1Combine bread flour, yeast, sugar, and salt in a bowl and whisk until combined.
2Add warm water and melted butter. Mix until it starts to come together then knead on medium with a dough hook attachment or by hand.
3Transfer to a bowl that has been sprayed with cooking oil, cover tightly, and put in a warm place to rise.
4Remove the dough, punch it down, knead a few times by hand, then form it into about a 7-inch log. Cover and let rise.
5In a medium mixing bowl, whisk together the granulated sugar, light brown sugar, and cinnamon for the topping.
6In a separate dish, whisk together the melted butter and light corn syrup.
7Preheat oven to 350 degrees.
8Score the top of the risen loaf by making 5 deep slits evenly across the short side, cutting almost but not quite all the way through.
9Dip the loaf in the butter/corn syrup mixture, turning to coat in all the crevices, then coat with the cinnamon sugar mixture, ensuring it gets into the crevices.
10Place the loaf in a parchment-lined 9x5 pan and dump any leftover butter/corn syrup and cinnamon sugar mixture over the top.
11Bake until internal temperature reaches 190 degrees.
12While the bread bakes, melt butter in a small sauce pot over low-medium heat, add salt, powdered sugar, and 3 tbsp of milk, stirring until lumps are gone. Add more milk if needed to reach a pourable consistency.
13Remove bread from the oven and out of the pan, then let cool before pulling apart and serving with the icing.