Carols Cinnamon Bread

c. milk
c. shortening
c. sugar
t. salt
1 pkg. rapid rise yeast
c. warm water
3 c. sifted enriched flout (all purpose)
2 eggs, beaten
butter or margarine
1 T. cinnamon
white sugar (eyeball a thin coat onto the rolled out dough)
Scald milk. Add shortening, sugar and salt. Cool to lukewarm.
Dissolve yeast in water; combine with milk mixture. Stir in half of the
flour. Add eggs and beat well. Add enough of the remaining flour to
make soft dough.
Knead dough on lightly floured surface until smooth and elastic (10-15
min.). Put in greased bowl and turn. Cover. Let rise in warm place 2
hours. Punch down. Turn out on lightly floured surface. Roll into
rectangle 8x12. Brush (smear) with butter. Sprinkle with cinnamon
and sugar. Roll up from the narrow end like a jelly roll. Pinch and fold
ends under and place in a greased bread pan.
Grease surface of bread with butter. Cover. Let rise 45 minutes.
Bake at 375 degrees F for 40-45 minutes. While warm, sprinkle with
confectioners sugar.