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© Meredith Corporation. All rights reserved. Used with permission.
In a small saucepan, heat milk until just warm (105-115°F). Pour into a large mixing bowl, then add yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape into a ball (dough will not be smooth). Transfer the dough to an oiled bowl. Cover and refrigerate overnight or for up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
Butter a 9-by-5-inch loaf pan; set aside. Remove the dough from the refrigerator. On a lightly floured surface, roll dough into a 20-by-12-inch rectangle. Brush dough with the remaining 1/4 cup melted butter, then sprinkle with a mixture of the remaining 3/4 cup sugar and the cinnamon. Cut dough rectangle crosswise in five 12-by-4-inch strips. Stack strips, then cut six 4-by-2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut-sides up.
Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350°F. Bake loaf about 30 minutes or until golden brown. Cool in the pan on wire rack for 10 minutes.