Cinnamon Leaf Ring - milk

Method

• Cool milk to lukewarm (110°); sprinkle yeast over top.
• Let stand to soften.
• Cream shortening and 1/4 cup butter; add 1/2 cup sugar and salt.
• Cream together until light and fluffy.
• Add egg yolks, yeast mixture and enough flour to make soft dough.
• Knead until smooth and elastic on lightly floured cloth or board.
• Place in greased bowl; cover and let rise until doubled, about 1 hour. Divide dough in half.
• Roll out dough to 1/4-inch thickness.
• Cut into rounds with 2-inch biscuit cutter.
• Dip each round in melted butter and then in combined 2 tablespoons cinnamon and 2 cups sugar.
• Place rounds on end in 2 well-buttered 8 1/2-inch ring molds.
• Let rise until doubled, about 30 minutes.
• Bake in 350° oven for 25 minutes or until done.
• Cool in pans on racks a few minutes.
• Turn out on racks.
• Makes 2 coffee cakes.