• Mix. Mix the flour, salt, cinnamon, and yeast together in the bowl of your stand mixer. Add warm water, honey, and olive oil. Mix with the dough hook, pausing to scrape down the sides of the bowl as needed, until the dough comes together in a shaggy mass on the dough hook and clears the sides of the bowl.
• Knead. Increase the speed to low-medium and knead for 3-5 minutes until the dough is soft, smooth, and elastic. The dough may cling slightly to the walls of the bowl but should pull away cleanly.
• Rise. Tuck the edges of the dough under to create a ball of dough with a smooth top. Place in a lightly greased bowl and let it rise in the fridge for 1-3 hours. The dough will increase in size, but may not truly double.
• Cinnamon Sugar Filling. Turn the dough out onto a lightly floured counter and press it loosely into a square shape. Use a bench scraper to divide the dough in half so you have two long rectangles. Roll each rectangle out so that they're approximately 7x14 inches.

  Spritz the surface of one rectangle with water, then sprinkle with half the cinnamon sugar mixture, leaving a ½ inch border around the edges clear. Spritz the top of the cinnamon sugar mixture, then place the second dough rectangle on top of the other, sandwiching the filling in between them.

  Carefully lift the dough around the edges to release any air bubbles inside, then pinch the edges of the two layers of dough together. Spritz the surface of the dough with water again, and sprinkle all over with the remaining cinnamon sugar, this time going all the way to the edges.
If you have a small counter, have a sheet pan set aside to put the piece of dough you're not currently working with on while you roll out the other.
When you're rolling out your dough rectangles, you want the width to be 1-2 inches shorter than the length of your pan. So if you have a 9-inch long pan, roll the dough 7-8 inches wide. If you have an 8-inch long pan, roll the dough 6-7 inches wide.
The width of the dough rectangles matters more than the length — I found I was usually able to roll mine about 14" long. If your dough rolls a bit longer or a bit shorter that's okay. Just make sure they're at least 10" long so you have plenty of length to get a nice spiral!
• Roll it up. Roll the rectangle up into a tight spiral log, trying to keep the edges even using the sides of your hands to guide the dough as you roll.
• Rise again. Place the rolled-up log of dough in a lightly greased small pullman loaf pan with the seam side on the bottom. Cover the pan loosely with plastic wrap and let rise somewhere warm for 1 hour until the dough doubles in size.

During the final 30 minutes of the rise time, preheat the oven to 350°F.

• Bake. Right before baking, take a toothpick or a long cake tester and poke 4-5 holes down the center of the loaf to allow steam to escape. Bake the cinnamon swirl bread in the center of a 350°F oven for 40-45 minutes, or until an internal temperature of 195° for doneness.
• Cool. Carefully turn the baked loaf out of the pan and onto a wire rack to cool completely before slicing. For best results, toast your cinnamon swirl bread slices before eating! This really wakes up the cinnamon sugar flavors.