|Milk||1⁄2 Cup (8 tbs)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1 1⁄4 Cup (20 tbs) (2 1/2 Sticks)|
|Active dry yeast||2 1⁄4 Teaspoon (2 Envelopes)|
|Warm water||1⁄2 Cup (8 tbs)|
|Eggs||4 , well-beaten|
|Sifted all purpose flour||7 Cup (112 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
1 In a small saucepan,scald milk with granulated sugar, salt, and 3/4 cup of butter or margarine.Cool to lukewarm.
2 In large bowl add very warm water and sprinkle yeast into it. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until the yeast dissolves, then stir in cooled milk mixture and eggs.
3 Beat in 3 cups of flour until smooth, then beat in another 2 1/2 cups to make a soft dough.
4 Turn out onto a lightly floured pastry cloth or board; knead until smooth and elastic, adding only enough extra flour to keep the dough from sticking.
5 Place in a greased large bowl; turn to coat all over with shortening and cover with a towel. Let rise in a warm place, away from draft, for 1 hour, or until double in bulk.
6 Punch the dough down and knead a few times; divide in half. Press each half into a greased baking pan of 9x9x2.
7 In a medium-size bowl, combine the remaining 1 1/2 cups flour, cinnamon, and brown sugar; blend in the remaining 1/2 cup butter or margarine until the mixture is crumbly. Sprinkle half evenly over the dough in each pan; cover. Let rise again for 30 minutes, or until double in bulk.
8 Bake in moderate oven at 375 degrees farenheit for 30 minutes, or until golden. Cool in pans on a wire racks for 10 minutes.
9 Remove from the pans this way: Press a sheet of foil lightly over top of each square to hold crumbs in place; turn upside down and lift off the pan; turn the right side up. When cool, sprinkle with 10X sugar.
10 Cut into slices and serve.