In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky and rough.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rest at room temperature for 12 hours, or overnight, until the surface is dotted with bubbles and the dough has risen.
Lightly flour a clean work surface and turn the dough out onto it. With floured hands, gently shape the dough into a rough rectangle without kneading.
In a small bowl, mix the granulated sugar and ground cinnamon together.
Brush the melted butter evenly over the dough rectangle. Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Roll the dough tightly from one short end to the other, forming a log. Pinch the seam to seal.
Place the rolled dough seam-side down on a piece of parchment paper. Cover with a kitchen towel and let it rest for 30 minutes.
Preheat the oven to 450°F (230°C). Place a Dutch oven or heavy oven-safe pot with a lid inside the oven to heat for 30 minutes.
Carefully remove the hot pot from the oven. Lift the parchment paper with the dough and place it inside the pot. Cover with the lid.
Bake covered for 30 minutes. Then remove the lid and bake for an additional 10 minutes until the bread is golden brown and sounds hollow when tapped.
Remove the bread from the pot and transfer to a wire rack to cool completely before slicing.