2 c. lukewarm water
2 pkg. yeast
2 eggs
1/2 c. sugar
1 tbsp. salt
1/2 c. Crisco
3 to 4 all purpose flour

Dissolve yeast in warm water. Let stand 5 minutes. Add eggs, slightly beaten. Salt, melted Crisco and flour.

Stir mixture until flour disappears, continue to add flour as needed to make a stiff but not sticky textured dough.

Place in greased bowl, let rise double in bulk. Work down on floured board until bubbles are out of dough. Roll dough out on floured board to 1/2 inch thickness, spread butter over entire surface and cover with brown sugar and cinnamon. Roll up as a jelly roll and cut into 1/2 to 3/4 inch slices and place on a well greased jelly-roll sheet and let rise double in bulk, bake at 350 degree oven for 25 minutes.

May be iced with confectioners' sugar icing if desired.