In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt.

In a separate bowl, whisk together ½ cup melted unsalted butter, 1 cup warm milk (110°F or 43°C), and 1 beaten egg.

Pour the wet mixture into the dry ingredients, stirring until a soft dough forms, ensuring no dry pockets remain.

Transfer the dough to a lightly floured surface and knead for about 8-10 minutes until it's smooth and elastic.

Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for approximately 1 hour.

While the dough is rising, mix together ½ cup packed brown sugar and 2 tablespoons of ground cinnamon in a small bowl.

After the first rise, punch down the dough gently to release excess air. Roll it out on a floured surface into a rectangle, about 16x12 inches.

Spread ¼ cup melted butter evenly over the dough, and then sprinkle the cinnamon-sugar filling mixture across the surface.

Starting from one long edge, tightly roll the dough into a log, ensuring the filling stays inside.

Cut the rolled dough into 8-10 slices, each about 1 ½ inches thick, and place them, cut side up, into a greased loaf pan.

Cover the loaf pan with a kitchen towel and let the slices rise for another 30-45 minutes.

Preheat your oven to 350°F (175°C). Once fully risen, bake the Cinnamon Swirl Bread for 40-45 minutes.

Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.