1 pkg. dry yeast
1/4 c. warm water
1 c. scalded milk
1 c. sugar, divided
1/4 c shortening
1 1/2 tsp. salt
1 tsp. grated orange peel
3/4 c. orange juice
6 1/2 to 7 c. flour
1 egg, slightly beaten
1 tsp. cinnamon
1 tsp. water

Soften yeast in warm water. Mix scalded milk, 1/2 cup sugar, shortening, salt, orange peel and orange juice. Cool to lukewarm. Sift flour. Stir in 2 cups flour; beat well, until smooth. Stir in yeast and egg; beat well. Add enough remaining flour to make a soft dough. Turn out on lightly floured surface; knead until smooth (10 minutes). Place in greased bowl, turning dough once. Cover and let rise until double (1 1/4 hours). Punch down; divide dough in half. Cover; let rest 10 minutes. Roll each half in 15 x 7 inch rectangle, 1/2-inch thick. Combine 1/2 cup sugar and cinnamon. Spread each rectangle with half of the sugar mixture. Sprinkle with 1 teaspoon water, smooth with spatula. Roll. Seal edge; place sealed edge down in greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Cover; let rise until double (1 hour). Bake at 350 degrees for 30 minutes.