1. If using active dry yeast, dissolve it in warm milk with a pinch of sugar and let stand until frothy, about 5–10 minutes.

2. In a large bowl mix flour, sugar, yeast, and salt.

3. Add softened butter, warm milk, and egg and stir until a dough forms.

4. Knead the dough by hand for 10 minutes or with a stand mixer for 6–8 minutes until smooth and elastic.

5. Place the dough in a greased bowl, cover, and let rise in a warm place until doubled in size, 1 to 1½ hours.

6. Meanwhile, combine melted butter, brown sugar, and cinnamon in a small bowl for the filling.

7. After the first rise, punch down the dough and roll into an 8×14 inch rectangle.

8. Brush dough with melted butter and evenly sprinkle the cinnamon sugar filling, leaving a small border around edges.

9. Roll the dough tightly from the short end and pinch the seam to seal, then place seam-side down in a greased 9×5-inch loaf pan.

10. Cover and let the shaped loaf rise until it is about 1 inch above the pan edge, 30–45 minutes.

11. Preheat oven to 350°F and bake the loaf for 30–35 minutes until golden brown and hollow-sounding when tapped.

12. Brush the hot loaf with melted butter, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.