1 c. scalded milk
1/4 c. butter
1/4 c. sugar
1 tsp. salt

Combine all above ingredients.

1/4 c. warm water
1 pkg. yeast
1 tsp. sugar
1 egg
3 1/2 c. flour
1/2 tsp. vanilla
1/2 tsp. brandy or lemon flavoring
1 stick butter (melted)
1/2 c. sugar
2 tbsp. brown sugar
1 tbsp. cinnamon

Scald milk, and butter, sugar and salt. Set aside to cool. Dissolve yeast in 1/4 c. water with sugar. When milk is cool, add yeast and egg. Beat well and add 1/2 of flour, mix well. Add extracts, cover and let set 1/2 hour. Then add remaining flour to make a soft dough. Turn out on a floured board and knead. Keep dough sticky and not too much flour, (keep hands greasy). Put in a greased bowl, cover with saran wrap, let set for about an hour, or until double in bulk. Punch down and roll into a rectangle shape 1/2 inch thick. Brush with melted butter. Combine sugars and cinnamon and spread on dough. Roll up as for jelly roll and place on jelly roll pan. Pinch ends togethr and cut almost their at 1 inch intervals with scissors. Turning each to side. Brush with butter and cover with waxed paper. Let rise until double in bulk and bake in 375 degree oven for 18 to 20 minutes. Frost with this powder sugar icing, top with nuts and cherries.

Icing:

2 c. powdered sugar
1/4 c. milk
1 tsp. vanilla
1 tsp. maple flavoring
1 c. pecans
1 jar Maraschino cherries