7 - 7 1/2 c. all-purpose flour
2 pkgs. active dry yeast
2 c. milk
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
2 eggs
1/2 c. sugar
2 tsp. ground cinnamon

ICING:

1 c. powdered sugar
1/4 tsp. vanilla
About 1 1/2 tbsp. milk

Combine 3 1/2 cups flour and yeast. In saucepan heat milk, 1/2 cup sugar, shortening and salt just until warm (115 to 120 degrees), stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed for 1/2 minute high speed for 3 minutes. Stir in enough remaining flour to make a moderately soft dough. Knead 5 to 8 minutes. Place in lightly greased bowl, turning once to grease surface. Cover, let rise until double. Punch dough down, divide in half. Cover; let rest 10 minutes. Roll each half into a 15"x7" rectangle. Brush entire surface with water.

Combine sugar and cinnamon, spread each rectangle with 1/2 sugar-cinnamon mixture. Roll dough up. Seal long edge and ends. Place sealed side down in 2 (9"x5"x3") loaf pans. Cover and let rest in warm place until almost double. Bake at 375 degrees for 35 to 40 minutes. Remove from pans and cool on wire racks. Drizzle with icing.