1 c. scalded milk
1/3 c. shortening, melted
1/3 c. sugar
2 eggs
1 tsp. salt
2 pkg. dry yeast
1/4 c. warm water
5 c. flour

PAN:

3/4 c. butter
3/4 c. brown sugar

1/4 c. brown sugar 2 tbsp. cinnamon

Sprinkle yeast over warm water, let stand until dissolved. In large bowl, combine cooled milk with shortening, sugar, eggs and salt. Mix well. Add flour and yeast mixture. Mix well.

Knead dough on floured board until smooth and elastic. Shape into a ball. Place in greased bowl. Grease top of dough and cover with a damp cloth. Let rise in warm place until doubled in bulk, about 1 hour.

Meanwhile, cream butter and brown sugar until light and fluffy. In 9x13 inch pan, spread over bottom and sides.

Roll dough in rectangle. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll as for jelly roll. Slice 1 1/2 inch thick (15 slices). Place cut side down in pan. Cover with warm cloth. Raise about 30 minutes. Bake until brown, about 25 minutes in 350 degree oven. Flip immediately on cookie sheet.