Bloom the yeast: Combine 1 cup warm milk (110°F) with 1/4 cup sugar and 1 packet active dry yeast in a large bowl. Stir and let sit until foamy for 5–10 minutes.

Mix wet ingredients and begin dough: Add 1/4 cup melted butter, 1 large egg, and 1 teaspoon salt to the foamy yeast mixture. Mix gently and gradually add 3 cups flour until dough forms.

Knead the dough: Turn dough onto a floured surface and knead until smooth and slightly elastic for 5–7 minutes.

First rise: Place dough in a greased bowl, cover, and let rise until doubled, about 1 hour.

Preheat oven to 350°F (175°C).

Shape and fill: Roll dough into a rectangle, spread melted butter, then sprinkle with 1 tablespoon cinnamon mixed with 1/2 cup brown sugar.

Roll the dough tightly from the long side into a log and place seam-side down in a greased loaf pan.

Second rise: Let the loaf rise until puffy and nearly doubled, about 30 minutes.

Bake: Bake at 350°F for 30–35 minutes until golden brown.

Cool and slice: Allow the loaf to cool slightly before slicing for 10–15 minutes.