Ingredients

Instructions

  1. Dissolve yeast in warm water.
  2. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 cups flour.
  3. Beat until smooth.
  4. Mix in enough remaining flour to make dough easy to handle.
  5. Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes.
  6. Place in greased bowl; turn greased side up.
  7. (At this point dough can be refrigerated 3-4 days.) Cover and let rise in warm place until double, about 1 1/2 hours.
  8. Punch dough down.
  9. Divide dough in half, using 1/2 at a time.
  10. Roll dough into rectangle, 15"x9".
  11. Cream the filling ingredients together.
  12. Spread each 15"x9" rolled rectangle with 1/2 of the filling ingredients.
  13. Roll up, beginning at wide side.
  14. Pinch edge of dough into roll to seal well.
  15. Stretch roll to make even.
  16. With sealed edge down, shape into ring on lightly greased baking sheet.
  17. Pinch ends together.
  18. With scissors or sharp knife, make cuts 2/3 of the way through ring at 1" intervals.
  19. Twist each section on its side with the cut side out.
  20. Let ring rise until double.
  21. Bake 20-25 minutes at 350 degrees until top is golden brown.
  22. While warm, frost with icing.