the dough in half through the long side of the rectangle, to make it easier to roll the dough into a log. Slowly roll the dough from one end to the other so that the crumble mixture is spiraled inside itself. Repeat for the other half of the dough, so that you have two long logs of rolled dough. Slice each log with a knife to form approximately 8-12 rolls in total.