Mix the sugar with the warm water in a very large bowl. Add the yeast and do not stir. Let it sit until creamy, about 5 minutes. Add the oil, salt, and flour. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Flour a table or work surface and knead the bread for 5-10 minutes.
Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). Cover the bowl with a damp towl and let the dough rise in a warm place for 1 hour. It should be very puffy. Divide the dough in half and punch it down.
Preheat the oven to 350 degrees. Roll each half into a large rectangle. For more tight rolls in the bread, roll the dough thinner. For thicker softer rolls in the bread, roll thicker. It’s up to you and it tastes great either way. Mix the cinnamon and sugar in a small bowl and sprinkle over each loaf. Be generous. Roll up the loaves tightly and let rest for a few minutes before putting in the oven.
Bake on a cookie sheet or baking stone for 30 minutes, or until it sounds hollow. When in doubt, overbake this one. It might look brown on the outside, but that’s okay because the inside really needs to bake all the way to get the layers filled out. And it’s really really helpful to let the bread cool before cutting into it, otherwise it has a tendency to sink down where you cut it. Slice diagonally and eat plain, toasted, or as French Toast.