To make dough, combine all of the bread ingredients.  If mixing by hand, or stand mixer with dough hook, combine all ingredients in a large bowl using only about 5 cups flour.  Mix well  and add more flour as necessary to create a smooth, soft dough.  Place dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled (about an hour).

If using a bread machine, place ingredients in the order given or according to bread machine directions, but alter flour amount to 5-1/2 cups.  Turn bread machine on to “Dough” setting and let it complete the cycle.

While dough is rising, lightly grease two 9-in X 3-in X 5-inch loaf pans with canola spray, vegetable oil or butter.  Set aside.

Turn risen dough out onto a lightly floured work surface.  Divide dough into two even pieces and roll each out into a 16-inch by 8-inch rectangle.  Brush 1/2 of the melted butter over each rectangle, leaving about 1/2-inch border around edges of dough.  Sprinkle half of sugar and cinnamon over each rectangle.  Roll up each rectangle jelly-roll style, starting with the short side.  Pinch the seam to seal the dough and tuck the ends.  Place each rolled dough loaf seam side down into a prepared pan.  Cover loaves with lightly greased/sprayed plastic wrap and let rise in a warm place until doubled (about 45 minutes to 1 hour).   Preheat oven to 450 degrees F, during last minutes of the 2nd rise.

Bake loaves in preheated oven for about 20 minutes.  Brush the loaves with butter during the last 10 minutes of the bake to create a slightly browner crust.   Remove from oven, brush again with butter, and let cool completely on a wire rack.    This recipe is best as toast with butter and homemade jam.