1 pkg. active dry yeast
1/4 c. water, warm
2 c. milk, scalded
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
7 1/2 to 8 c. all-purpose flour, sifted
2 slightly beaten eggs
3/4 c. sugar
1 1/2 tbsp. cinnamon
butter, softened

Soften yeast in warm water. Combine milk, sugar, shortening and salt. Cool to lukewarm. Add 3 cups flour to milk mixture. Mix well. Stir in softened yeast and eggs. Beat well. Add enough of remaining flour to make a soft dough. Turn out on lightly floured surface. Knead until smooth (8 to 10 minutes). Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled (1 1/2 to 2 hours).

Punch down and divide dough in half. Cover and let rest 10 minutes. Roll each half in a 15x7-inch rectangle, about 1/2-inch thick. Mix 3/4 cup sugar and cinnamon. Sprinkle over dough. Sprinkle 1 teaspoon water over each. Smooth with spatula.

Roll each as for jelly roll. Seal along edge. Place in two greased loaf pans. Let rise until doubled (45 to 60 minutes). Just before baking, brush loaves with softened butter. Sprinkle with a little cinnamon and sugar. Bake at 375°F for 35 to 40 minutes. Cool on racks.

Submitted by: Martha Osberg