Combine the milk, butter, eggs, sugar, flour, salt, spices, and yeast in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start the machine.
To prepare the dough in a stand mixer:
Warm the milk and butter a saucepan on the stove or in a microwave-safe dish in the microwave. Do not let it exceed 115 degrees. Stir in 1/2 cup sugar and the yeast. Allow this mixture to set for 5 minutes. It will bubble and foam.
Transfer this mixture to the bowl of a stand mixer. Add the eggs, flour, and salt. Attach the bread hook and knead until a smooth dough forms. Transfer the dough to a greased bowl and cover. Allow to rise until doubled in bulk, about 1 hour.
To form the braided loaves:
Transfer the dough to a lightly floured surface and divide it into four equal parts. Divide each part into four pieces and roll each piece into a long rope. Lay the ropes in a tight tic-tac-toe layout. Put every other rope under the rope crossing it, so that a weave is created.
Moving around the loaf, take an "under" rope and place it over the rope next to it. Do this all the way around the bread.
Next, take the new rope that is now "under" and cross it over the one next to it, now going in the opposite direction of the last round. Continue all the way around the bread.
Continue this process until the ropes are braided all the way around. Tuck the ends underneath the round.
Place the rounds on a parchment or silpat-lined baking sheet. Brush the rounds with melted butter and sprinkle with cinnamon sugar. Allow to rise until doubled in bulk, about 45 minutes.
Preheat the oven to 375 ° and bake braids for 12-15 minutes, or until lightly browned. Cool on wire racks.
Nutritional values are approximate and based on 1/6 bread loaf.
Store baked goods in an airtight container for up to 4 days. Freeze for longer storage.