Activate Yeast: In a mixing bowl, combine warm water, milk, yeast, and half the sugar. Let sit 5–10 minutes until foamy.

Make the Dough: Add the remaining sugar, softened butter, 1 cup flour, and salt. Mix on low. Add another cup of flour, then mix on medium. Add final cup of flour and mix until dough forms and pulls from the bowl. Add extra flour as needed.

Knead: Knead dough for 8–10 minutes until smooth and elastic. Test with the “windowpane” stretch.

First Rise: Place dough in a greased bowl, turn to coat, and cover. Let rise in a warm place for 1½–2 hours until doubled.

Prepare Pan & Filling: Grease a 9×5-inch loaf pan. Mix cinnamon and sugar in a small bowl.

Shape: Punch down dough and roll into an 8×20-inch rectangle. Brush with egg white, sprinkle with cinnamon sugar, leaving a 1-inch border.

Roll & Second Rise: Roll tightly and place seam-side down in pan. Sprinkle any extra sugar mixture on top. Cover and let rise for 1 hour until puffy.

Bake: Preheat oven to 350°F. Brush top with melted butter. Bake for 35–45 minutes. Tent with foil if browning too quickly. Bread is done at 195°–200°F internal temp or when it sounds hollow.

Cool: Let cool 10 minutes in pan, then transfer to wire rack. Slice when just warm.