Mix 1 ½ Cups of flour, sugar, salt, and yeast in the bowl of a stand mixer with paddle attachments.

Pour in the warm water and mix on low for about 1 minute.

Add the egg and mix until smooth.

Switch to a dough hook and mix in the remaining flour, just enough to make the dough pull away from the sides of the bowl.

Knead the dough for about 10 minutes.

Grease a large bowl and place the dough inside, turning once to coat both sides of dough.

Cover with plastic wrap and allow the dough to rise in a warm place until double in size, about one hour.

Punch down the dough and pour it out onto a floured surface and use a rolling pin to roll out a rectangle about 18 x 9 inches.

Use a pastry brush to brush vegetable oil or melted butter onto the dough rectangle.

Mix together the ¼ cup sugar and 1 ½ teaspoons of cinnamon and sprinkle over the top of the dough.

Roll the dough up, cinnamon roll style, and pinch the edges of dough together.

Fold the ends of the dough under the center of the roll and place in a greased 9 x 5 x 3 loaf pan.

Cover loosely with plastic wrap and allow to rise another 1 hour.

Bake at 375 degrees for 20 minutes on the lowest rack in the oven. Tent the loaf with tin foil and bake for an additional 10-15 minutes or until it is deep golden brown.

Remove the pan from the oven and allow to cool on a cooling rack for 15 minutes, before removing the loaf to continue cooling.

Glaze: Whisk together the powdered sugar and cream. Drizzle over the top of the bread.