In a large mixing bowl, whisk together the flour, yeast, and salt until well combined.
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 rough; do not knead.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 hour.
After 1 hour, stir the dough gently to deflate it. Cover again and let it rise for an additional 40 minutes.
In a small bowl, mix together 1/3 cup granulated sugar and 2 teaspoons ground cinnamon to create the cinnamon sugar swirl.
Lightly flour a clean surface and turn the dough out onto it. Using floured hands, gently pat the dough into a rectangle approximately 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 longer edges, carefully roll the dough into a log shape, pinching the seam to seal.
Place the rolled dough seam-side down on a piece of parchment paper.
Cover the dough loosely with a towel and let it rest for 20 minutes.
Meanwhile, preheat the oven to 450°F (230°C) and place a Dutch oven or heavy oven-safe pot with a lid inside to heat.
Mix the 1 tablespoon sugar and 1 teaspoon cinnamon for topping in a small bowl and set aside.
After the dough has rested, carefully remove the hot Dutch oven from the oven.
Lift the parchment paper with the dough and place it into the Dutch oven.
Sprinkle the cinnamon sugar topping evenly over the dough.
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 crusty.
Carefully remove the bread from the Dutch oven and transfer to a wire rack to cool completely before slicing.