Line two 8 x 4-inch loaf pans with parchment. Punch down the dough, turn it out onto a lightly floured surface, and divide it in half. Roll out each piece into about a 10 x 14-inch rectangle. Spread each with half of the cinnamon mixture. Starting at a long side, roll up jelly roll style. Cut the rolls in half lengthwise, then lay them side to side and pinch them together at the top to join, then weave the pieces back and forth over each other, like braiding but with only two pieces. Transfer to the baking pans, tucking in the edges.  Cover and let rise in a warn, draft-free spot, until doubled in volume, about 2 hours.

Preheat the oven to 350°F.  Gently brush the loaves with the egg wash. Bake until golden brown and center is springy to the touch, about 35 minutes. Set the pans on a wire rack and let cool for 5 to 10 minutes, before lifting the loaves out of the pans and letting cool completely.