Pour the warm water into a mixing bowl and sprinkle the yeast over the top. With a butter knife, gently mix to combine. Allow the yeast to bloom for 10-15 minutes.
Mix in the warm milk, sugar, melted butter and egg.
Add in the flour one cup at a time until you have added in 4 cups. If the dough is nice and smooth, you may not need to add the additional half a cup. If the dough is still sticky and not coming together, continue to add the flour in 1/4 increments until it becomes smooth and comes together.
Knead the dough by hand for 5 minutes or use a dough hook on a standing mixer.
Allow the dough to rest and rise in a covered lightly greased bowl for 1-2 hours or until doubled in size.
After the dough has doubled, punch it down and roll out onto a floured surface. Roll the dough to the width of your bread pan then roll it out as long as possible. For example, my bread pan is 9inx5in. I roll it out to a width of 9 inches then roll it out as long as possible. The longer you are able to roll it, the more cinnamon swirls will be in your bread. Typically, I shoot for 20 inches to roll my dough out to.
Combine the sugar, cinnamon, melted butter, and pinch of clove. Spread it out over the top of the dough. Roll the dough back together, pinch the edges to seal and place in a buttered loaf pan.
Cover and allow to rise for another 1-2 hours or until the dough has risen an inch over the top of the loaf pan.
Preheat the oven to 350F and bake for 30-40 minutes until the bread is done. With my oven, it is typically done around 35 minutes. I check the done-ness of the bread by tapping the top of the loaf. If it sounds hollow and the top of the loaf is golden brown, I consider it down.
Allow the loaf to cool for 5-10 minutes before placing onto a cooling rack. Enjoy immediately or for breakfast the following days!