7 1/2 c. flour
2 pkg. active dry yeast
2 c. milk
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
3 eggs
1/2 c. melted butter
1/2 c. sugar
2 tsp. ground cinnamon
Confectioner's Icing

In large mixing bowl, combine 3 1/2 c. of the flour and the yeast. In saucepan heat milk, 1/2 c. sugar, shortening and salt just till warm. (115 to 120 degrees). Stirring constantly to melt shortening. Add to dry mixture in mixer bowl; add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead till smooth and elastic (5 to 8 minutes). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place till double (45 to 60 minutes). Punch dough down; turn out onto lightly floured surface. Divide in half. Cover, let rest 10 minutes. Roll each half into a 15 x 7 inch rectangle. Brush surface with melted butter. Combine the 1/2 c. sugar and ground cinnamon. Spread each half and half the sugar and cinnamon mixture. Roll dough up beginning with narrow side. Seal long edge and ends. Place sealed edge down, in 2 greased 9 x 5 x 3 loaf pans. Cover; let rise in warm place until almost double (35 to 45 minutes). Bake at 375 degrees until done, (35 to 45 minutes). If crust browns too quickly, cover with foil last 15 minutes of baking. Remove bread from pans to cool on wire racks. Drizzle with icing.