Filling:
¾ cup sugar
1 ½ tbsp cinnamon

1 egg
1 tbsp water

Topping: Mix with a pastry blender the following topping ingredients:
2 tbsp cup sugar
¼ tsp cinnamon
2 tbsp soft butter
¼ cup all-purpose flour

Soften yeast in water. Pour scalded milk over ½ cup sugar, shortening, and salt. Stir to dissolve sugar. Cool to lukewarm.

Add 3 cups of the flour; mix well. Stir in softened yeast and eggs; beat well. Add enough of the remaining flour to make a soft dough. Turn out on lightly floured surface. Cover and let rise 10 minutes. Knead until smooth and elastic (8 to 10 minutes). Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place till double (1 ½ to 2 hours).

Squeeze air out of dough and let rise again till almost double (about 1 hour). Punch down and divide dough in half. Cover and let rest 10 minutes. Mix sugar and cinnamon together. Mix egg and water together. Roll each half in 15" x 7" rectangle, about ½ inch thick. Brush egg wash on dough (reserve some for the top) & sprinkle with cinnamon mixture. Roll each as for jelly roll, beginning with narrow side. Seal long edge. Place sealed edge down in 2 greased 9 1/2 " x 5" x 3" loaf pans. Let rise till almost double (45 to 60 minutes). Just before baking, brush loaves with egg wash and pat on topping.

Bake in 350 degree oven 45 minutes. Tent with aluminum foil last 15 minutes of baking. Let cool 5 minutes. Turn out of pans and cool on rack.

Makes 2 loaves. Allow 5 to 5 ½ hours. Option: You may mix & knead the night before & let the first rise happen in the refrigerator overnight.