In a small bowl, mix warm milk with yeast and 1 tsp sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine flour, remaining sugar, and salt.
Stir in yeast mixture, melted butter, and egg. Knead until dough is smooth and elastic (about 8 minutes by hand or 5 in a mixer).
Place in a greased bowl, cover, and let rise in a warm spot until doubled (about 1 hour).
Prepare the Filling:
Mix brown sugar and cinnamon together. Keep the softened butter ready.
Assemble the Bread:
Punch down dough and roll it out into a rectangle (about 10×14 inches).
Spread softened butter over the dough. Sprinkle cinnamon-sugar mixture evenly on top.
Roll up tightly from the long side and pinch seams closed.
Place seam side down in a greased loaf pan.
Second Rise:
Cover and let rise for 30–40 minutes until puffy.
Bake:
Preheat oven to 350°F (175°C).
Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
Optional Topping:
Brush warm bread with melted butter and sprinkle with cinnamon sugar.
💡 Serving Idea: Slice thick pieces and serve warm with butter, or toast slightly the next day—it’s heavenly with coffee or tea.
Would you like me to also give you the braided cinnamon bread version (like Hungarian kalács with cinnamon filling), which looks really beautiful for holidays?
