This is one of those recipes that works for breakfast or brunch, lunch for an open-faced melted cheese sandwich, or a desserty dinner of French toast. If you have leftovers, freeze or use for a decadent bread pudding.
4 cups all-purpose flour (you can do half wheat if you like)
2 tbs white sugar
2 tbsp light brown sugar
1 tsp salt
1 envelope active dry yeast
1 egg plus an additional yolk
1/4 cup melted butter
1 1/4 cups milk, warmed but not hot
1 tsp vanilla extract
2 tbsp olive oil for brushing onto dough
2 tsp ground cinnamon
1/3 cup dark brown sugar plus 2 tbsp extra
In mixing bowl, combine flour, white and light brown sugar, salt, yeast. In a separate bowl, whisk together egg, melted butter, warm milk, and vanilla. Combine with dry bowl. Knead by hand until dough forms (grease your hands if you want to make this easier as it is a sticky dough) and a bit longer, about 5 minutes. Put in greased bowl, covered, in a warm place to rise until doubled. Grease two loaf pans. Punch down dough and and put onto floured surface. Cut into halves and roll each half out. Brush each half with olive oil and sprinkle with cinnamon and dark brown sugar. Roll each rectangle of dough up and pinch the ends closed. Put into loaf pan and cover to rise again, about 30-40 minutes. Oven to 350. Brush tops again with olive oil and sprinkle with remaining 2 tbsp dark brown sugar, pressing it lighting into the dough so it doesn't burn. Bake about 30 minutes until brown on top and bottoms sound hollow when you tap.