Brown the butter: Heat 2 oz of unsalted butter in a saucepan over medium heat until it turns a deep caramel color. Remove from heat and cool.

Prepare the dough: In a microwave-safe container, warm the milk and remaining 2 oz of butter until melted. Let cool to below 110°F, then mix in 1 tsp of sugar and sprinkle yeast on top. Let sit for 10-15 minutes until foamy.

Mix the dough: In a bowl or stand mixer, combine 1/4 cup sugar, 2 1/4 cups flour, and salt. Add the yeast mixture and mix on low speed for about 5 minutes until a dough forms.

Let it rise: Shape dough into a ball, place in an oiled bowl, cover with a cloth and let rise in a warm spot for 1 to 1.5 hours until doubles in size.

Roll out the dough: Punch down the dough, roll it out on a floured surface into a rectangle about 1/4 inch thick. Brush cooled brown butter over dough.

Prepare cinnamon sugar: Mix remaining sugar and cinnamon in a bowl. Sprinkle over buttered dough.

Cut and stack the dough: Cut dough into 18 equal pieces and stack vertically in a buttered loaf pan.

Final rise: Cover loaf pan and let rise for another 30 minutes as you preheat the oven to 350°F (175°C).

Bake the bread: Place the loaf in the oven and bake for about 40 minutes until golden brown and a skewer inserted comes out clean.

Make the glaze: Whisk together maple syrup and powdered sugar in a bowl.

Drizzle and serve: Drizzle glaze over slightly cooled bread and let set before serving.