1 pkg. dry yeast
1/4 c. warm water
2 c. milk, scalded
1/2 c. sugar
1/2 c. butter
2 tsp. salt
7 1/2 to 8 c. flour
2 eggs
3/4 c. sugar
1 1/2 tbsp. cinnamon
Soft butter

Soften yeast in warm water. Pour scalded milk over 1/2 cup sugar, shortening and salt. Stir to dissolve sugar. Cool to lukewarm.

Add 3 cups flour, mix well. Stir in softened yeast and eggs, beat well. Add enough of remaining flour to make a soft dough.

Turn onto a lightly floured surface. Cover and let rise 10 minutes. Knead until smooth and elastic.

Place in lightly greased bowl. Cover, let rise for 1 1/2 to 2 hours. Punch down and let rise again for 1 hour.

Divide dough in half, roll each half flat.

Mix 3/4 cup sugar and cinnamon - save 2 tbsp. of this mixture. Sprinkle dough with water, add sugar mixture - half on each loaf. Roll like a jelly roll. Put in a greased loaf pan. Add a few drops of water to saved sugar mixture. Put on tops of loaves. Bake at 275 degrees for 35-40 minutes.