Add milk and butter in a heat proof bowl and microwave for 1 minute. Stir to dissolve the butter and check the temperature with a thermometer to ensure it is below 110°F. Let cool if necessary.
Add a teaspoon of sugar to the warm milk mixture, mix to dissolve. Sprinkle the active dry yeast over the milk and stir to submerge all the yeast. Let it bloom for about 10 - 15 minutes; the mixture should puff up.
In the bowl of your stand mixer, add the rest of the sugar, flour and salt, mix with a whisk to evenly distribute.
Add the bloomed yeast mixture to the flour mixture. Use the dough hook to knead on low speed for 5 minutes. The dough should be soft but not too sticky.
Scrape the dough out onto a generously floured counter top, flour the top of the dough and shape the dough into a ball.
Place dough into an oiled glass bowl, cover with plastic wrap and let rise in a warm spot for 1 - 1.5 hours until at least double in size.
When the dough is ready, scrape it out of the bowl onto a lightly floured counted top and punch the air out. Roll the dough out into a rectangle about 12”x18”.
Brush the cooled and slightly solidified but still soft brown butter over the bread. Sprinkle the cinnamon sugar on top and lightly press it down to adhere to the bread.
Use a pizza cutter to cut the bread into 6 rows length wise and 3 to 4 rows width wise to fit your loaf pan. This yields 18 to 24 pieces. Stack them one on top of the other and place into the loaf pan. Scoop up any cinnamon sugar that has fallen out on the counter and sprinkle it on top of the bread slices in the loaf pan.
Cover and allow the bread to rise for 30 minutes to an hour while the oven preheats to 350°F.
Bake in the middle of the oven for 40 minutes until golden brown. Insert a kabob stick in the middle to check doneness, it should come out clean.
Remove from the oven and let cool on a wire rack.
Make the maple glaze by whisking together maple syrup with powder sugar. Drizzle all over bread before serving.