7 to 7 1/2 c. all-purpose flour
2 pkgs. active dry yeast
2 c. milk
1/2 c. sugar
1/2 c. shortening
2 tsp. salt
2 eggs
1/2 c. sugar
2 tsp. ground cinnamon
Confectioners' Icing

In large mixer bowl combine 3 1/2 cups of the flour and the yeast. Heat milk, 1/2 cup sugar, shortening and salt just until warm (115 to 120 degrees) and shortening is almost melted; stir constantly. Add to flour mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in using a spoon. Knead in enough remaining flour to make a moderately soft dough. Continue kneading until smooth and elastic (5 to 8 minutes). Shape into ball. Place in greased bowl; turn once.

Cover; let rise until double (about 1 hour). Punch down; divide in half. Cover; let rest 10 minutes. Roll each half into a 15x7 inch rectangle. Brush with water.

Combine 1/2 cup sugar and cinnamon. Sprinkle half the mixture over each rectangle. Roll up jelly-roll style, starting with short side. Seal long edge and ends. Place seam side down, in 2 greased 9x5x3 inch loaf pans. Cover; let rise until almost double (35 to 45 minutes). Bake at 375 degrees until done, 35 to 40 minutes. Cover loosely with foil the last 15 minutes if tops brown too quickly. Remove; cool. Drizzle with Confectioners' Icing. Makes 2 loaves.

CONFECTIONERS' ICING:

Combine 1 cup sifted powdered sugar, 1/4 tsp. vanilla and enough milk to make of drizzling consistency (about 1 1/2 tbsp.).