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1. Sift the flour with the salt, baking powder and sugar into a large mixing bowl.
2. Make a well in the center of the drying ingredients.
3. In another bowl, beat the eggs until well mixed.
4. Pour them into the center of the dry ingredients, along with milk, vanilla and shortening.
5. The shortening should be melted and cooled slightly, so it is warm, but not hot.
6. Mix by hand with a wooden spoon.
7. Once the dough is holding together, turn out onto a floured board.
8. Knead for 1 minute.
9. This dough is easy to work with, but if it seems sticky, sprinkle a bit more flour onto it as you work.
10. Turn the dough over once or twice as you are kneading then roll the dough out into a rectangular shape about 1/4" thick.
11. Make a 9 x 13 rectangle.
12. Combine the filling ingredients, mixing well in a small bowl, then spread onto the dough using a flexible spatula.
13. Roll the dough up into a jellyroll, and using a sharp knife, cut the dough into 18 slices.
14. Mix the topping mix together in a small bowl.
15. Grease muffin tins and divide the topping mix between the muffin cups.
16. Place dough, in muffin cups on top of walnut topping.
17. Bake at 350 F. 25 minutes or until golden brown.
18. Remove the cinnamon rolls right away to cool.
19. Let rolls cool and ice if desired.
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