In a mixing bowl, combine 1 cup of warm water and 2 teaspoons of active dry yeast. Allow to activate for 5-10 minutes until frothy.

Stir in 2 tablespoons of olive oil, 2 tablespoons of sugar, and 1 teaspoon of salt. Gradually add 3 cups of all-purpose flour, mixing until a dough forms.

Transfer the dough to a floured surface and knead for 5-8 minutes until smooth and elastic. Shape into a ball and place in an oiled bowl, covering with a damp cloth.

Let the dough rise in a warm spot for around 1 hour, or until doubled in size.

In a separate bowl, mix 2 tablespoons of cinnamon and 1/2 cup of brown sugar until well combined, then set aside.

Once risen, punch down the dough and transfer to a floured surface. Roll into a 12x18 inch rectangle.

Sprinkle the cinnamon-brown sugar filling evenly over the dough, ensuring every corner is covered.

Roll the dough tightly into a log shape, seal the seams, and place in a greased baking pan.

Cover with a clean cloth and let rest for another 30 minutes. Preheat the oven to 375°F (190°C).

Bake for 20-25 minutes or until golden brown and hollow when tapped.

Cool in the pan for a few minutes, then transfer to a wire rack and slice. Optionally sprinkle with powdered sugar or serve warm with butter.