In large mixer bowl, combine 2 cups flour, yeast, salt and cinnamon.
In medium saucepan, combine corn syrup, water and mayonnaise; heat mixture over medium heat, stirring occasionally, until very warm (120° to 130°F).
Pour hot mixture into flour mixture; beat at medium speed 2 minutes.
Reduce speed to low; beat in additional 2 cups flour and the eggs until well mixed.
Beat at medium speed 2 minutes.
By hand, stir in enough remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic, adding as much remaining flour as needed to prevent sticking.
Shape dough into a ball.
Place in large, greased bowl; turn dough once to grease surface.
Cover with towel; let rise in warm place (85°F) until doubled, about 1 hour.
Punch dough down; divide in half.
Cover; let rest 10 minutes.
Shape each half into 8x4-inch oval.
Place on greased, floured large baking sheet.
Cut 3 slashes, 14 inch deep, in top of each loaf.
Cover; let rise in warm place until doubled, about 1 1/2 hours.
Bake in preheated 350°F oven 30 to 40 minutes or until loaves are browned and sound hollow when tapped.
Immediately remove from baking sheet to wire racks to cool.