In the bowl of a mixer, dissolve yeast in 3/4 cup warm water and let sit for 5 minutes.
Add the remaining water, sugar, salt, room temperature butter and 5 cups flour.
Stir to combine.
Using the dough hook, mix on low and gradually add remaining flour until the dough is soft and tacky, but not sticky.
Continue to knead until a soft ball of dough forms and clears the side of the bowl, about 7-10 minutes.
Grease the dough, turn over and grease again.
Cover and let rise until doubled, about 45 minutes to 1 hour.
Turn dough on lightly floured surface, divide in two and set one aside.
Gently pat dough into a 9x12 rectangle.
Brush dough with melted butter from the filling.
Sprinkle sugar and cinnamon over the dough.
Take short side and roll up.
Pinch to seal edges and ends.
Place in greased 9 in. bread pan.
Repeat with other half of dough.
Cover and let rise for 30-45 minutes.
Preheat oven to 400°.
Brush with melted butter.
Bake for 30-35 minutes.
Brush with remaining melted butter.
Cool 10 minutes and then turn out on cooling racks to completely cool.
