Directions

• Activate the yeast
• Warm your milk until it’s warm (not hot) to the touch.
• In a medium bowl, combine warm milk + yeast.
• Let sit 8–10 minutes until it looks foamy on top.
• Mix wet ingredients
• Add melted butter to the yeast mixture.
• Add the egg.
• Stir until everything is well combined.
• Add dry ingredients + form dough
• Add flour, sugar, and salt into the bowl.
• Mix until a soft dough forms (it should pull away from the sides).
  
• Knead (lightly)
• Knead the dough for a few minutes until it feels smooth.
  If it’s super sticky, dust in a tiny bit of flour (a tablespoon at a time).
• First rise
• Cover the bowl (plastic wrap or towel).
• Let rise in a warm spot for 1 hour, or until doubled.
• Roll out the dough
• Lightly flour your surface.
• Roll dough into a large rectangle (roughly the size of a big cutting board / baking sheet area).
• Add the filling
• Spread softened butter evenly over the dough.
• In a small bowl, mix brown sugar + cinnamon.
• Sprinkle the cinnamon sugar evenly over the buttered dough.
• Cut, stack, and portion
• Cut the rectangle into 3 long strips.
• Stack the strips on top of each other (like layering ribbon).
• Cut the stack into 6–8 pieces (each piece becomes a “stack” of layers).
• Second rise in the pan
• Grease a loaf pan.
• Place each stacked piece cut-side up into the loaf pan.
• Cover and let rise 30 minutes.
• Bake
• Preheat oven to 375°F (190°C).
• Bake 25–30 minutes until golden brown and baked through.
  If it’s browning too fast, loosely tent foil on top near the end.
• Cool + serve
• Let rest in the pan 10–15 minutes, then remove.
• Pull apart and enjoy warm.