Remove the dough from the fridge and let it sit at room temperature until it doubles in size, about 30-50 minutes depending on the temperature of your kitchen. It should still be a bit cold when you start working with it.
Make the filling by first browning or melting the butter, then stirring the sugar, cinnamon, salt and vanilla. If you’ve browned the butter and the mixture is quite hot, set it in the freezer to cool for 5-10 minutes.
Prepare two loaf pans by greasing and lining them with a parchment sling. Use metal clips to hold the parchment in place if you have them.
Divide the dough into two equal halves. Set one aside, sprinkle some flour over it so it doesn’t dry out.
Roll out the first half to about 16×10 inches. Spread half of the filing over the dough, leaving a 1 inch border on one of the shorter sides. Roll up the dough from the other short side into a log then, using a sharp knife, slice it in half lengthwise. Twist the two halves around each other and place in prepared pan. Repeat with second half. Set the pans in a warm area and let rise until puffy. Preheat the oven to 350 F. The loaves are ready for the oven when the dough is pressed and the indentation doesn’t spring back very quickly (about an hour). Brush with eggwash and sprinkle with turbinado sugar.
Bake the loaves for about 40 minutes, covering with foil if they are browning too quickly. To know if your bread is fully baked in the center use an oven thermometer, it should register 190 F.