4 c. all-purpose flour
1 pkg. active dry yeast
1 c. milk
1/2 c. shortening
1/4 c. sugar
1 tsp. salt
2 eggs
1 c. packed brown sugar
1/2 c. whipping cream
1 tsp. ground cinnamon

In large mixer bowl, combine 2 cups flour and the yeast. In saucepan, heat milk, shortening, sugar and salt just until warm, stirring occasionally to melt shortening. Add to dry mixture in mixer bowl, add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed.

By hand, stir in remaining flour, mix thoroughly but do not knead. Brush inside of large bowl with shortening. Place dough in bowl, turning once to grease surface. Cover and refrigerate. (Dough may be used as soon as it is thoroughly chilled, or it may be kept in refrigerator several days.)

Pat dough into two greased 8 x 8 x 2 inch baking pans making sure it is pressed into corners. Cover and let rise in warm place until double, 45-60 minutes. Combine brown sugar, cream and cinnamon. With index finger, punch holes 1/2 inch apart almost to bottom of pan. Pour topping into depressions. Bake in 400 degree oven about 20 minutes. Cool in pan 10 minutes. Remove from pan. Turn right side up. Serve warm or cool, cut in squares.