2 c. milk, scalded
2 pkgs. active dry yeast
3/4 c. shortening
1/4 c. butter
1/2 c. sugar
2 tsp. salt
2 eggs, beaten
6 c. flour
1 c. melted butter
2 tbsp. ground cinnamon
2 c. sugar

Cool milk to lukewarm (110 degrees); sprinkle yeast over top. Let stand to soften.

Cream shortening and 1/4 cup butter; add 1/2 cup sugar and salt. Cream together until light and fluffy. Add eggs, yeast mixture and enough flour to make soft dough. Knead until smooth and elastic on lightly floured cloth or board. Place in greased bowl; cover and let rise until doubled, about 1 hour.

Divide dough in half. Roll out dough to 1/4 inch thickness. Cut into rounds with 2 inch biscuit cutter. Dip each round in melted butter and then in combined 2 tablespoons cinnamon and 2 cups sugar. Place rounds on end in two well-buttered 8 1/2 inch ring molds. Let rise until doubled, about 30 minutes.

Bake in 350 degree oven for 25 minutes or until done. Cool in pans on racks a few minutes. Turn out on racks. Makes 2 coffee cakes.