In a large mixing bowl, combine the all-purpose flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon until a shaggy dough forms. The dough will be sticky and wet.
Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 12 to 18 hours, until bubbles form on the surface and the dough has doubled in size.
In a small bowl, mix the granulated sugar and ground cinnamon together and set aside.
Lightly flour a clean work surface and turn the dough out onto it. Sprinkle a little flour on top of the dough and fold it over itself once or twice to shape it into a rough rectangle.
Roll the dough gently into a rectangle about 10 by 12 inches.
Brush the melted butter evenly over the dough surface.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Starting from one of the short edges, roll the dough tightly into a log shape.
Place the dough seam side down on a piece of parchment paper.
Cover the dough loosely with a clean kitchen towel and let it rise for 1 to 2 hours until it has puffed up noticeably.
Preheat your oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat for 30 minutes.
Carefully remove the hot Dutch oven from the oven and lift the parchment paper with the dough into the pot.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 10 minutes until the bread is golden brown and sounds hollow when tapped.
Transfer the bread to a wire rack and let cool completely before slicing.