Coat two 8 1⁄2 by 4 1⁄2 by 2 1⁄2 -inch loaf pans with vegetable oil cooking spray
Combine the sugar and cinnamon in a shallow dish and set aside.
Cut the dough lengthwise into two pieces. Make 4 crosswise slits in each piece, taking care not to cut all the way through. Brush the loaves all over with butter, making sure to cover the creases. Roll each loaf in the cinnamon mixture, packing the cinnamon into the creases with your hands. Place the loaves in the prepared pans and set aside in a warm place to rise for 30 minutes. While the bread is rising, preheat the oven to 300 degrees F.
Bake the bread, turning the pans around once, for 35 minutes, or until the top is golden and a tap on the bottom of the pan yields a hollow sound.
Meanwhile, make the glaze. In a small bowl, vigorously stir together the powdered sugar and water until the mixture is smooth and free of lumps. Turn the breads out onto a rack while they’re still warm and drizzle with the glaze.
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