Heat milk in a saucepan. Scald the milk, don't burn. Remove from heat and cool until lukewarm.

Dissolve the yeast in warm water in a large bowl. Whisk to combine, and let proof for at least 5 minutes.

Add in sugar, salt, butter warm milk and egg. Mix in 2 cups of the flour, mixing until smooth.

Mix in the remaining 2 cups of flour, until dough is combined and easy to handle. (you can do this by hand or use the dough hook attachment of your mixer, which is what I did. It took about 5 minutes)

The Dough will be smooth and elastic-like. Coat the bowl with a bit of oil, Place the dough ball in the bowl, turning it over a few times to makes sure it's coated in oil.

Cover the bowl and let the dough rise in a warm place until it's doubled in size. (about 90 minutes)

On a large surface, dusted with flour, roll the dough into a large rectangle.

Using a rubber spatula, spread the butter over the top of the entire rectangle. Mix sugar and cinnamon together and dust over the top of the butter.

Starting at one of the long sides of the rectangle, roll the dough, pinwheel style into one long tube.

Using a sharp knife, slice the "tube" lengthwise all of the way through, and turn the cut edges outward, exposing the layers inside.

Pinch the bottom ends together and carefully begin crossing the sides over one another to create the twist.

Coil the twist into a circle.

Grease the bottom and the sides of a springform pan.

Place bread into the springform pan. (tip: remove the sides of the pan and "slide" the bottom under the dough, then replace the sides. It's so much easier than trying to lift it.)

Cover the pan with a slightly damp towel and let it rise for another 30 minutes or so.

Preheat oven to 375 degrees.

Bake for about 25-30 minutes, or until the center is baked and the top is golden brown.

Cool on a baking rack. Dust with powdered sugar before serving, if desired.