Steps

1. Warm the bowl of an electric mixer by running under hot water. Add the warm milk and yeast, stir once, and let set for 10 minutes.
2. Add one cup of the flour to the yeast mixture and blend with a spatula or kitchen spoon. In a separate bowl, beat together the sugar, egg, vanilla and lemon juice. Stir into the flour mixture with a spatula. Finally, stir in the remaining flour, butter, and salt.
3. Transfer the mixing bowl to the mixer and use a dough hook to mix on medium speed for 8 minutes. Halfway through, scrape down the dough hook and the sides of the bowl. The dough will be fairly sticky.
4. Transfer the dough to a floured work surface and, using floured hands, flatten the dough into a round. Place the dough on a baking sheet lined with buttered parchment paper and wrap with plastic wrap. Refrigerate the dough for at least one hour or overnight.
5. In a small saucepan heat the 4 tablespoons of melted butter, brown sugar, honey and cinnamon over low flame and stir to blend. Set aside to cool.
6. Butter a 9x5-inch loaf pan and line its bottom and two long sides with a piece of parchment paper cut to fit. Turn the chilled dough onto a floured work surface and dust the top with flour. Divide the dough into about 18 pieces. Using floured hands, roll each piece of dough into a ball.
7. In a bowl, mix together the 1/2 cup sugar and 1/2 teaspoon of cinnamon and roll the each ball of dough in the mixture. Loosely arrange 1/3 of the dough balls in a layer on the bottom of the loaf pan. Spoon a layer of the butter-sugar mixture over the dough balls, letting it drip down between the pieces. Repeat with another layer of dough balls and butter-sugar mixture, and finish with a final layer of dough balls. Brush the top layer with melted butter, cover with plastic wrap and set in a warm place to rise for 45-55 minutes.
8. Preheat oven to 375°F and set a rack in the center of the oven. Place the loaf pan on a foil-lined baking sheet and set in the oven. Reduce heat to 340°F and bake for 40 to 50 minutes, or until the top of the dough springs back when pressed. An instant-read thermometer inserted in the center will register 170°F. Cool on a rack for 15 minutes, then remove from the pan and serve warm.

Notes

When the dough is refrigerated overnight, it develops a fuller flavor. The chilled dough is also easier to handle.