Combine sugar, active dry yeast, salt, cinnamon, orange zest, and 1 1/2 cups of flour in a large bowl.

In a small saucepan, stir milk, water, and butter over medium heat until butter is melted.

Pour the milk mixture into the dry ingredients and mix well.

Add the eggs and mix well.

Slowly add the remaining 4 cups of flour, stirring constantly.

Knead the dough on a floured surface until smooth.

Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for approximately 90 minutes.

Prepare two cookie sheets by covering them with aluminum foil.

Punch down the dough after it has doubled in size.

Divide the dough into four or five equal portions.

Take one portion and divide it again into four equal parts.

Shape each of those parts into a round loaf.

Repeat until you have 12 small loaves, placing six on each cookie sheet.

Divide the remaining dough into 12 equal parts.

Roll out each part into bone-shaped pieces and lay across the top of each loaf, criss-crossing them.

Top each loaf with a smaller round piece of dough.

Let the loaves rise again for another hour, covered with cling wrap or a hand towel.

Preheat oven to 350 degrees.

Place both cookie sheets in the oven for 15-18 minutes.

While the loaves are baking, prepare the glaze.

Combine sugar and orange juice in a saucepan and boil for approximately 2 minutes, stirring constantly.

Remove from heat and set aside.

When the loaves have finished baking, brush the glaze over them while they are still warm.