Start by heating ½ cup whole milk until warm, around 110°F, then add your packet of yeast and a spoonful of the white sugar and set aside. Allow the yeast to bloom for at least 5 minutes until it looks bubbly or foamy. If this doesn’t happen, the yeast is probably bad.

Meanwhile, melt 6 tablespoons of butter in a heatproof cup or bowl in the microwave for 20-30 seconds. Set aside to cool. In a large mixing bowl, add 3 ½ cups all-purpose flour, 1 teaspoon kosher salt, and ½ teaspoon nutmeg and whisk to fully combine and set aside.

After the yeast has bloomed, add it to the bowl of a stand mixer with a dough hook attachment, or a large mixing bowl if mixing by hand. Mix the 2 eggs and then add them to the bowl along with the melted butter and the rest of the ¼ cup of white sugar and mix on low speed for a minute or two to combine.

Add the flour mixture in 2-3 batches while mixing on low speed, scraping down the bowl occasionally. Turn the speed up slightly and allow the dough to knead for 5-10 minutes, until the dough comes away from the sides of the bowl and feels tacky but not sticky. If mixing by hand, mix until a shaggy dough forms and turn out onto a lightly floured surface and knead by hand for 10-15 minutes until a soft but not sticky dough comes together.

Place the dough on a lightly floured surface and finish kneading by hand for a minute or so and form into a ball. Lightly oil a large bowl and place the dough inside, rolling around to coat the entire surface. Cover the bowl with plastic wrap or a damp towel and set in a warm, draft-free place to rise until doubled, about 1-2 hours.

After the dough has doubled in size, make your filling. Melt 4 tablespoons butter in a heatproof container in the microwave for 20-30 seconds and set aside. Mix ⅔ cup of brown sugar and 2 teaspoons cinnamon together in another bowl and set aside. Punch the dough down and turn it out onto a lightly floured surface. Begin stretching and shaping the dough into a rough rectangle shape. Add some flour to a rolling pin and roll the dough into a large rectangle, roughly 10” x 22”. If the dough resists and keeps pulling back, let it rest for 5-10 minutes and try again.

Once the dough is shaped, brush the top with the melted butter and then sprinkle on the cinnamon-sugar mixture, leaving a ½” gap near the edges. Begin rolling the dough up from the long side like a jelly roll until you have a long log shape. Pinch the edge into the dough to seal as best you can. Now pull the ends together and form a large round circle or oval shape and gently move onto a baking sheet lined with a silicone mat or parchment paper. Push the ends together and pinch to seal them. Cover loosely with plastic wrap or a clean towel and let rise a second time, about 30-45 minutes.

While the dough rises a second time, preheat your oven to 350°F/180°C. Once the oven is heated and the dough has risen again, place in the oven and cook for 25-30 minutes, until the top has browned, and the bread has cooked. It should be around 190°F/88°C internally. Allow to cool on the baking sheet a few minutes, and then move to a cooling rack and let it cool almost completely before adding icing.