1 pkg. dry yeast
1/4 c. warm water
3 tbsp. lard or butter
2 tbsp. sugar
1 1/2 tsp. salt
1 c. milk (scalded)
2 1/2-3 c. flour

CINNAMON SUGAR TOPPING:

3/4 c. sugar
1/4 c. brown sugar
2 tsp. cinnamon

Soften yeast in warm water. Combine sugar, salt, milk and shortening. Cool to lukewarm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and shiny, 3-5 minutes. Place in greased bowl. Cover and let rise in warm place until doubled in size, about 1 hour. Melt 1/2 cup butter for dipping. Mix topping.

If one large coffee cake is desired, cover a cookie sheet with aluminum foil. Otherwise use several smaller aluminum foil pans. Cut off small pieces of dough, enough to roll into a 6 inch strip, 1/2 inch thick. Dip in melted butter. Then coat with topping mix. Wind into a flat coil in center of pan. Continue making strips, placing them close together to make a round, flat coffee cake.

Dribble leftover butter and topping over coffee cake. Cover. Let rise in warm place until doubled in size, 45-60 minutes. Bake in 350 degree oven for 25 minutes or until golden brown. Better when served warm.