In a large stand mixer bowl, sift together All-Purpose Flour (3 cup), Granulated Sugar (1/4 cup), Salt (1/2 teaspoon) and Active Dry Yeast (1 package).
In a small saucepan, melt together Milk (1/3 cup) and Butter (5 tablespoon) until butter has just melted. Remove from the heat and add in the tepid Water (1/4 cup) and Pure Vanilla Extract (1 teaspoon).
Use the dough hook in the stand mixer to mix the dry ingredients, then add the wet ingredients.
Add the Egg (2) a bit at a time, mixing just until incorporated after each addition.
Place the dough in a large bowl lightly greased. Cover with plastic wrap (I like to use a disposable shower cap or I place the bowl into a clear bin bag). Place in a warm space and allow to rest until doubled in size, about 1 hour.
While the dough rises, whisk together the Granulated Sugar (3/4 cup) and Ground Cinnamon (2 teaspoon) for the filling.
Grease and flour a 22x12x7cm loaf pan.
Knock back the dough and knead into a smooth ball. Cover with a clean kitchen towel and let rest for 5 minutes.
On a lightly floured work surface, use a rolling pin to roll the dough out.
Use a pastry brush to spread the Butter (5 tablespoon) across all of the dough.
Sprinkle with all of the sugar and cinnamon mixture.
Slice the dough vertically, into six equal-sized strips.
Stack the strips on top of one another and slice the stack into six equal slices once again. You’ll have six stacks of six squares.
Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and place in a warm place for 30 to 45 minutes or until almost doubled in size.
Place a rack in the center of the oven and preheat to 180 degrees C (350 degrees F). Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw.
Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board.