Sponge: Dissolve yeast in water, and let sit 5-10 min.

Sponge: Stir in remaining ingredients.

Sponge: Cover and let ferment for 2 hr in a turned OFF oven with the oven light switched on.

Water Roux: Heat ingredients on med-low until pudding texture.

Water Roux: Set aside to cool slightly.

Final Dough: In a bread machine or stand mixer or bowl, dissolve yeast in water, and let sit for 5-10 min.

Add the remaining ingredients EXECPT the butter, and knead until a smooth ball forms.

Knead in the butter until you can stretch the dough without it tearing (window pane test).

Cover and let rise for 2 hrs or until double in size.

Roll into a rectangle the width of your pan, then roll into cinnamon roll from the short side.

Flatten and repeat.

Brush tops with leftover egg.

Place in fridge to chill for at least 15 min.

Preheat oven to 300 F / 150 C.

Place bread in, and immediately turn oven down to 265 F / 130 C.

Bake for 60 min, or until internal temp is at least 190 F / 88 C.

Crack open oven, and leave it in for 5-10 min.

Remove from oven.

Let absorb for 5-10 min, then transfer bread to wire rack.

Cool at least 20 min before tearing apart, or cool completely before slicing.

Store in ziploc bag.