In a large mixing bowl, whisk together the flour, instant yeast, and salt.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms.
Cover the bowl with plastic wrap or a clean kitchen towel and let it rest at room temperature for 4 to 5 hours, until the dough has doubled in size and is bubbly.
In a small bowl, mix together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon to make the cinnamon sugar filling.
Lightly flour a clean surface and turn the dough out onto it.
Gently flatten the dough into a rough rectangle about 10 by 12 inches.
Brush the melted butter evenly over the surface of the dough.
Sprinkle the cinnamon sugar filling evenly over the buttered dough.
Starting from one of the long edges, gently roll the dough into a tight log.
Pinch the seam to seal and tuck the ends under.
Place the dough seam-side down on a piece of parchment paper.
Cover with a kitchen towel and let it rise for 30 minutes.
About 30 minutes before baking, place a Dutch oven with its lid inside your oven and preheat to 450°F (230°C).
Once preheated, carefully remove the Dutch oven from the oven.
Lift the parchment paper with the dough and place it inside the Dutch oven.
Sprinkle the top of the dough with 1 tablespoon granulated sugar and 1/2 teaspoon ground cinnamon.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes, until the bread is golden brown and crusty.
Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.