In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and shortening to 120-130°F (shortening does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Add 1 egg; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Prepare Filling: Combine Vintage Fruit, granola, cinnamon and 1 egg; set aside.
Punch down dough. On lightly floured surface, roll dough to an 18x12-inch rectangle. Brush dough with Vintage Fruit Syrup; spread with Filling. Starting with longer side, roll up tightly. Pinch edge to seal. Form ring pinch ends to seal. Place seam-side down on greased cookie sheet. With scissors, make cuts 1 inch apart through outside of ring to 1 inch from center. Turn each slice on its side. Cover; let rise in warm place until double, about 30 minutes.
Preheat oven to 375°F.
Bake for 20 to 25 minutes until golden brown. Remove from cookie sheet. Once cooled, drizzle with your favorite powdered sugar glaze, ice cream or whipped cream, if desired.