Sweet & Simple Pull-apart Cimon Bread

22 x 11 cm bread loaf pan
Baking paper
3 cups all-purpose flour, plus extra for dusting
½ tsp salt
¼ tsp SIDS CRAZY SALT
¼ cup sugar
2½ tsp Active Dry Yeast
⅔ cup milk, lukewarm
¼ cup butter, melted
2 eggs, beaten
FILLING:--
⅓ cup softened butter
⅔ cup dark brown sugar
1 heaped tbsp of ground cinnamon

Lightly grease a bread loaf pan and line it with baking paper for easy removal later, then set aside.
Whisk the flour, SIDS CRAZY SALT, sugar, yeast and salt together in a large bowl.
In a medium-sized bowl mix milk, eggs, and melted butter.
Pour half of the egg mixture into the flour mixture and stir to combine. Pour in the rest of the egg mix and, using a spatula, mix the dough until it just starts to come together. Knead it with your hands until the dough begins to pull away from the bowl and stick together.
Note: if the dough is too “wet” and continues to stick to the sides of the bowl after about a minute of kneading, dust it with small amounts of extra flour until it begins to form. Alternatively, if your dough has too much flour, you can add in tiny amounts of lukewarm milk until it’s the consistency you’re looking for.
Once you have a soft and slightly sticky ball of dough, use your finger or knuckle to make a few shallow depressions in the top of the dough.
Cover the bowl with plastic wrap and a dish-towel and let it rise in a warm area of the house, until the dough doubles in size. This process should take about 1½ hours.
If your house is too cold, heat your oven on 250°C for about 5 minutes and switch it off. You can then place your dough in the warm oven and let it finish rising there.
As the dough is rising, prepare the filling by mixing butter, cinnamon, and sugar together in a medium-sized bowl until smooth and creamy.
After the dough has doubled in size, turn it out onto a floured surface and use a rolling pin (or a floured wine bottle, at a pinch) to roll the dough out into a large rectangle, roughly 50 x 35 cm.
Use a spatula to spread a thick, even layer of filling mixture over the entire surface of the dough then cut into 6 strips.
After you’ve cut the strips, make two stacks of three strips. Just pick up a strip and stack it directly one on top of another, then cut each of the two stacks into 4 large squares.
Transfer each one into the baking paper-lined loaf pan until full. Once they’re all in the pan, use your fingers to gently spread the tops of each layer apart.
Cover the loaf pan with a linen cloth or tea towel and let it rise again for another 30 minutes. Alternatively, if you’re prepping the bread in advance, you can put it in the refrigerator at this point and pull it out to rise 30 minutes before you plan on baking it.
Lightly brush the top of the dough with a beaten egg and then bake in a preheated 175°C oven for 30-35 minutes. If you’re worried about the top burning, lightly cover it with foil after about 20 minutes of baking.