Grease a 25-cm ring tin or tube pan with butter or non-stick cooking spray. Combine 150g (1 1/4 cups) flour, half the white sugar and all the salt in a bowl.
Heat milk with 4 tablespoons butter until lukewarm. Sprinkle on the yeast to dissolve; stir into the flour mixture. Stir in the egg. Add enough flour (at least 425g) to work into a soft dough.
Turn dough out onto a lightly floured work surface; knead for about 10 minutes until elastic; add remaining flour to keep dough from sticking. Melt remaining butter. Mix remaining white sugar, the brown sugar and the cinnamon in a bowl.
Pull off pieces of dough the size of a golf ball, arrange in a single layer in the pan and brush with half the melted butter. Sprinkle top with half the sugar mixture. Repeat for a second layer. Cover with a damp cloth towel. Leave to rise in a warm place until doubled in size, about 30 minutes.
Preheat oven to 190 degrees C.
Bake bread for about 35 minutes or until browned on top. Stand pan on a wire rack; cool for 10 minutes; unmould and serve rolls warm.
Traditional recipes for pull-apart bread call for each dough ball to be dipped in melted butter before being placed in the pan. Instead, drizzle each layer of dough with melted butter, instead of each ball; this way the saturated fat content is kept to a more acceptable level.
At the end of step 4, place dough is a bowl and cover with damp towel and put in warm place to rise for approx half hour or until doubled in size, then continue to step 5 omitting instruction to allow dough to rise after assembly. This way the yeast activates better, leaving you with a yummier lighter bread. - 08 Sep 2009