In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy. This step ensures your yeast is active and will help the dough rise properly.

In a large mixing bowl, combine the flour and salt. Add the yeast mixture, melted butter, and eggs. Stir until the dough begins to come together. Then, knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. You can also use a stand mixer with a dough hook for this step.

Shape the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

While the dough rises, mix the brown sugar and cinnamon in a small bowl. Set aside.

Once the dough has risen, punch it down to release the air. Roll it out into a rectangle (about 12 x 18 inches) on a floured surface. Spread the softened butter evenly over the dough, then sprinkle the cinnamon sugar mixture on top.

Slice the dough into strips (about 1-2 inches wide), then stack the strips on top of each other. Cut the stack into smaller squares (about 3-4 squares per stack). Arrange the squares upright in a greased loaf pan, layering them carefully.

Cover the pan with a kitchen towel and let the dough rise for an additional 30 minutes. This step ensures your bread will be light and fluffy.

Preheat the oven to 350°F (175°C). Once the dough has risen, bake the bread for about 30-35 minutes or until the top is golden brown and the bread sounds hollow when tapped. If the top begins to brown too quickly, tent it with foil to prevent burning.

Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool slightly. While it’s still warm, drizzle a simple glaze made from powdered sugar and milk (optional) over the top for extra sweetness.