I need help with a bread recipe I have a cinnamon bread recipe. I am confused about some of the measurement's. It calls for 1 cup of shortening, unsalted butter and melted butter. It does not tell me how much unsalted butter or melted butter. The directions says add the butter to 1/2 cup of  sugar and salt, would this be the butter or the shortening? It does not say any thing about adding the shortening any were in the directions. The melted butter is for the top I think. The cinnamon and  more sugar have no amount either, those I think I can use my own judgement. I have never tried to make this type of bread before. Can someone  help me figure this out?
I've bolded the parts I'm not sure about:

2 pks of yeast
2 cups of scalded milk
1/4 cup water
1/2 cup sugar
2 eggs
1 cup butter flavor shortening or 1 cup real shortening
Unsalted butter
7 1/2 cups flour
1/2 tsp. salt
Melted butter or margarine
Cinnamon
Sugar
Directions
Mix yeast and water
Mix sugar and salt stir together add butter, but do not stir
Pour scalded milk over sugar, salt and butter.
Add 3 cups flour mix until soft dough forms.
Mix eggs and yeast into dough
Add more flour until dough is stiff knead for 8 minutes
Put into a greased bowl let rise until doubled.   Punch down let dough
double again
Then take dough out of bowl and let it rest for 5 minutes. Then Divide
in half roll into 15x7-inch rectangle
Brush butter over the top of rectangle (I think this is the melted
butter) Then sprinkle with cinnamon and sugar. Repeat 4 or 5 times.
Roll up jelly roll style and put into loaf pans. Cover and let rest
for 45 minutes.
Bake at 375 for 45 minutes Add nuts over the cinnamon and sugar
(optional)

This is word for word. I do not have a phone so I cant put pictures on here.
A quick inspection of common 'Cinnamon Bread' recipes suggests that what your recipe is say is 1 cup of Shortening OR Unsalted Butter; plus some melted butter ('some' being enough to baste/coat the bread with). Shortening and butter are often interchangeable in a recipe, at least 'functionally' (that is for the chemical properties) Butter will most often produce the 'tastier' result. 



Edit: After you added the recipe you are using I am revisiting what I wrote earlier to say that while the way this recipe is worded the distinction between 'butter flavored shortening', 'shortening', and 'unsalted butter' is unclear as written but that by ratio (fat to flour) would be consistent with the idea that 'unsalted butter' is offered as an option to the shortening. I would have to second @Jefromi's suggestion: find a better (more well written) recipe.