In the bowl of your stand mixer with dough hook attached, add flour, yeast, salt, honey, milk, and water and mix on low until a rough dough starts to form.
Add butter, 1 tbsp at a time, waiting until each piece has been fully mixed into the dough before adding the next.
Knead dough on low until soft and smooth. Dough should no longer be sticking to the sides of the bowl.
Remove dough, shape into a ball. Lightly grease bowl and place dough back in. Cover and let rise for one to two hours or until dough has doubled in size.
Combine your very soft butter, cinnamon, granulated and brown sugar in a small bowl. Mix until you have a spreadable paste.
Line an 8.5x4.5" loaf pan with parchment. Set aside.
When dough has finished rising, remove from bowl and roll dough out into an approximately 8x16 inch rectangle.
Spread your cinnamon sugar mixture over your rolled out dough, leaving about a 1 inch border on the short sides and a half inch border on the long sides.
Starting on the short side, roll your dough into a log.
Place your dough, seam side down into the loaf pan, cover and let rise for 30-60 minutes.
While your dough is rising, preheat your oven to 350°F.
When dough has risen to near the top of the loaf pan, place on the center rack of your oven and bake for 35-40 minutes. The top of your bread should be a dark golden brown.
Remove from oven, and remove bread from loaf pan immediately onto a wire rack to cool. Do not slice into bread until it has completely cooled.
Bread can be stored in an airtight container for 3-5 days. Enjoy!
