In a large bowl, combine warm milk, yeast, and 1 tablespoon of the sugar. Let sit 5–10 minutes until foamy.

Add remaining sugar, egg, melted butter, salt, and 360 g flour. Mix until a soft dough forms, adding additional flour only if needed.

Knead by hand or with a dough hook for 8–10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise 1–1½ hours until doubled in size.

Punch dough down gently.

Roll into a long rectangle (about 23 x 46 cm / 9 x 18 inches).

Brush evenly with melted butter.

Sprinkle sugar and cinnamon evenly over the surface.

Roll up tightly from the short end.

Pinch the seam and tuck the ends underneath.

Place seam-side down in a well-buttered loaf pan.

Cover and let rise about 2 hours, until doubled and domed.

Preheat oven to 350°F (175°C)

Brush loaf gently with egg wash

Bake 25–35 minutes, until golden brown

If browning too quickly, tent loosely with foil.

Brush hot loaf with melted butter

Let rest 15 minutes in the pan

Run a knife along the edges and remove

Cool completely on a wire rack before slicing

Do not slice hot—this bread needs time to set.

Add ingredients to the bread machine in this order:

Warm milk

Egg

Melted butter

Sugar

Salt

Flour

Yeast

Select Dough Cycle only.

When complete, remove dough and continue with rolling, filling, second rise, and baking as directed above.