2 cakes of yeast
1/4 c. lukewarm water
1 c. milk
1/2 c. butter
1/2 c. white sugar
2 eggs
4 1/2 - 5 c. flour

Dissolve yeast in warm water. Scald milk then place in a mixing bowl. Add butter, sugar and salt to milk. Cool until lukewarm. Add 2 well beaten eggs, 2 cups flour, yeast and water to milk mixture. Beat until smooth. Let rest 10 minutes. Add remaining flour. Knead until smooth. Let rise.

When double in bulk, knead for approximately 10 minutes. Divide into two balls. Roll each ball out as for cinnamon rolls. Lightly brush melted butter on the rolled dough.

In a separate bowl, make a cinnamon sugar mixture. Add melted butter into the cinnamon sugar mixture to form a paste. Spread cinnamon mixture over the dough. Roll dough and form into a half moon on a lightly greased cookie sheet. Make cuts nearly through the dough with scissors. Let rise until double in bulk.

Bake 20 to 30 minutes at 375 degrees. Remove from oven and coat top with butter. Let cool. Frost each top. Decorate with sprinkles. Great holiday gift. Makes 2 Swedish Tea Rings.

FROSTING:

2 lbs. powdered sugar
1 c. shortening
1 tsp. vanilla

Mix until creamy.