Add the warmed milk to the bowl of a stand mixer fitted with a paddle attachment. The milk should feel very warm to the touch, but not scalding hot. Use a thermometer to gauge exact temperature if desired. Sprinkle over the yeast, and stir to moisten. Allow to stand until foamy, about 5-7 minutes.

Have ready a large oiled bowl.

Once the dough is properly kneaded, appearing smooth and elastic in texture, transfer to the oiled bowl and turn to coat. Cover the bowl loosely with plastic wrap, and allow to proof in a warm, draft-free spot until it doubles in size, 1 ½ - 2 hours.

Have ready a greased 9x13” baking dish, and prepare the egg wash by beating together the egg with 1 tablespoon of water. Set aside until ready to use.

To make the filling, in a small bowl, combine brown sugar, cinnamon and salt. Set aside until ready to use.

Punch down the dough and turn it out onto a lightly floured work surface. Cut in half with a sharp knife. Set one half aside, and begin working with the other. Lightly dust the dough with flour. Pat out the dough into the shape of a rectangle. Using a rolling pin dusted with flour, roll out the dough into a rectangle, measuring close to 12 x 14”.

Rotate the dough (if necessary) so that one of the short sides is in front of you. Spread half of the butter across the surface of the dough, stopping about 1” from the short side opposite of you. Sprinkle with half of the cinnamon sugar mixture, and rub across with the butter, patting to adhere and taking care to leave cleared space at end for egg wash.

Brush the clear area lightly with the egg wash. Set aside egg wash and reserve. Starting on the short side closest to you, begin rolling into a log. Once rolled, pinch together the seam and place seam-side down on your work surface.

Place a rack in the center of your oven and preheat to 350°.

Brush the reserved egg mixture across the top of the cinnamon rolls. Bake the cinnamon rolls for 25-30 minutes, until golden and cooked through. Set aside and allow to cool slightly.