In a mixing bowl, combine 1 cup of warm milk, ⅓ cup of granulated sugar, and 2 ¼ teaspoons of instant yeast. Allow the mixture to sit for about 5 minutes until it becomes frothy.

Once the yeast mixture is frothy, add in ⅓ cup of melted unsalted butter, 1 large egg, 1 teaspoon of salt, and 2 cups of all-purpose flour. Mix until well incorporated, then gradually add remaining flour until the dough forms a cohesive mass.

Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a towel, and let rise in a warm area for about 1 hour or until doubled in size.

Prepare the filling by mixing ⅓ cup of brown sugar and 1 tablespoon of ground cinnamon in a small bowl.

Once risen, gently punch down the dough, roll it out into a 12x15-inch rectangle, and spread the cinnamon filling evenly, leaving a small border.

Starting from one long edge, tightly roll the dough into a log shape and pinch the ends to seal.

Place the rolled dough seam side down in a greased loaf pan, cover with a towel, and let rise for another 30 minutes.

Preheat your oven to 350°F. Bake for 30-35 minutes until golden brown and sounds hollow when tapped.

Remove from oven, cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.