In a microwave-safe bowl or measuring cup, combine the milk and butter. Heat in the microwave for about 1 minute until the mixture reaches around 115℉—no need for the butter to completely melt.

Pour the warmed milk mixture into a large bowl. Add the remaining dough ingredients and mix until it starts coming together into a slightly shaggy dough.

Transfer the dough to a lightly floured surface and knead for 8-10 minutes, working it until it’s smooth and elastic.

Place the dough in a greased bowl, cover it, and let it rise at room temperature for about 1 hour or until it’s nearly doubled in size. To check, press your finger gently into the dough—if it slowly springs back, it’s ready. If it doesn’t, give it a bit more time.

While the dough rises, stir together the sugar, cinnamon, and flour in a small bowl. In another bowl, whisk together the egg and water to create an egg wash.

Lightly grease your work surface and pat the dough into a 6" x 20" rectangle.

Brush the surface of the dough with the egg wash, then sprinkle the cinnamon-sugar mixture evenly over it.

Starting at one of the short ends, roll the dough into a log, sealing the edges and pinching the seam tightly closed.

Place the dough, seam-side down, into a greased 8 1/2" x 4 1/2" loaf pan. Loosely cover with greased plastic wrap and let it rise until it’s about 1 inch above the rim of the pan. This should take about an hour, but if it’s slower, be patient—it’s worth the wait!

Preheat your oven to 350°F while the bread rises.

Bake for 45-55 minutes, keeping an eye on the crust. If it’s browning too quickly, lightly tent it with foil to prevent over-browning. The bread is done when the crust is golden and a thermometer reads 190°F inside.

Remove the bread from the oven and run a spatula or knife around the edges to loosen it. Carefully turn the bread out of the pan and brush the top with butter for a soft, shiny crust.

Let the loaf cool completely on a wire rack before slicing into it. Enjoy!