Warm the milk, water, and 3 tablespoons of the unsalted butter together until lukewarm, about 105°F to 110°F (40°C to 43°C).

Whisk the bread flour, instant yeast, 1/4 cup of the granulated sugar, and kosher salt in the large mixing bowl.

Add the lukewarm milk mixture and large eggs to the dry ingredients.

Mix the dough on low speed until it comes together. Knead for 6 to 8 minutes until smooth and elastic.

Transfer the dough to a lightly buttered bowl. Cover and let rise until doubled in size, about 60 minutes.

Melt the remaining 3 tablespoons of unsalted butter. Mix the remaining 1/4 cup granulated sugar with the ground cinnamon.

Roll the risen dough into an approximately 9 x 15 inch rectangle. Brush the surface with the melted unsalted butter.

Sprinkle the cinnamon-sugar mixture evenly over the buttered dough. Roll the dough tightly from a short end into a log.

Place the dough log seam-side down in the 9 x 5 inch loaf pan. Cover and let rise until puffy, about 45 minutes.

Preheat the oven to 350°F (175°C). Bake the loaf for 30 to 35 minutes until deeply golden and cooked through.

Cool the bread in the pan for 10 minutes. Transfer it to a wire rack and cool before slicing.