In the bowl of a stand mixer fitted with a dough hook, whisk together flour, dry milk, sugar, yeast, salt and cinnamon.

With mixer on low, add butter and water. Once combined, increase speed to medium and knead dough until smooth and silky, about 10 minutes, adding a little more flour if necessary, but being careful not to add too much as this will affect the texture of the finished bread.

Transfer dough to a lightly oiled bowl, turning to coat and cover with plastic wrap. Rise at warm room temperature for 1 1/2 - 2 hours, until doubled in size.

Turn dough out onto a lightly oiled work surface and roll to a 16x8-inch rectangle.

In a small bowl, mix together brown sugar, pecans, cinnamon and flour.

Beat together the egg and water to make an egg wash.

Brush the dough with some of the egg wash and sprinkle evenly with filling mixture.

Reserve the remaining egg wash.

Starting from a short side, tightly roll the dough up into a loaf.

Pinch to seal the seam and place the loaf, seam side down into a lightly greased loaf pan.

Loosely cover loaf with plastic wrap and rise again for 1 hour or until dough has risen about 1-inch over the edge of the loaf pan.

In a small bowl combine butter, coarse sugar, cinnamon and flour until crumbly.

Brush loaf with reserved egg wash and sprinkle the topping over the bread, gently pressing the filling onto the surface of the loaf, being careful not to deflate the dough.

Heat oven to 350°F.

Bake bread in preheated oven for 45 minutes.

Remove from oven, cool in pan 5 minutes then remove and cool completely on a wire cooling rack.