In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of sugar, 1 teaspoon of salt, and 2 teaspoons of instant yeast. Whisk until blended.

Gradually pour in 1 cup of warmed milk, followed by ¼ cup of melted unsalted butter and 1 large egg. Stir until the dough starts to come together.

Turn the dough out onto a lightly floured surface and knead for approximately 5 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour.

In a small bowl, mix together 1 tablespoon of ground cinnamon and ½ cup of packed brown sugar.

After punching down the risen dough, roll it out into a large rectangle, about 14x10 inches, and spread the cinnamon mixture over it.

Starting from one long side, tightly roll the dough into a log and seal the edges.

Place the rolled dough seam-side down in a greased loaf pan, cover, and let it rise for an additional 30 minutes.

Preheat your oven to 350°F (175°C) while the dough is rising. Bake for 30-40 minutes until golden brown.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.