4 c. flour
1 c. shortening
1/3 c. sugar
1 tsp. salt
1 c. milk scalded and cooled
1 pkg. dry yeast
2 eggs, beaten
Melted butter
Cinnamon-sugar mixture
Proportions as desired

Combine flour, shortening, sugar and salt; mix as for a pie crust. Scald milk and cool, dissolve yeast in milk. Add beaten eggs to milk-yeast mixture. Add liquid to flour-shortening mixture. Mix well. Refrigerate dough several hours or overnight.

When ready to bake, divide dough into 3 equal parts. Roll each portion into a circle, 1/8 to 1/4 inch thick. Spread circle with melted butter and sprinkle with cinnamon-sugar mixture. Cut dough into pie-shaped wedges and roll each piece toward the point. Place on ungreased cookie sheet. Repeat with other two parts of dough. Cover with towel and let rise about 1 hour. Bake at 350 degrees for 15 to 20 minutes. Frost when cool.

FRENCH FROSTING:

4 tbsp. butter, softened
2 c. powdered sugar
1 egg
1 tsp. vanilla

Cream butter and sugar. Add unbeaten egg. Beat until smooth. Add vanilla. Add more powdered sugar if necessary.