Proof the yeast by mixing 120 degree hot water with the yeast and sugar, let sit for 5-10 minutes until frothy, ie proof that the yeast is active!
Mix the cinnamon and the sugar together, set aside.
In a large bowl mix the flour and the salt. After the yeast has proofed add the yeast warm water mixture and mix into the flour using a fork or spatula until it forms a dough.
Using as little flour as possible, sprinkle a little flour over your dough in the bowl and gently work the dough for a few minutes to develop the gluten, ie the elasticity of stretching nicely. form the dough into a ball and leave in the bowl but cover with a kitchen towel and leave in a warm area of the kitchen (not in the stove!), I leave mine on a shelf above my stove. Let the dough rise, half hour is ok, an hour is better.
Get out a sheet tray and use a little butter to grease it up. Set the tray aside and preheat the oven to 350 degrees.
Using a little more flour coat a rolling pin with flour and also your hands and a work surface pound out the dough into a rectangle for to fit the sheet tray. Use the roller after you get the initial shape by hand.
In a small cup, microwave or melt the butter over the stove in a small pan until its liquid, set aside with a pastry brush if you have one.
Get the dough laid out in the sheet pan. Try and keep the dough uniform if possible.
Using the brush if you have it or just pouring some butter onto the dough and spread it around, like a pizza sauce, cover the entire surface of the dough.
Now using a liberal hand, cover the doughs surface with the sugar/cinnamon mix, in order for this to come out like the gourmet stores, we need to be liberal with it! Make mmore mix if you have to!
Now that our dough is covered with butter, sugar and cinnamon, we put it into the oven for about 20 minutes. If your nose tells you that the sugar is burning, they take a peek earlier to avoid any ruined deliciousness!
Remove after a donut-like glaze has formed, try a piece, yum! But we're not done yet~!, Lower the oven to the lowest setting.
Let the dough cool down a little on a rack or separate area, other then its sheet pan.
Now we are going to slice thin strips, I use a pizza cutter, you can ue that or a large sharp knife. Cut width wise thin strips ¼ to ½ inch wide, when finished rearrange back in the baking sheet and place back in the oven at the lowest temperature @200 degrees for 15 more minutes or until crispy. It is the same sort of technique that one uses to make biscotti. Enjoy! Store in a glass or Tupperware container covered for up to a week, but they won't last that long!