In a large bowl, add the water.
Add in sugar and yeast, and whisk gently, just to combine the ingredients.
Wait for the yeast to proof and get foamy. This takes 5-10 minutes.
Add the salt, extra virgin olive oil and flour.
Start by kneading at a low speed, so the flour doesn't make a mess. Once the flour is combined, increase the speed to medium, and knead for 6-8 minutes.
Cover the bread dough with a kitchen towel, or plastic wrap, and place in a warm place until doubled in size.
Once the dough has doubled, punch the dough down.
Whisk up the egg. In a small bowl, mix the sugar, cinnamon, and flour. Set aside.
Place your bread dough on a floured surface. Roll out to an 8x16 rectangle, trying to get rid of air bubbles as you roll it out.
Using a pastry brush, dip into the egg, and brush the egg over the rolled out dough.
Add the cinnamon mixture to your dough, covering the entire surface, but leaving about a half inch around the border.
Roll the dough, short side to short side. Pinch the edges closed, so it doesn't open up while baking.
Transfer to a greased bread loaf pan. Cover with a kitchen towel, and let sit until the dough has risen about 2 inches above the loaf pan.
Preheat the oven to 350°.
Place the bread into the oven and bake for 20 minutes.
Next, place foil over the bread, so it doesn't burn. Bake for another 20 minutes.
Take out of the oven, and let cool for 5-10 minutes. Transfer to a wire wrack and let the bread completely cool before slicing and storing.
