Activate the Yeast:
In a small bowl, combine warm milk, sugar, and yeast. Let it sit for 5-10 minutes until the mixture is frothy.

Make the Dough:
In a large mixing bowl, combine flour and salt. Add the yeast mixture, melted butter, and egg. Mix until a dough forms. Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook.

First Rise:
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Prepare the Cinnamon Filling:
Mix granulated sugar, brown sugar, and cinnamon in a small bowl.

Shape the Bread:
Punch down the risen dough and roll it out into a 9×18-inch rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.

Roll and Prepare for Baking:
Tightly roll the dough from the short end into a loaf. Pinch the seams to seal. Place the roll seam-side down into a greased 9×5-inch loaf pan.

Second Rise:
Cover the pan with a towel and let the dough rise for 30-45 minutes until it puffs up.

Preheat the Oven:
Preheat your oven to 350°F (175°C).

Bake:
Bake the bread for 30-35 minutes until golden brown. If the top browns too quickly, cover it loosely with aluminum foil.

Add Topping (Optional):
Brush the warm bread with melted butter and sprinkle with cinnamon sugar.

Cool and Serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy!