1 pkg. yeast
1/3 c. water
1 1/2 c. scalded milk
2 tsp. salt
5-5 1/2 c. sifted flour
2 eggs
1 1/2 c. rolled oats
1/2 c. sugar
1/3 c. shortening
1/3 c. sugar
2 tsp. cinnamon
3 tbsp. melted butter

Sprinkle yeast into warm, not hot water. Stir until dissolved. Combine hot milk, 1/2 cup sugar, salt and shortening. Stir until shortening melts. Cool to lukewarm. Add 1 cup flour and eggs, dissolved yeast and rolled oats. Mix until blended. Stir in enough remaining flour to make a soft dough. Knead dough until smooth, about 10 minutes.

Place in lightly greased bowl and turn to grease top. Cover and allow to rise until double about 1 1/2 hours. Turn out onto a bread board; punch down and cover with bowl. Let rest 10 minutes.

Combine 1/3 cup sugar and cinnamon. Divide dough in half. Roll each portion on floured surface into rectangle. Brush each half with half of butter and sprinkle with cinnamon and sugar mixture. Roll up as jelly roll; place seam side down in well greased pan. Cover loosely. Let rise until double. Bake at 375 degrees for 30-35 minutes. Brush with melted butter, let cool.