Coat two 9” x 5” loaf pans with non-stick spray. Line with parchment paper for easy removal after baking.

Combine the sugar and cinnamon in a shallow dish and set aside. Pour the melted butter into another shallow dish and set aside.

Cut the dough in half lengthwise. With your fingers, press down on each piece of dough to flatten it into roughly a 9” x 4” rectangle. Cut 4 crosswise slits along the top of each loaf. Do not cut all the way through!

Dip the dough in the melted butter, coating both sides and inside each slit. You can use a pastry brush to apply the butter if you prefer.

Next roll the butter-coated dough in the cinnamon sugar mixture. Coat both sides and inside the slits until the entire loaf is covered.

Place the dough into the prepared pans. Pour remaining butter over the top and inside the slits. Sprinkle more cinnamon sugar over the top and into the slits. You may have some leftover cinnamon sugar, that’s totally fine. Set loaves aside in a warm place to rise for 30 minutes, or until doubled in size.

Preheat your oven to 300° degrees. Bake loaves for 30-35 minutes. Remove from the oven. Brush the tops with extra melted butter if desired. Let cool on a wire rack, in the pans, for about 5 minutes while you make the glaze.

In a small bowl, whisk together the powdered sugar and lemon juice or water. Drizzle the glaze over your loaves and enjoy warm!