1 c. milk
1/4 c. sugar
1 tsp. salt
1/4 c. butter
1/4 c. very warm water
Melted butter
1 egg, beaten
4 1/2 c. Mothers Best Flour, sifted
1/2 c. sugar
1 tbsp. cinnamon
1 packet dry yeast

Scald milk, add 1/4 cup sugar, salt and butter; stir to blend. Cool to lukewarm. Measure water into mixing bowl. Sprinkle in yeast. Stir until dissolved. Add lukewarm milk mixture. Stir in egg, then flour. Turn dough onto lightly floured surface. Knead until smooth and elastic. Place dough in greased bowl. Brush top lightly with melted shortening. Cover with cloth. Let rise free from draft until doubled in bulk, about 45 minutes.

Divide into two halves; roll each into oblong shape, about 8"x10". Brush with melted butter. Mix 1/2 cup sugar and cinnamon. Sprinkle half on each piece of dough. Roll up each piece tightly crosswise. Place in greased loaf pans, 9"x5"x3". Let rise in warm place, free from draft until doubled in bulk, about 65 minutes. Bake at 350 degrees about 40 minutes. Ice top while hot with plain icing. Makes 2 loaves.