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BREAD:

2 cups (255g) unbleached all-purpose flour, plus ¼ cup (32g) for dusting the counter

1 tsp. kosher salt

1 tsp. granulated sugar

1 tsp. instant yeast

1 cup (237ml) lukewarm water (see note)

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OTHER INGREDIENTS

Softened butter, for greasing the pan

¼ cup (55g) granulated sugar

1 tsp. ground cinnamon

4 tbsp. (½ stick, 55g) unsalted butter, melted

½ cup (57g) powdered sugar

2 tsp. milk, plus more if needed

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1. In a large bowl, WHISK together the flour, salt, 1 TEASPOON granulated sugar, and instant yeast. Add the lukewarm water and stir with a rubber spatula until the dough comes together into one sticky ball.

2. COVER the bowl with a kitchen towel and place in a warm spot until doubled in size, 60 to 90 minutes.

3. While the dough is rising, use some softened butter to very generously GREASE an 8- or 9-inch oven-safe skillet or cake pan, and set aside. Place ¼ cup granulated sugar in a small bowl, add the cinnamon, and stir well to combine. SCOOP 1 tablespoon of the mixture and sprinkle over the bottom of the buttered skillet. Set the remainder aside for now.

4. Once the dough has risen, scatter ¼ cup of flour onto a clean counter. Use two forks to pull the dough away from the sides of the bowl toward the center, deflating the ball. Use the forks—or your hands if the dough is too soft—to transfer it to the floured countertop. Dusting the dough generously with flour to prevent sticking, nudge and SHAPE it into one round mass, then use a bench scraper or knife to cut the dough into 12 similarly-sized pieces. Gather each piece into a rough ball, and arrange them in the greased skillet in a single layer. LET THEM RISE on the countertop uncovered for 20 minutes.

5. Preheat the oven to 375°F/191°C and set oven rack to the middle of the oven.

6. BRUSH the tops evenly with the melted butter, then pour over the remainder. SPRINKLE the remaining cinnamon-sugar mixture evenly on top, then BAKE until golden brown, 20 to 25 minutes.

7. While the bread is baking, make the glaze: combine the powdered sugar and milk in a small bowl, and WHISK to combine. If needed to reach a pourable consistency, add more milk a few drops at a time.

8. Once the bread is done, let it cool for 5 minutes before inverting on a plate then inverting again onto a serving platter. Drizzle with glaze and serve immediately.

NOTE: To make lukewarm water for proofing yeast, a tip that applies to any standard bread recipe, with no thermometer necessary. Combine 3 parts cold water to 1 part boiling water, and voila: perfectly warm. So in this recipe, that would be ¾ cup of cold water plus ¼ cup of boiling water.