Heat the milk and butter together in a saucepan until butter has melted. Cool to 110°

Sprinkle the yeast over the milk and butter, give it a quick stir, and allow it to sit for 5-10 minutes, or until the yeast has dissolved and become a little foamy.

Combine the flour, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Pour the milk and yeast into the dry ingredients and mix on low until the ingredients are combined. Turn the mixer up to medium and allow the dough to knead for 4-5 minutes, or until it is smooth and elastic.

Shape the dough into a ball. Oil a clean bowl and place the ball of dough into it. Cover it with a clean kitchen towel and allow it to sit for 1-1.5 hours, or until the dough has doubled in size.

Once the dough has risen, turn it out onto a floured surface. Preheat your oven to 350°. Use a rolling pin, roll out the dough until it is in a rectangle 12”x18”. Pour the 2 Tbsp. of melted butter over the dough and spread it out with a pastry brush. Sprinkle the brown sugar over the surface and sprinkle generously with cinnamon. Starting along a long edge, roll the dough tightly into a spiral and pinch the edges together. Pinch the ends of the roll also, to help prevent the sugar from leaking out during baking.