2 pkgs. dry yeast
1 c. milk
1/2 c. sugar
1 tsp. salt
3 tbsp. butter
1 tsp. cinnamon
4 to 4 1/2 c. flour
1/2 c. shortening
1/2 c. sugar
2 eggs
3/4 c. sugar

In large bowl, combine yeast and 2 cups flour. Heat milk, shortening, 1/2 cup sugar and salt until warm, stirring occasionally to melt shortening. Add to dry ingredients in mixing bowl. Add eggs. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of remaining flour to make soft dough. Knead on lightly floured surface 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise until double (1 to 1 1/4 hours). Punch down. Cover and let rest 1 minutes.

Shape into about 28 balls golf ball size. Roll each in melted butter, then in mixture of 3/4 cup sugar and cinnamon. Arrange in well greased 10 inch tube pan. Sprinkle with any remaining sugar mixture. Let rise in warm place until double (about 1 hour). Bake at 350 degrees for 35 to 40 minutes. Cool in pan 15 to 20 minutes. Invert on rack. Remove pan.