In a bowl, combine warm milk, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Add the melted butter, activated yeast mixture, and the egg. Mix until a dough forms.
Knead the dough on a floured surface for 8-10 minutes until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours or until it doubles in size.
Preheat the oven to 3500F (1750C). Grease a loaf pan.
Punch down the risen dough and roll it out on a floured surface into a rectangle.
In a small bowl, mix together the brown sugar and ground cinnamon for the swirl.
Spread the softened butter over the rolled-out dough and sprinkle the cinnamon-sugar mixture evenly.
Roll the dough tightly from one end to the other to form a log. Place it in the greased loaf pan.
Cover the pan with a damp cloth and let the dough rise for an additional 30-45 minutes.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the Cinnamon Swirl Loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
