In a large bowl, combine warm milk, yeast, and 1 tablespoon of the granulated sugar. Let stand for 5-10 minutes until frothy. Add the remaining granulated sugar, egg, melted butter, and salt. Mix well.

Gradually add the flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.

While the dough is rising, prepare the cinnamon swirl by combining brown sugar and cinnamon in a small bowl. Set aside.

Punch down the risen dough and turn it out onto a lightly floured surface. Roll into a 12x9 inch rectangle. Brush the surface with the 2 tablespoons of melted butter, then sprinkle evenly with the cinnamon-sugar mixture.

Starting from a long side, tightly roll up the dough into a log. Pinch the seam closed. Place the log seam-side down into a greased 9x5 inch loaf pan. Cover and let rise again for 30-45 minutes, or until nearly doubled.

Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.