Bread Machine: Put flour, vital wheat gluten, sugar, salt, melted margarine, milk and yeast into pan of a bread machine. Run dough cycle, then knead dough for 15 minutes or until it has come together into a supple (but not sticky) ball, adding more bread flour or liquid as necessary. Keep dough in warm bread machine and allow it to rise for an hour or until doubled in size.
By hand/dough hook: In a small bowl, stir together yeast, warm milk and let stand 5-10 minutes until bubbly and fragrant. In a large bowl,combine flour, vital wheat gluten, sugar and salt. Add proofed yeast and margarine, then knead by hand on a lightly floured surface until dough comes together in a smooth, stretchy dough ball, or by electric mixer with dough hook. Oil bowl lightly, and return dough to bowl, turning to coat all sides. Cover with plastic wrap or damp towel and let rise in a warm place until doubled, about one hour.
Turn risen dough onto a lightly floured work surface and divide it into two portions. Roll each half into 28-inch long ropes and brush with melted butter.
In a small bowl, combine brown sugar and cinnamon. Sprinkle 3/4 of the sugar mixture evenly over the dough, rolling ropes until evenly coated. Set the reserved cinnamon sugar aside. Next, lay ropes side-by-side and pinch one end of ropes together. Then, twist ropes together and pinch the other ends together.
Starting from center of a 10-inch cast iron skillet or round baking dish, coil twisted ropes into a circle to fill the pan. Pour any remaining melted butter over dough and then top with the reserved brown sugar/cinnamon mixture. Cover dough with plastic wrap sprayed with non-stick cooking spray and let rise in a warm place until doubled, about 35 minutes.
Bake in a preheated 350°F oven for 35 to 45 minutes Lay a piece of foil loosely over the top of the bread if it begins to brown too quickly.
To make the glaze, brown butter in a medium saucepan until fragrant and nutty and deeply browned. Remove from heat and immediately whisk in powdered sugar, milk, vanilla and salt. Set aside until the bread is baked.
Remove the bread from oven and allow to cool for 5 minutes. Drizzle glaze evenly over the top of the bread and serve immediately, warm.
Makes 1 10-inch skillet, about 8 to 10 servings
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