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1
In the bowl of a standing electric mixer fitted with the dough hook, dissolve the yeast in 1/4 cup of the warm milk.
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2
Sprinkle with a pinch of the sugar and let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
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3
Turn the mixer on low speed and add the remaining 1 cup milk, 1/2 cup of the sugar, the 1 cup melted butter, the egg yolks, and salt.
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4
Add 2 cups of the flour and turn the speed up to medium; continue to mix until incorporated.
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5
Gradually add the remaining 1 1/2 cups flour and continue to mix until the dough holds together and pulls away from the sides of the bowl; the dough will be very soft.
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6
Turn the dough out onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes.
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7
Put the dough in a large bowl.
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8
Cover with a kitchen towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
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9
Test the dough by pressing 2 fingers into it.
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10
If indents remain, the dough is adequately risen.
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11
Combine the remaining 1/2 cup sugar and the cinnamon in a small bowl.
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12
Brush the bottom and sides of a 9-by-5-inch loaf pan with melted butter.
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13
On a lightly floured work surface, roll the dough into a rectangle about the size of the loaf pan.
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14
Brush the surface of the dough with melted butter and sprinkle the cinnamon sugar evenly across.
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15
Roll the dough up, jelly-roll style, into a long cylinder, and pinch the seam closed.
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16
Put the dough in the prepared loaf pan, seam side down.
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17
Make sure the dough touches all sides of the pan.
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18
Cover with plastic wrap and let rise a second time, until the top of the dough is nearly level with the top of the loaf pan, about 20 minutes.
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19
Preheat the oven to 350F.
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20
Brush the dough with more melted butter.
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21
Bake until your kitchen smells like cinnamon and the bread is golden brown, 45 minutes to 1 hour.
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22
Let cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely.
