In a large mixing bowl, combine 2 cups of flour, granulated sugar, yeast, and salt.
Add warm milk, melted butter, and egg to the dry ingredients. Mix until combined.
Gradually add the remaining 1 1/2 cups flour, mixing until a soft dough forms.
Turn the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour or until doubled in size.
In a small bowl, mix brown sugar and ground cinnamon for the filling.
Punch down the risen dough and roll it out on a floured surface into a 12×16 inch rectangle.
Spread the softened butter evenly over the dough rectangle.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Starting from the long edge, tightly roll the dough into a log.
Pinch the seam to seal and tuck the ends under.
Place the rolled dough into a greased 9×5 inch loaf pan, seam side down.
Cover and let rise for 30 minutes until puffed.
Preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.