For the Bread Dough:

1 cup of milk
2 tablespoons of butter
2 1/2 cups of all-purpose flour
1/4 cup of white sugar
1 teaspoon of salt
1 package (or 2 1/4 teaspoons) of active dry yeast
1 egg
For the Cinnamon Sugar Filling:

1/2 cup of white sugar
2 tablespoons of cinnamon
2 tablespoons of butter, melted
Begin by heating the milk in a small saucepan until it bubbles, then remove it from heat. Mix in the butter, stirring until melted. Let the mixture cool until lukewarm.

In a large mixing bowl, combine 2 cups of flour, 1/4 cup of sugar, salt, and yeast. Add the milk mixture and egg to it. Stir until combined.

Add the remaining flour, half a cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

While the dough is rising, prepare the cinnamon sugar filling by combining 1/2 cup of sugar and cinnamon in a small bowl. Set it aside.

After the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll the dough into a rectangle. Brush the surface of the dough with 2 tablespoons of melted butter and evenly sprinkle the cinnamon-sugar mixture over the top.

Roll up the dough, pinching the seam to seal. Place the rolled dough into a lightly greased 9x5 inch loaf pan with the seam side down. Cover it with a clean kitchen towel and let it rise until it's doubled in volume, about 30 minutes.

While the dough is rising, preheat your oven to 375°F (190°C).

Bake the bread in the preheated oven for about 30-35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Remove the bread from the oven and let it cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely before slicing.