In a large mixing bowl whisk together 2 3/4 cups flour, sugar, yeast, and salt. Set aside.
Whisk together eggs and vanilla, set aside.
Heat milk and water to 115 degrees. Stir eggs into milk.
Cut butter into 4 pieces, set aside.
Pour the milk mixture into the dry ingredients and mix with spatula. After it comes together, mix in one piece of butter at a time until incorporated. The dough will be sticky but should be pulling away from the sides of bowl.
Place the dough in a large greased bowl, turning over once to coat all sides of dough. Cover with plastic wrap towel. Place in a warm space and allow to rest until doubled in size, about 1 hour.
While the dough rises, stir together the cinnamon and sugar filling. Set aside.
Grease and flour a 9" x 5" x 3" loaf pan, set aside.
Punch down dough, knead in 2 tablespoons of flour. Cover and let rest for 5 minutes.
On a lightly floured table, roll the dough out to 12" x 20".
For the filling, spread just enough softened butter to thinly cover rolled out dough all the way to the edges. Sprinkle evenly with cinnamon and sugar mixture, all the way to the edges as well.
Along the 20" length, slice the dough into six equal strips. Stack the strips on top of one another and slice the stack into six equal squares. You should end up with six stacks of six squares.
Layer the dough squares in the loaf pan. The easiest way to do this is to tilt the loaf pan on the short end and stack dough. Cover with a towel, set in warm place, and let rise for about 30 to 45 minutes or until almost doubled in size.
Preheat oven to 350.
Place loaf pan on baking sheet and in oven. Bake for 30 - 40 minutes. The top will be a very golden to a dark golden brown. If you feel the top is getting too brown, tent with foil to finish baking. If you pull the loaf out when the top is a light brown, the inside will still be raw.
Remove from the oven. Let cool for about 20 before running a knife around the edges of the loaf pan to loosen bread. Turn bread out onto serving plate and serve warm.