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Place the flour and yeast into the bowl of your stand mixer. Stir together with a spoon.
Place the butter and milk in a small saucepan over low heat. Heat until the butter has just melted.
Stir in the salt and sugar until dissolved.
Stir in the beaten egg.
Your milk mixture should just be warm to the touch but not hot. If it's too warm to comfortably touch let it cool until it is. Pour into the bowl with the flour.
Attach your dough hook and turn your mixer onto the lowest speed. Mix until the ingredients are mostly combined. You may need to stop and scrape the sides of the bowl.
Turn the mixer up one speed and knead the dough for three minutes.
Place in a large bowl and cover with a dish towel. Let rise in a warm place until double in size (about an hour to hour and a half).
Once the dough has risen turn it out onto a lightly floured surface.
Roll the dough out into a rectangle about 12 x 16 inches.
Spread the softened butter onto the dough. Then spread the brown sugar and then the cinnamon.
Using a sharp knife or a pizza cutter cut the dough, horizontally into 4 equal strips if using a deep 8 inch pan or 5 strips if using a standard 9 inch cake pan (see notes in the post above).
Starting with one end of the top strip of dough, begin rolling. When you get to the end of that strip join it with the end of the next strip and continue to roll until all the strips are rolled into one big roll.
Place the roll into your greased pan.
Cover again with a kitchen towel and allow to rise again for 30 minutes.
Preheat oven to 350 degrees.
Once the roll has risen bake for 50 minutes. Check on it about half way through and if it is getting too brown loosely cover with foil for the remainder of the cooking time.
Remove from oven.
Mix together the glaze ingredients and drizzle over the roll while it is still warm.
Allow the roll to cool for at least 30 minutes in the pan before removing.
Slice with a bread knife. Serve and enjoy!