Dissolve the yeast in a liquid measuring cup with warm water; set aside.

Combine the hot milk, sugar, salt and shortening (or butter) in large mixing bowl. Cool to lukewarm.

Add eggs, 1 cup of flour and dissolved yeast, stirring well after each addition.

Add enough remaining flour to make a soft dough.

Turn the dough out onto a lightly floured board or pastry cloth. Cover with the bowl and let it rest for 10 minutes. Knead the dough until smooth and elastic (8 to 10 minutes).

Place the dough in a large greased bowl; turn once to grease the top. Cover and let rise in warm draft-free place until doubled in bulk (about 1 1/2 hours).

Punch the dough down; let it rest 10 minutes.

Lightly mist a baking sheet with non-stick cooking spray.

On lightly floured board or pastry cloth, roll out into a 20 x 7-inch rectangle.

Brush with melted butter to within one inch of edges.

Combine sugar and cinnamon in small bowl; sprinkle evenly over dough.

Roll up jelly-roll style, beginning with long side. Press to seal edges.

Place seam side down on baking sheet. Shape into a ring and pinch ends together to seal.

Use scissors or a sharp knife to cut the dough at 1-inch intervals around ring, cutting two-thirds through the roll with each cut.

Gently turn each cut piece on its side, slightly overlapping slices.

Cover and let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Heat oven to 375° F. Bake 18 to 20 minutes or until golden brown.

Remove from baking sheet to cool on a wire rack, and drizzle with glaze.

Stir the confectioners’ sugar and milk together in a small bowl until smooth.