In a mixing bowl, whisk together warm water, warm milk, yeast, and 2 tablespoons of sugar. Cover and let sit for 5–10 minutes until foamy.
Add the remaining sugar, butter, 1 cup of flour, and salt. Mix on low speed or by hand until combined.
Gradually add the remaining flour, mixing until the dough comes together. Knead the dough on a floured surface for 8–10 minutes until soft and slightly tacky. (If using a stand mixer, knead on medium speed with a dough hook attachment.)
Let the Dough Rise:
Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl and turn to coat. Cover with a damp cloth or plastic wrap and let rise in a warm place for 1.5–2 hours or until doubled in size.
Prepare the Cinnamon Filling:
In a small bowl, whisk together the sugar and cinnamon. Set aside.
Shape the Dough:
Punch down the risen dough to release air. Roll it out on a floured surface into an 8×20-inch rectangle.
Brush the rolled-out dough with the beaten egg white. Sprinkle the cinnamon-sugar mixture evenly over the dough, leaving a 1-inch border uncovered. Roll the dough tightly into a log.
Second Rise:
Place the rolled dough, seam-side down, into a greased 9×5-inch loaf pan. Cover and let rise for another hour, or until the dough rises about 1 inch above the pan.
Bake the Bread:
Preheat the oven to 350°F (177°C). Brush the top of the loaf with melted butter.
Bake for 35–45 minutes until golden brown. If the top browns too quickly, tent with aluminum foil halfway through baking.
Use an instant-read thermometer to ensure the internal temperature reaches 195–200°F (90–93°C).
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