6 cups all-purpose flour

2 packages dry yeast

1/3 cup nonfat dry milk

½ cup granulated sugar

1½ teaspoons salt

1¼ cups hot water

4 Tablespoons (½ stick) butter, room temperature

1 Tablespoon grated orange peel

¾ cup orange juice

1 egg, room temperature

1 Tablespoon ground cinnamon mixed with ½ cup sugar

2 teaspoons water

Combine 2 cups of the flour with the yeast, dry milk, sugar and salt. Melt the butter in the hot water, add those, the orange peel, juice and egg to flour mixture and beat well for several minutes. Add the rest of the flour ¼ cup at a time. Until the dough gets too thick to mix with beater. Switch to dough hook (or continue work by hand), until all the flour is incorporated. Knead for about 8 minutes.

Transfer dough to a buttered bowl, turning once, to butter the top, cover and rise until doubled.

Turn dough out onto lightly floured work surface, divide in half. Roll each piece into a 15” x 7” rectangle, about ½” thick. Sprinkle each with cinnamon and sugar mixture, then a little of the water. Roll from the narrow end, Seal the edges securely by pinching the seams. Tuck in the edges and place in a buttered pan. Cover and let rise again, until doubled.

Preheat the oven to 375° Bake for 10 minutes. TURN DOWN the oven to 325° and bake for another 30 minutes. Or until nicely brown, and it sounds hollow when tapped on the bottom. Cool completely on wire racks, before cutting.