Prepare yeast by combining with the warm water and 1 tbsp AB's Honey and Cinnamon in a stand-mixer bowl. Cover with a clean tea towel for 5 minutes.
Add the egg, canola oil, vinegar, salt, and flours to the mixer. Combine with the spatula briefly until dough forms.
Put in the dough in a large greased bowl.
Place a clean tea towel or plastic wrap over the bowl, and let the dough proof in a warm place for 1 hour, or until doubled in size.
Once ready, place the dough on a greased surface and roll out to 25cm wide x 30cm long.
Spread the remaining honey and ground cinnamon on top of the rolled-out dough, leaving a small border on the outside. Roll it up width wise. Seal edges.
Place the dough into a greased baking tin and cover with a tea towel or plastic wrap. Let it proof again for 45 minutes, or until it rises above the sides.
Preheat the oven to 175° Celsius.
Bake the loaf in the preheated oven for 25 minutes, or until the top is golden.
Let the bread cool in the pan for 10 minutes, before turning out onto a wire rack to cool completely.