In a small bowl, combine the yeast with the warm water and ¼ cup of the sugar. Let sit for about 10 minutes to proof.
2¼ teaspoons instant yeast, 1 cup warm water, ½ cup granulated sugar
Once the yeast has bloomed, transfer to a large bowl, and add the remaining sugar with the salt, and melted butter. Stir to combine. Using a fork, slowly stir the flour into the mixture, gently kneading the dough, until well combined and it forms into a ball of dough. Gently place the dough onto a lightly floured board. Cover and let the dough rest and rise, in a warm area, for 30 minutes before kneading.
½ teaspoon kosher salt, 2 tablespoons unsalted butter, 3 cups all-purpose flour
Knead the dough until it is smooth and can be formed into a clean ball shape.
Preheat oven to 375°F. Grease an 8x8-inch baking pan. Set aside.
Roll and shape the dough into a rectangle, about ¼-inch in thickness. The dough should be about 12 inches wide, and 16-18 inches long. Brush the top with melted butter and sprinkle the sugar and cinnamon on top. Add in the raisins and/or nuts if desired.
3 tablespoons unsalted butter, ⅓ cup brown sugar, 2 tablespoons granulated sugar, 2 teaspoons ground cinnamon, ½ cup raisins, ¼ cup chopped nuts
Roll the dough, starting at the longest edge, and then cut into 8 1½-inch width pieces. Place them close together in the greased baking pan, cut side down. Leave them untouched for about 30-60 minutes until they rise.
Before placing them in the oven, lightly brush them with the egg wash.
1 large egg
Bake at 375°F for about 25-28 minutes. Once they are golden brown, remove from the oven. Allow to slightly cool before topping with any glaze or frosting. Top with additional raisins and chopped nuts, if desired.