Cinnamon Coffee Cake

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Cake

1 Cup ‏Milk
1 Package ‏Active Dry Yeast
1/4 Cup ‏Water
1/4 Cup ‏Sugar
3 Tbsp. ‏Shortening
2 tsp. ‏Salt
3 1/2 Cup ‏Flour, sifted and divided
3 ‏Eggs
‏Butter, melted
‏Sugar and Cinnamon

Scald 1 cup Milk

Soften 1 package active dry yeast in 1/4 cup warm water (110° to 115°). Let stand five to 10 minutes.

In large bowl mix 1/4 cup sugar, 3 tbsp. shortening, and 2 tsp. salt. Immediately pour scaled milk over ingredients in bowl and stir until shortening is melted. When lukewarm, blend 1/2 cup sifted flour and two eggs, well beaten. Measure 2 1/2 to 3 Cups sifted flour. Add about one-half of the flour to the yeast mixture and beat until very smooth. Beat in 1 egg, well beaten. Then beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and let stand five to 10 minutes.

Knead dough. Form into a large ball and place into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (about 80°) until dough is doubled. Punch down with fist; pull edges of dough into center and turn dough completely over in bowl. Cover dough onto lightly floured surface.

Roll dough into 9×18″ rectangle. Brush dough with melted butter or margarine. Sprinkle dough with a mixture of sugar and cinnamon. Fold in half to make a 9-inch square. Bake at 350° for 25-30 minutes.