First, scald milk.

Stir in shortening, 1/2 cup sugar, and salt.

Allow the mixture to cool to lukewarm.

Pour the water into a large bowl and sprinkle in the yeast. Mix until dissolved.

Then, stir in 3 cups of flour, eggs, and milk mixture.

Beat in a mixer on medium speed for 2 minutes.

Continue to add and mix in the remaining flour, a little at a time. Mix in with your hands when the dough gets too hard for the mixer.

Stop adding flour when the dough leaves the sides of the bowl.

Turn the dough onto a lightly floured board. Cover the dough and let it rest for 15 minutes.

Next, knead the dough until smooth.

Place the dough into a greased bowl and turn it to grease the entire dough.

Cover the dough and let it rise until it just about doubles in size.

Punch down the dough, cover it, and let it rise again until almost double in size.

Turn the dough back onto a board and divide it into 2 equal parts. Cover and let rest for 10-15 minutes.

Roll each half of the dough into a 12″ X 7″ rectangle.

Combine 1/2 cup sugar and cinnamon. Set aside 1 Tablespoon for topping.

Sprinkle the dough with the mixture.

Sprinkle 1 Tablespoon of water over each dough half.

Roll as a jelly roll, starting at the narrow edge.

Seal the long edge and tuck under ends.

Place the sealed edge down into two greased 9″ X 5″ X 3″ loaf pans.

Cover Cinnamon Twist Bread and let it rise until almost doubled.  

Lightly brush the tops of the loaves with soft or melted butter.

Sprinkle the remaining sugar and cinnamon mixture on top.