Cinnamon Swirl Bread

Combine warm water, sugar and yeast in a large mixing bowl. Let stand for about 10 minutes until the yeast gets bubbly and proofs.
Add 2 tablespoon butter and salt and one cup of flour and mix until combined. Add more flour about ½ cup at a time mixing through out until the dough begins to pull away from the sides of the bowl. Then you know you have added enough flour.
Knead in a mixer for about 2-3 minutes or double that if doing by hand.
Cover dough and let it rise until it's doubled in size, about 45-60 minutes depending on the temp of the house. Punch down and then rise for a second time, about 30-45 minutes this time.
Roll dough out on a lightly floured surface into a long rectangle. Cover the top with 1 tablespoon softened butter, then sugar and cinnamon.
Tightly roll the loaf up, tuck in the ends and place in a greased loaf pan with the seam side down. Allow to rise again until about an inch or so over the pan.
Bake at 350 F for 30 minutes. It will be a nice golden brown on the top when done. Remove from pan immediately onto a cooling rack and brush the top with a little extra butter. Allow to cool completely before cutting, or it will collapse.