1 c. lukewarm milk
1/2 c. sugar
1 tsp. salt
1 cake yeast or 1 pkg. dry yeast
1 egg
1/4 c. soft shortening
3 1/2 - 3 3/4 c. sifted flour
2 tbsp. softened butter
1/2 c. brown sugar
2 tsp. cinnamon

FROSTING:

1 c. sifted confectioners' sugar
1-2 tbsp. warm water
1/2 tsp. vanilla or lemon juice

Mix sugar, milk, and salt. Add yeast. Stir until dissolved. Add egg and shortening. Add flour in 2 additions. Knead dough until smooth. Put into greased bowl to rise until double. Punch down and roll into 9"x18" oblong. Spread with butter. Sprinkle with sugar and cinnamon. Roll up. Place sealed edge down in ring on lightly greased baking sheet. Cut at 1" intervals about 2/3" through ring. Bake at 375 degrees for 25 to 30 minutes. Frost while warm, decorate with cherries and nuts if desired. Can be frozen, reheated and then frosted.