In a measuring cup, combine the water and sugar. Heat in the microwave for 10 seconds. Add the yeast to bloom. Allow it to get foamy; it will take about 10 minutes. Meanwhile, get the rest of the stuff going.

In a another measuring cup, combine the milk, sugar, Crisco, and salt and microwave it for 45 seconds until warm and the shortening is mostly melted. Stir it up to melt more of the shortening (it's ok if it doesn't all melt). Make sure it's not too hot where it will kill the yeast. If you can stick your finger in there without burning it, you're good.

In a mixer equipped with a beater, combine 1 cup of the bread flour, the egg, the yeast mixture, and the milk mixture. Mix well on medium for about a minute.

Switch to a dough hook. Add the remaining 1 1/2 cups of the bread flour a 1/2 cup at a time scraping down the sides of the mixing bowl before adding each helping. The dough will pull from the sides of the bowl and form a ball.

Turn the dough onto a floured surface and knead for about 5 minutes. Form the dough into a ball and let the dough rest while you make the filling.

Now make the filling. In a small bowl, combine the brown sugar, butter, cinnamon, and vanilla extract. Mix well with a spoon.

On your clean countertop, roll the dough out thin (about 1/4" thick) trying to keep it close to the width of your loaf pan. Spread on the filling with the back of a tablespoon keeping it about 1/2" from the edges. Start rolling it up jellyroll style. Half way up, push the sides in and finish rolling it. Pinch all the seams together to seal it.

Pack the roll, seam side down, into a greased and floured loaf pan (or spray it with Baker’s Joy). Place it in a warm place, cover it with a towel, and let it rise for about 1 hour until doubled in bulk.

Preheat the oven to 350̊.

For the Sugar Topping: Before baking, melt the butter and brush it on the loaf, then sprinkle on the sugar.
OR for the Icing: Wait until after baking. Whisk up the ingredients listed; I like to use a hand mixer for this. then pour it over the loaf. It should cover the whole top and little should artfully drool down the sides.

Bake at 350̊ for 19 minutes. Cover the top with a piece of foil so it doesn’t get too brown. Bake it for another 19 minutes until the internal temperature is about 180̊. Take it out and let it cool in the pan for 10 minutes. Remove the loaf from the pan, and let it cool completely on a rack. After it cools, place it on your serving platter and drizzle on the icing if you're going that route.