1 pkg. yeast
1/4 c. water
1 c. milk, scalded
1/2 c. sugar
1/4 c. shortening
1 1/2 tsp. salt
6 1/2 to 7 c. flour
1 slightly beaten egg
1/2 c. sugar
1 tbsp. cinnamon
1 c. powdered sugar
4 tsp. orange juice
3/4 c. orange juice

Soften dry yeast in warm water; combine scalded milk, sugar, shortening, salt and orange juice; cool to lukewarm. Stir in 2 cups flour; beat smooth. Stir in yeast and eggs; beat well. Add flour to make soft dough. Turn out on lightly floured surface; knead until smooth. Place in greased bowl. Cover and let rise until double. Punch down; divide in 2 balls. Let rest 10 minutes. Roll each one in rectangle. Combine sugar and cinnamon. Spread each rectangle with half sugar mixture. Sprinkle with 1 teaspoon water, smooth with spatula. Roll; seal edge. Place sealed edge down in 8 x 4 x 3 inch pan. Cover and let rise until double. Bake 30 minutes at 350 degrees. Cool; combine powdered sugar and orange juice (4 teaspoons) and glaze the tops.