In the bowl of an electric mixer, combine the starter, four, honey, soft butter, milk, and egg. Mix until a shaggy dough forms.

Cover with a tea towel and allow to rest for 30 minutes.

Add in the salt and mix. Knead until a soft dough forms.

Place the dough in a large oiled bowl and cover with a damp towel.

Place in a warm spot and allow to bulk ferment for 3-4 hours, or until the dough has doubled in size.

Grease a loaf pan with butter and set aside.

In a small bowl, mix together the cinnamon and sugar to create the filling.

On a floured surface, roll the dough into a large rectangle, making sure the short side of the rectangle is the same length as your loaf pan.

Sprinkle the cinnamon sugar filling over the dough.

Starting at a short end of the dough, roll the dough up into a log, similar to if you were making cinnamon rolls.

Pinch the ends closed.

Place the dough into the prepared loaf pan, seam side down, and kind of tucking the ends under a little.

Cover with a piece of greased plastic wrap, and then a tea towel.

Allow the loaf pan to sit in a warm place to do its final rise for 3-4 hours. You want the dough to be about 1-2 inches over the top of the pan.

Preheat the oven to 350 F with the oven rack in the middle position.

Remove the plastic wrap from the pan and place the pan in the center of the oven.

Bake for 40-50 minutes. Check the bread at 20 minutes to see if it is getting too dark, at which point you can cover the loaf with a piece of foil. The internal temperature of the bread should be around 200 F and the top very golden at the end of baking.

Allow the bread to cool in the pan for 10-15 minutes, and then turn out onto a wire rack to finish cooling completely.