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1
In large bowl, combine 3 1/2 cups of flour and yeast.
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2
In saucepan heat milk, 1/2 cup sugar, shortening, and salt just until warm, stirring constantly to melt shortening.
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3
Add to dry mixture in mixing bowl.
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4
Add eggs and beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly.
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5
Beat three minutes at high speed.
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6
By hand, stir in enough of the remaining flour to make a moderately soft dough.
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7
Turn out on lightly floured surface and knead until smooth and elastic.
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8
Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double.
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9
Punch dough down and turn out on lightly floured surface.
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10
Divide in half.
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11
Cover and let rest 10 minutes.
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12
Roll each half into a 15 x 7-inch rectangle. Brush entire surface with water.
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13
Combine the 1/2 cup sugar and cinnamon.
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14
Spread each rectangle with half the sugar-cinnamon mixture.
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15
Roll dough up as for jelly roll, beginning with narrow side.
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16
Seal long edge and ends.
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17
Place sealed edge down in two greased 9 x 5 x 3-inch loaf pans.
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18
Cover and let rise in warm place until almost double.
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19
Bake at 375u00b0 until done.
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20
Drizzle with icing.
