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 remaining sugar, 2 ¼ cup of 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, and longer if necessary. The dough should be soft but not too sticky.

Scrape the dough out onto a floured countertop, 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 floured countertop. Deflate and roll the dough out into a rectangle about 12”x18”.

Brush the cooled brown butter over the surface of the dough. Mix ½ cup of granulated sugar with 2 teaspoons of cinnamon, 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 horizontally and 3 rows vertically, this yields 18 pieces. Don’t worry if they aren’t all the same size. Stack them one on top of the other and place into a buttered and lined 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.

Allow the loaf to rise for 30 minutes to an hour while preheating the oven to 350°F.

Bake in the middle of the oven for 40 minutes until golden brown and a skewer inserted into the middle comes out clean.

Remove from the oven and let cool on a wire rack.