In a large mixing bowl, combine 2 1/2 cups of the flour, granulated sugar, yeast, and salt.
Add the warmed milk, melted butter, and egg to the dry ingredients and mix until combined.
Gradually add the remaining 3/4 cup flour, mixing until a soft dough forms.
Turn the dough onto a lightly 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 about 1 hour or until doubled in size.
While the dough is rising, mix the brown sugar and ground cinnamon in a small bowl.
After the dough has risen, punch it down and roll it out on a floured surface into a 12×9 inch rectangle.
Spread the softened butter evenly over the dough rectangle.
Sprinkle the cinnamon sugar mixture evenly over the buttered dough.
Starting from the longer side, tightly roll the dough into a log.
Pinch the seams and ends to seal and place the log seam-side down into a greased 9×5 inch loaf pan.
Cover the loaf pan with a towel and let the dough rise for another 30 minutes until it has risen slightly above the pan edges.
Preheat the oven to 350°F (175°C).
Bake the bread for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.