Oven Temp: 375°
Yield: 1 loaf.
Roll the dough into a 12 inch by 7 inch rectangle. In a small dish, thoroughly mix the sugar and cinnamon. Spread the rectangle with 2 T. butter, and sprinkle with most of the cinnamon-sugar mixture, saving 1 T. for topping. Make sure that you spread the butter and sugar mixture to the edges so that you don't end up with "empty" parts of dough. Roll the dough into a cylinder, starting at the narrow end. Pinch the long edge of dough into the roll to seal. Place the cylinder, sealed edge down, in a 3"x8.5" buttered loaf pan. Brush the top with the remaining 1 T. butter, and sprinkle with the remaining cinnamon-sugar mixture. Cover the pan, and let rise until almost doubled (45 minutes). Bake for 30-35 minutes. Cover with foil if the loaf seems to be browning too fast.