Dough

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1 tablespoon unsalted butter, softened, plus 2 tablespoons melted

1 ⅔ cups (8⅓ ounces) all-purpose flour

1 ¼ teaspoons instant or rapid-rise yeast

½ cup plus 3 tablespoons warm water (110 degrees)

2 tablespoons granulated sugar

1 teaspoon table salt

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Sugar Coating

½ cup packed (3½ ounces) light brown sugar

¼ cup (1 ¾ ounces) granulated sugar

4 teaspoons ground cinnamon

¼ teaspoon table salt

8 tablespoons unsalted butter, melted, divided

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Glaze (Optional)

½ cup (2 ounces) confectioners' sugar

1 tablespoon milk

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1. For the dough Grease 8 ½ by 4 ½-inch loaf pan with softened butter. Whisk flour and yeast together in bowl of stand mixer. Add water. Fit mixer with dough hook and mix on low speed until dough comes together

   and no dry flour remains, about 2 minutes, scraping down bowl and dough hook frequently. Turn off mixer, cover bowl with plastic wrap, and let dough rest for 15 minutes.

2. Add sugar, salt, and melted butter to dough and knead on medium-low speed until incorporated, about 30 seconds. Increase speed to medium and knead until dough is elastic and pulls away cleanly from sides of bowl, 6 to 8 minutes longer. Transfer dough to greased large bowl. Cover tightly with plastic and let rise until doubled in volume, about 1 hour.

3. For the sugar coating Meanwhile, mix brown sugar, granulated sugar, cinnamon, and salt together in shallow dish, breaking up any clumps of brown sugar. Set aside 6 tablespoons cinnamon sugar mixture. Place 4 tablespoons melted butter in second shallow dish.

4. Press dough into rough 8 by 4-inch rectangle on lightly floured counter, with long side parallel to counter edge. Using bench scraper or sharp knife, cut dough crosswise into 5 equal rectangles (about 1½ by 4 inches

   each). Working with 1 rectangle at a time, coat rectangles in melted butter, then coat in cinnamon sugar mixture in shallow dish. Lay crosswise in prepared pan, arranging in single layer. Cover pan loosely with greased plastic and let rise until puffy, about 1 hour (cinnamon sugar may crack during this time).

5. Adjust oven rack to middle position and heat oven to 350 degrees. Bake until top is deep brown and center of bread registers 205 to 210 degrees, about 30 minutes, rotating pan halfway through baking.

6. Meanwhile, whisk reserved 6 tablespoons cinnamon sugar mixture and remaining 4 tablespoons melted butter together. Remove loaf from oven and immediately brush with butter mixture (use all of it). Let loaf cool in

   pan for 15 minutes.

7. For the glaze If desired, whisk sugar and milk together until smooth.

8. Carefully transfer bread to platter. Let cool for 15 minutes longer. Drizzle with glaze, if using. Serve warm.