Combine all of the dough ingredients and knead by hand (mix first in a large bowl, then turn out and knead) or in a stand mixer fitted with the dough hook attachment until the dough is elastic.

Cover the bowl with plastic wrap and let the dough rise until it has doubled in size, about 1 hour in a warm place.

Meanwhile, combine the filling ingredients in a small bowl. Spray two 8x4-inch loaf pans with cooking spray.

Divide the dough in half. Working with one half at a time, on a floured surface, pat the dough into a rough square, then use a rolling pin to roll the dough to a rectangle about 8 x 16 inches.

Sprinkle half of the cinnamon filling onto the dough rectangle, leaving about an inch uncovered on one of the short sides. Use the rolling pin to lightly press the mixture into the dough. Starting at the short side opposite the uncovered end, roll the dough, jellyroll style. When you reach the opposite side, pinch the dough to seal the seam, then pinch the ends of the roll closed as well. Place the finished dough in one of the prepared baking pans, seam side down. Cover with plastic wrap or place in a large bag and tie the end closed.

Prepare the second half of the dough in the same way.

Cover the pans with plastic wrap and place in the refrigerator overnight or up to 24 hours.

Remove the pans from the refrigerator and heat the oven to 350º F.

Remove the plastic wrap from the pans and bake the loaves until they are nicely browned and the internal temperature reads 190º F, on an instant-read thermometer (about 35-45 min); make sure you test in the dough and not in the filling. Turn out the bread from the pans and let cool on a rack before slicing.