Combine the yeast and 2 tablespoons sugar in the bowl of a stand mixer with ¼ cup warm water. Let sit 5 minutes.
Add the milk, salt, eggs, and 1 cup flour. Mix until combined. Add the remaining flour and knead 3-4 minutes. Add the butter to knead another 4-5 minutes, until a smooth and pliable dough.
Cover the dough to rise in a warm environment for 1-2 hours, until doubled in size.
Preheat oven to 375F. Line a large baking sheet pan with parchment paper.
On a lightly floured surface, roll out the dough to a large rectangle about 1/2”thick.
Using a spatula, spread the softened butter evenly over the dough.
In a smaller bowl, mix the remaining sugars and ground cinnamon together. Sprinkle evenly over the dough and lightly press down with your hands.
Roll up tightly into a log-like shape, place on the prepared pan, then use kitchen scissors to cut diagonal slits ¾” deep down the log. Arrange the slits so they alternate sides. Let sit uncovered for 20 minutes.
Brush with an egg wash or olive oil before baking until golden, about 20-30 minutes.
