Prepare the Dough:

• In a small bowl, combine the warm milk and melted butter. Ensure the mixture is around 110°F (43°C) to activate the yeast properly.
• In a large mixing bowl, whisk together the bread flour, granulated sugar, salt, and instant yeast.
• Add the warm milk and butter mixture, along with the egg, to the dry ingredients. Stir until a soft dough forms.
• Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment on medium speed for about 5-6 minutes.

First Rise:

• Place the dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1-2 hours, or until doubled in size.

Prepare the Cinnamon Swirl:

• In a small bowl, mix together the granulated sugar and ground cinnamon.

Shape the Bread:

• Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and roll it into an 8×20-inch (20x50cm) rectangle.
• Brush the melted butter evenly over the rolled-out dough.
• Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, leaving a small border around the edges.
• Starting from the short end, tightly roll the dough into a log, pinching the seam to seal.
• Place the rolled dough seam-side down into a greased 9×5-inch (23x13cm) loaf pan.

Second Rise:

• Cover the loaf pan with a kitchen towel or plastic wrap and let the dough rise for another 1 hour, or until it has risen slightly above the edge of the pan.

Bake the Bread:

• Preheat the oven to 350°F (175°C).
• Bake the risen bread for 40-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped. If the top browns too quickly, tent it with aluminum foil during the last 15 minutes of baking.

Cool and Serve:

• Remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
• Transfer the loaf to a wire rack to cool completely before slicing.