3 cups (450 g) unbleached all-purpose flour

¼ cup (55 g) sugar

1 ½ tsp instant yeast

½ tsp salt

2/3 cup (150 ml) warm water

2 eggs

1 ¼ cups (280 g) unsalted butter, softened

2/3 cup (140 g) packed brown sugar

1 tbsp ground cinnamon

In a stand mixer fitted with the dough hook, or in a bowl with a wooden spoon, combine the flour, sugar, yeast and salt. Add the water and eggs. Mix just until the dough starts to form.

Add ¾ cup (170 g) of the butter. Knead the dough for 5 minutes with the dough hook or with your hands on a lightly floured work surface. The dough will be soft and slightly sticky. Place in a clean, lightly oiled bowl. Cover with a clean damp cloth or plastic wrap. Let rise in a warm, humid spot for 1 hour 30 minutes or until doubled in volume.

In a bowl, combine the brown sugar and the cinnamon. Butter a 13 x 9-inch (33 x 23 cm) baking dish.

On a generously floured work surface, roll out the dough to form a 20 x 12-inch (50 x 30 cm) rectangle. Brush with the remaining butter and cover with the brown sugar mixture. Starting on one of the short sides, loosely roll up the dough to get a 12-inch (30 cm) long cylinder, like a cake roll. Cut into 8 slices.

Arrange the slices cut side up in the baking dish without letting them touch. Cover with plastic wrap and let rise in a warm, humid spot for 1 hour or until doubled in volume. At this stage, you can refrigerate the dough for up to 12 hours. In this case, let the dough sit at room temperature for 30 minutes before baking.

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