1. Mix flour, instant yeast, sugar, and salt. Add lukewarm milk and softened dough butter; stir to form a soft dough.

2. Knead by hand 8–10 minutes, or with a dough hook on the manufacturer’s recommended low kneading speed, until smooth, elastic, and slightly tacky. Add flour only a teaspoon at a time if genuinely too sticky; a small piece should stretch thinly before tearing.

3. Place in a lightly oiled bowl, turn to coat, cover, and rise 60–90 minutes until roughly doubled. Avoid a hot oven.

4. Grease an 8 1/2-by-4 1/2-inch metal loaf pan. Mix filling butter, brown sugar, cinnamon, and flour into a soft paste. Gently deflate dough and roll on a lightly floured surface into an approximately 8-by-20-inch rectangle. If it resists, rest 5 minutes, allowing extra elapsed time.

5. Spread filling thinly and evenly, leaving 1 inch bare along the far short edge. Starting from the filled short edge, roll into an 8-inch log. Pinch seam and ends shut; place seam-side down in pan.

6. Cover loosely and rise 60–90 minutes until the crown stands about 1/2–1 inch above the rim. During this rise, preheat a conventional oven to 350°F (175°C), lower-middle rack.

7. Bake 40–45 minutes until golden and the center crumb reaches about 195°F (91°C). Avoid measuring a filling pocket. Tent loosely with foil after 20–25 minutes if browning too quickly; extend baking if the center is not done.

8. Cool 10 minutes in the pan, then turn onto a rack and cool about 1 hour 50 minutes more, or until completely cool.

9. Near the end of cooling, warm maple syrup and glaze butter over low heat 2–3 minutes just until melted and combined; do not boil. Cool glaze to lukewarm, stir, and brush a thin layer over cooled loaf. Rest 15 minutes; slice with a serrated knife.