1 pkg. active dry yeast
1/4 c. warm water
1 c. scalded milk
1/4 c. butter
1 tsp. salt
1 tbsp. orange juice concentrate
3/4 c. orange juice
6 1/2 to 7 c. flour
1 egg

ICING:

2 c. confectioners' sugar
1 tbsp. frozen orange juice concentrate
4 tsp. orange juice

FILLING:

1/2 c. sugar
1 tbsp. cinnamon

Soften yeast in warm water. Mix scalded milk, sugar, butter, salt, orange juice concentrate and orange juice. Cool to lukewarm.

Stir in 2 cups flour; beat smooth. Stir in yeast and slightly beaten egg; beat well. Add enough flour to make soft dough. Turn out on lightly floured surface; knead until smooth. Place in greased bowl turning dough once. Cover and let rise until double.

Punch down; divide in half. Cover. Roll each half in rectangle 1/2 inch thick. Combine 1/2 cup sugar and 1 tablespoon cinnamon. Spread each rectangle with half the mixture. Roll. Seal edge. Place in 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise until double. Bake at 350 degrees for 30 minutes. Cool; frost with icing.