Ingredients

1 pkg dry yeast (or 1 cake compressed)

1/4 C water (lukewarm)

2 C milk, scalded

1/2 C sugar

1/2 C shortening

2 tsp salt

7 1/2-8 C flour

2 eggs

1 recipe Cinnamon Sugar

Cinnamon sugar:

1 C sugar

1 1/2 T cinnamon

Preparation

  1. Soften dry yeast in water.
  2. Pour scalded milk over sugar, salt and shortening. Stir to dissolve sugar. Cool to lukewarm.
  3. Add 3C of the flour; mix well. Add yeast and eggs, beat well. Add remaining flour or enough to make soft dough. Turn out on lightly floured surface. Cover and let rise 10 min.
  4. Knead until smooth and elastic. Place in lightly greased bowl, turning once to grease surface. Cover and let rise til double (1-2 hrs). Punch down and let rise again til almost double (about 1 hr). Punch down and divide in half. Cover and let rest 10 min.
  5. Roll each half into 15x7" rectangle, about 1/2" thick. Spread with cinnamon sugar: reserving about 2T of the sugar, spread over dough. Sprinkle 2 T water over each rectangle. Spread and roll up as for jelly roll. Let rise.
  6. Before baking: spread top surface with softened butter and then sprinkle with reserved cinnamon sugar. Bake at 375F for 35-40 min (may take up to 50-55 min).