In a small bowl, combine ¼ cup of warm milk, ¼ cup of warm water, and 1 tablespoon of granulated sugar. Sprinkle 2 teaspoons of active dry yeast on top and let it sit for about 5-10 minutes until it becomes foamy.

In a large mixing bowl, whisk together 3 cups of all-purpose flour and 1 teaspoon of salt. Add the foamy yeast mixture, ¼ cup of melted unsalted butter, and 1 large egg. Stir until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 8 minutes, until it becomes smooth and elastic.

Place the dough in a greased bowl, covering it with a clean kitchen towel. Set it in a warm area and let it rise for 60-90 minutes, or until it has doubled in size.

While the dough is rising, melt ½ cup of unsalted butter in a small bowl. In another bowl, combine ½ cup of granulated sugar with 2 teaspoons of cinnamon for the coating.

Once the dough has risen, punch it down gently. Divide the dough into 30-36 small pieces and roll each piece into a ball. Dip each ball first in melted butter, then roll in the cinnamon-sugar mixture.

Grease a 9x5 loaf pan. Layer the coated dough balls in the pan, staggering them, and leaving space between the balls.

Cover the loaf pan with a kitchen towel and let it rise again for 30-45 minutes in a warm spot until puffy.

Preheat your oven to 350°F (175°C). Once the dough has risen, bake for 30-35 minutes, or until golden brown.

Remove the bread from the oven and let it cool in the pan for about 10 minutes. Brush the top with additional melted butter and turn the bread out onto a serving plate. Serve warm.