This is a delicious bread that is rolled with a cinnamon sugar filling. Very easy!
1) In a large bowl or bread machine, add sugar, salt, and shortening. Pour boiling water in bowl and stir until shortening is dissolved. Stir in evaporated milk and wait to add the yeast until a thermometer registers 110 degrees or less. Stir in yeast until it is dissolved.
If using bread machine, wait to add the yeast until all other bread ingredients are added. Then make a well in the flour and add the yeast. Set the machine on dough setting and let it do all the work. skip to #3.
2) If not using a bread machine, mix in enough bread flour to make a thick dough that can be kneaded by hand. Turn dough out onto board and knead for 8 minutes, or until dough is smooth and elastic. Put dough in greased bowl and turn dough over in the bowl so that the dough top is also lightly greased. Cover with clean kitchen towel and let rise for 1 hour in a warm, draft-free place.
3) Punch down. Turn dough out onto lightly floured board and knead out bubbles for 5 minutes. Divide dough in half. Roll each half into a 10-inch square. In small bowl, mix together the brown sugar and cinnamon. Sprinkle the brown sugar mixture onto both squares. Roll each square up like a jelly roll, pinch seams together, and tuck in edges. Set each loaf into a greased 5.25 x 9 x 2.75 inch loaf pan. Cover loaves with kitchen towel and let rise in a warm, draft-free place for 30-45 minutes or until dough is double in bulk.
4) Uncover bread. Bake at 425 degrees F for 15 minutes and then at 375 degrees F for another 25 minutes. Less if using a convection oven. Bread is finished when top is golden brown and the bread sounds hollow when tapped on. Let bread cool on rack. Serve warm or cold.
2 Tbsp sugar
2-1/2 tsp salt
1 Tbsp shortening
1 cup boiling water
1 cup evaporated milk
2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
6 cups bread flour or 2 cups whole wheat bread flour and 4 cups white
6 Tbsp brown sugar
1 tsp cinnamon