1. Preheat your oven to 375 F (190 C). Line a large baking sheet with parchment paper. Unroll one can of crescent roll dough onto the prepared baking sheet. Gently press the seams together if using perforated dough, forming a smooth rectangle.

2. In a small bowl, combine the granulated sugar and ground cinnamon. Brush half of the melted butter evenly over the surface of the dough rectangle. Sprinkle half of the cinnamon-sugar mixture over the buttered dough.

3. Carefully unroll the second can of crescent roll dough and place it directly on top of the first dough layer, aligning the edges. Gently press down to secure it.

4. Brush the remaining melted butter over the top of the second dough layer and sprinkle with the remaining cinnamon-sugar mixture. Now, using a sharp knife or a pizza cutter, cut the dough lengthwise into three equal strips. Do not separate the strips at the top; leave about an inch connected at one end.

5. Starting from the connected end, carefully braid the three strips of dough together. Try to keep the braid somewhat loose to allow for expansion during baking. Once braided, pinch the ends together firmly to seal.

6. Carefully transfer the braided dough to the prepared baking sheet, if you haven’t already braided it directly on the sheet. Brush the entire surface of the braided loaf with the beaten egg wash. This will give it a beautiful golden sheen. If desired, sprinkle with turbinado sugar for extra sparkle and crunch.

7. Bake for 20-25 minutes, or until the bread is puffed up, golden brown, and cooked through. The exact time may vary slightly depending on your oven.

8. Once baked, remove the bread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature.