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Cake (Compressed yeast cup milk)

1 cake compressed yeast 1/2 cup milk, scalded and cooled 1 tablespoon sugar 2 cups sifted flour 1/2 cup light brown sugar 2 level tablespoons butter 1 egg 1/4 teaspoon salt Dissolve the yeast and one tablespoon of sugar in the lukewarm milk. Add three fourths cup of flour, to make a sponge. Beat well; cover and let rise forty-five minutes in a moderately warm place. Add butter and sugar creamed, egg well beaten, about one and one fourth cups of flour, or sufficient to make a soft dough, and the salt. Knead lightly; place in greased bowl; cover and let rise in a warm place about two hours, or until double in bulk. Roll one half inch thick; place in well-greased pan and let rise until light. Cut across top with sharp knife; brush with egg; sprinkle liberally with sugar and cinnamon. Bake twenty minutes in a moderately hot oven.