1/2 c. warm water (110 degrees)
2 pkg. dry yeast
2 eggs, well beaten
1/3 c. sugar
1 1/2 tsp. salt
1/2 c. melted butter
1 1/4 c. buttermilk
2 tsp. baking powder
About 6-7 c. flour

Dissolve yeast in warm water. Pour the yeast mixture into a large bowl. Add eggs, sugar, salt, butter and buttermilk. Put the baking powder in the first cup of flour and sift into the yeast mixture. Beat with a spoon. Add the other flour a cup at a time, beating after each addition. Mix to soft dough.

Turn out onto wax paper that has been sprinkled with flour. Knead the dough very well. Sprinkle flour on dough as you knead it. It will be smooth and elastic. Make up topping in one bowl; melted butter in another. Form all the dough into small balls (walnut size). Dip each ball into butter, then sugar and cinnamon.

Arrange in staggered layers in a tube pan. The pan will be about half full. Cover and let rise double in bulk. Bake at 350 degrees for about 45 minutes. Cool. Take out of pan and put on plate. Drizzle icing over top. To eat, pull bread apart.

TOPPING:

1 c. sugar
4 tsp. cinnamon
Chopped nuts, optional
Butter

ICING:

1 c. powdered sugar
Milk to make it thin