1 pkg. yeast
1/4 c. warm water
3/4 c. hot scalded milk
2 tbsp. sugar
3 tbsp. shortening
1 1/2 tsp. salt
1/2 c. melted butter
3/4 c. sugar
1/4 c. brown sugar
2 tsp. cinnamon
3/4 c. nuts
1/2 c. sifted powdered sugar
1 - 2 tsp. milk
Flour

CINNAMON TOPPING:

3/4 c. sugar
2 tsp. cinnamon
1/2 c. brown sugar
3/4 c. nuts

Soften yeast in water. Combine milk (3/4 cup), 2 tablespoons sugar, shortening and salt. Cool to lukewarm. Stir in yeast. Add 2 1/2 to 3 cups flour gradually to form stiff dough. Knead until smooth, about 3-5 minutes. Place in greased bowl and cover. Let rise in warm place until doubled, about 1 hour. Place a 15 inch sheet of aluminum foil, dull side up on a baking sheet. Grease and turn up edges to form a 12 inch round pan. Pinch off a small piece of dough, enough to roll into 6 inch strip, 1/2 inch thick. Dip in melted butter, then in cinnamon sugar topping. Wind into flat coil in center of pan. Continue making strips, placing them close together. Cover and let rise about 45-60 minutes. Bake at 350 degrees for 25 - 30 minutes. Cool slightly. Combine powdered sugar and 1-2 teaspoons milk for glaze and drizzle over top. Serve warm.