Soften yeast in small dish with 1/4 cup warm water. Scald milk and add sugar, shortening and salt. Cool to lukewarm. Pour milk mixture into bowl and add 3 cups flour and mix well. Stir in yeast and eggs; beat well. Add more flour slowly until it makes soft dough. (You may not use the total of 8 cups, less is better. Many factors affect how much flour is needed. Use as little as possible but make a dough that can be handled.)
Knead 10 minutes on floured surface or until dough is smooth and elastic. Place in greased bowl, turn once and let rise 1 1/2 hours. Punch down, divide in half, cover and let rest 10 minutes. Roll each piece out to 1/4 inch thick and heavily sprinkle with cinnamon sugar and 1 teaspoon water. (Save some cinnamon sugar for top of loaves.) Roll up tightly from small end and place in loaf pan, seam side down, let rise 45-60 minutes. Brush melted butter on loaves and sprinkle top of loaf with cinnamon sugar. Bake at 375 degrees for 35-40 minutes.
If you want to use raisins just sprinkle 1/4 to 1/2 cup per loaf on top of cinnamon sugar before rolling up unbaked loaves of bread. Proceed as directed above.