1/2 c. milk
1/2 c. shortening
1/2 c. sugar
1/2 tsp. salt
1 pkg. active dry yeast
2 tsp. cinnamon
1/4 c. warm (not hot) water
3 to 3 1/2 c. all purpose flour
2 eggs, beaten
Melted butter
2/3 c. brown sugar

Scald milk, add shortening, sugar and salt, stir until sugar dissolved. Cool until lukewarm. Dissolve yeast in water, combine with milk mixture. Stir in half of flour to make a soft dough. Turn out on floured board and knead until smooth and elastic. Put in greased bowl. Brush with shortening, cover and let rise to double bulk, about 2 hours. Turn out on floured board. Roll into a rectangular 8 x 12 inches, brush with butter, sprinkle with brown sugar and cinnamon. Roll up like a jelly roll; shape into a ring on a greased baking sheet. Seal ends. From the outside cut through the ring toward the center, almost all the way through in 1 inch slices. Turn slices slightly on side. Brush with shortening, cover, let rise about 45 minutes or until double in bulk. Bake in moderately hot oven 375 degrees for 25 to 30 minutes. While warm spread with confectioners' sugar icing, sprinkle with chopped nuts. Makes 1 coffee ring.