In a stand mixer, combine warm water, dry active yeast, and granulated sugar. Allow this mixture to proof for about 5 minutes until foamy.

Gradually add melted salted butter, salt, and 3 to 4 cups of all-purpose flour, mixing until the dough is smooth and elastic, about 5 minutes.

Transfer the dough to a floured surface, shape it into a ball, and cover it with a clean tea towel. Let it rest and rise for approximately 10 minutes.

Roll the dough into a rectangle (10 by 12 inches), brush with melted butter, sprinkle brown sugar and cinnamon, then roll tightly.

Cut the rolled dough down the center lengthwise, twist the two halves together gently, and tuck the ends to form a loop.

Place the twisted loaf on a lined baking sheet or loaf pan, cover with a towel, and allow to rise in a warm place for about 20 minutes.

Preheat the oven to 375°F (190°C). Bake the loaf for 23-25 minutes, or until it turns golden brown.

While cooling, prepare the glaze by whisking together powdered sugar, room temperature butter, and heavy cream to desired consistency and drizzle it over the loaf.