Directions

1. 1

   Pour the warm water into a large mixing bowl. Sprinkle the active dry yeast over the water and let it sit undisturbed for 5-10 minutes until foamy. If the yeast doesn't foam, add a pinch of sugar to activate it.

2. 2

   While the yeast is proofing, warm the milk, softened butter, granulated sugar, and salt in a microwave-safe bowl for about 90 seconds on high, just until the butter is melted. Stir to combine and cool slightly.

3. 3

   Pour the milk mixture into the foamy yeast and stir to combine. Using an electric mixer with the paddle attachment, add 3 cups of flour and blend until fully incorporated. Switch to the dough hook attachment.

4. 4

   Gradually add the remaining flour, about 1/2 cup at a time, mixing on low speed until a soft dough forms. Continue kneading with the dough hook for about 7 minutes, or by hand for about 10 minutes, until the dough is smooth, elastic, and slightly sticky. Add small amounts of flour as needed to prevent excessive sticking.

5. 5

   Transfer the dough to a large greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place for about 1 1/2 hours until doubled in size.

6. 6

   While the dough rises, prepare the cinnamon-sugar filling by mixing the ground cinnamon with the brown sugar in a small bowl. Also prepare the topping by combining any remaining melted butter with cinnamon and brown sugar until crumbly. Set both aside.

7. 7

   Punch down the risen dough and divide it in half. Working with one half at a time, roll the dough out on a floured surface into a rectangle about 10 inches by 20 inches, making it as thin as possible.

8. 8

   Lightly brush the entire surface of the rolled dough with melted butter, then generously dust with the cinnamon-sugar filling mixture, covering the surface evenly.

9. 9

   Starting from the long edge, tightly roll the dough into a log, jelly-roll style, sealing the seam as you go. Once rolled, fold the log in half so the two ends meet.

10. 10

    Holding the dough with both hands—one hand holding the looped end and the other holding the two loose ends—twist the dough 2-3 times in opposite directions, like wringing out a wet towel.

11. 11

    Place the twisted dough into a well-greased loaf pan. Cover with a damp dish towel and repeat steps 7-10 with the second half of dough in another greased loaf pan.

12. 12

    Let both loaves rise in a warm location for about 1 hour until puffy and nearly doubled.

13. 13

    Preheat your oven to 375°F. Brush the tops of the risen loaves with melted butter, then sprinkle with the prepared crumbly cinnamon-brown sugar topping.

14. 14

    Bake for about 40 minutes until the tops are golden brown and a skewer inserted into the center comes out clean.

15. 15

    Allow the loaves to cool in the pans for 20 minutes, then carefully turn out onto wire racks to cool completely before slicing.