Put yeast into 1/4c warm water, stir a little bit, and then set it aside.
Bring milk to a scalding hot temperature and then melt the shortening in it. Allow it to cool.
Once cooled, add eggs, sugar, salt, and yeast into the milk-shortening and mix evenly.
Add flour and mix thoroughly to make a stiff dough.
Melt the butter in a bowl and mix up an ample amount of cinnamon-sugar to your tastes.(You don’t want to run out of either during this part of the process.
Take small pieces of dough from the bowl, dip in the butter, and then roll in the cinnamon-sugar to coat.
Evenly place the bits of coated dough in lightly greased angel food cake pan.(This recipe produces 2 pans worth)
This is the hardest part! Let it sit to rise. Time varies for this step but the longer the better.(25 to 30 minutes minimum)
Bake at 375° for 30 minutes
When done baking cool a little and then use a rubber scraper to loosen the edges before flipping onto a plate for serving.