Thaw loaf of bread as directed on package. Avoid using microwave instructions - best to thaw in refigerator overnight.
Put bread in glass bowl or pan, and cover for about 2 hours until it nearly doubles in size. It will need to be in a relatively warm spot. During winter, you can turn on over at 350 and turn it off after about one minute, and put the bread in there.
Combine the cinnamon and sugar and spread on a flat tray or large plate.
Make four large horizontal slits in the bread as shown. Cut very close to the bottom, but not all of the way through. I found that a bread knife works best.
Melt the stick of butter and put it into a shallow pan.
Dunk the dough into the butter, making sure butter gets onto every surface and into the crevices.
Quickly take the buttered dough and roll it in the cinnamon-sugar mixture. Pack cinnamon-sugar thickly and deeply into the crevices, using up all of the cinnamon-sugar mixture.
Next, place the dough in well-buttered oblong baking dish.
Cover the dough with a towel, and let rise for about 30 minutes more.
Bake in oven for about 30 minutes. Tip: I actually put a few more pats of butter on top of it about 5 minutes before it was done.
Serve with glaze on the side, or let it cool a bit and serve glaze on the top. (I do a combo of both of these!) Can also serve with apple butter.
Leftovers can be reheated in microwave for about 12-15 seconds.
