In a mixing bowl, combine the warm milk, granulated sugar, and instant yeast. Let it sit for about 5 minutes until it becomes frothy.

To the mixture, add melted butter, egg, salt, and 2 cups of flour. Mix until combined. Gradually add the remaining flour, one cup at a time, until a dough forms.

Transfer the dough to a floured surface and knead for about 8-10 minutes until it’s smooth and elastic. Form into a ball.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.

In a small bowl, mix brown sugar and cinnamon together.

After the dough has risen, punch it down and roll it out into a rectangle, about 12×15 inches in size. Spread the cinnamon sugar mixture evenly over the dough.

Starting from the long edge, carefully roll the dough into a tight log. Pinch the ends to seal.

Place the rolled dough into a greased loaf pan. Cover and let it rise again for about 30 minutes.

Preheat your oven to 350°F (175°C). Bake the loaf for about 30-35 minutes, or until golden brown. The bread should sound hollow when tapped.

Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.