• Remove the dough from the fridge and sprinkle it with a bit of flour. Take the needed amount and put the rest back in the fridge.
• On a floured flat surface roll the dough with a floured rolling pin into a rectangle, approximately 16x12 inches (40x30cm).
• In a small bowl mix together the sugars and cinnamon, add the butter to make a smooth paste. If you find the paste too hard, then just heat it a bit using the bain-marie method. If you prefer you can spread softened butter on the dough then sprinkle with a cinnamon sugar mixture.
• Spread the cinnamon paste on top of the rectangle leaving 1/4 inch boarder around the rectangle.
• Firmly roll up the dough from the long end, and pinch the ends to seal. With a sharp knife slice down in the center of the roll. Twist the 2 halves together. Curl one end toward the middle wrapping it around to form a circle.
• Place the dough seam-side down on a parchment paper lined cookie sheet, cover and let rise in a draft free warm place for approximately 1-2 hours.
• Pre-heat oven to 350F (180C).
• Bake for approximately 25-30 minutes. Move the bread to a cooling rack to cool to warm. Drizzle with the simple glaze while still warm. Cut and serve!

FOR THE SIMPLE GLAZE

• In a medium bowl add the sifted powdered sugar stir in the cream and vanilla. Depending on how thick or thin you want the glaze you can add more powdered sugar or more cream.