Source: How to Eat A Cupcake (from Joy of Cooking)
1 package (2 1/4 teaspoons) active dry yeast
3 tablespoons of warm water
1 cup low-fat or skim milk, warmed to 105º to 115ºF
5 tablespoons of melted unsalted butter
3 tablespoons of sugar
1 large egg
1 teaspoon of salt
3 1/2 – 4 cups all-purpose flour or bread flour
1 1/2 tsp. melted butter
2 tablespoons granulated sugar
2 teaspoons cinnamon
Pinch of salt
2 tsp. melted butter
Place warm water in the bowl of a stand mixer and add yeast. Mix together and allow to stand for five minutes, until yeast is dissolved.
Mix in milk, butter, sugar, egg & salt and beat for 1 minute on low speed. Add in 3 1/2 cups of the flour, a little at a time. If dough is still sticky, add remaining flour 2 tbsp. at a time until dough is no longer sticky (you may not need all the flour). Remove beater attachment and change to hook attachment on your stand mixer. Knead dough on low setting for 10 minutes until smooth and the dough gives but doesn’t tear.
Spray a loaf pan with cooking spray. Once dough has doubled in size, punch it down. Lightly flour your surface to roll out dough. Roll out to an 8 x 18 inch rectangle approximately 1/2 inch thick. Brush dough with the 1 1/2 tsp. melted butter. Set aside two tsp. of the cinnamon sugar mix and sprinkle the rest evenly over the dough. Beginning at the 8 inch side, roll up the dough and pinch the seam closed. Place seam side down into your loaf pan. Cover loosely with sprayed plastic wrap and let rise until doubled in size, approximately 1 hour.
Preheat the oven to 375 degrees. In a small bowl, whisk together the egg & pinch of salt. Brush over the top of the loaf & then dust the top with the remaining cinnamon sugar mixture.
Bake until crust is golden brown & bottom sounds hollow when tapped, approximately 40-45 minutes. Allow to cool in pan a couple of minutes, then carefully remove loaf from pan & place on cooling rack. While still hot, brush with remaining melted butter. Allow to cool completely before slicing.