Preparation

• Begin by combining the warm milk with the active dry yeast and granulated sugar in a large mixing bowl. Allow the mixture to sit for about 5 minutes until it’s frothy on top.
• Once the yeast mixture is frothy, whisk in the softened unsalted butter, eggs, vanilla extract, and salt. Mix thoroughly until everything is nicely combined.
• Gradually add in the all-purpose flour, starting with about 2 cups, and mix until well incorporated.
• Continue to add the remaining flour, one cup at a time, mixing until you have a smooth and elastic dough.
• Knead the dough for about 5 to 10 minutes until it’s smooth and elastic. Place it in a greased bowl, cover it, and let it rise in a warm place until doubled in size, approximately 1 hour.
• After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and roll it out into a rectangle, about 1/2 inch thick.
• Brush the rolled-out dough with the melted unsalted butter for the filling.
• In a separate bowl, mix together the packed light brown sugar and ground cinnamon. Sprinkle this filling evenly over the buttered dough.
• Starting from one long edge, gently roll the dough into a log shape, sealing the seam at the bottom.
• Transfer the rolled dough to a greased loaf pan. Cover the pan with plastic wrap and allow the dough to rise again until it has risen slightly above the pan, about 30-40 minutes.
• Preheat your oven to 350°F while the dough is undergoing its final rise.
• Once the dough has risen, carefully place it in the preheated oven. Bake for about 30-35 minutes until the top is golden-brown and sounds hollow when tapped.