• Heat the milk in a small saucepan until it is hot but not scalding.
• Pour the milk into a stand mixing bowl and add the yeast. Stir until dissolved and let stand for 5 minutes until the mixture gets foamy.
• Add the egg, melted butter, sugar, and salt to the yeast mixture and mix until combined.
• Add half of the flour and mix with a dough hook for 3 minutes to combine.
• Add in the remaining flour and mix until the flour is combined.
• Shape the dough into a ball and place into an oiled bowl. This is a soft dough and it will not have a smooth finish on it.
• Cover the bowl and let the dough rise for an hour or until doubled in size. You can refrigerate the dough overnight or up to 2 days in a covered bowl.

Making the stacks and strips

• Butter a 9"x5" bread pan.
• Roll the dough on a lightly floured surface into a 20"x12" rectangle.
• With a pastry brush, spread the melted butter over the top of the dough, then sprinkle with ½ cup of sugar and cinnamon.
• With a sharp knife or a pizza cutter, cut the dough longwise into five 12"x4" strips. Stack the strips on top of each other.
• Cut the long strip into 4"x2" stacks.
• Place the stacks in the bread pan, cut side down, cover the pan with a towel, and let rise about 45 minutes.
• Preheat the oven to 350° F. Bake the bread for about 30 minutes or until golden brown.
• Let the bread cool in the pan for 10 minutes, and then turn it out onto a serving plate. If the bread is stuck, run a knife around the sides to loosen it.
• Mix the glaze ingredients until smooth and drizzle over the cooled bread.
• Store any leftover bread in an airtight container for up to three days.