In a bowl, place the flour, white sugar, salt, and yeast.
In a bowl, whisk together eggs, melted butter, warm milk, and vanilla extract; pour into the flour mixture.
Mix until the flour is moistened and a dough forms, then continue kneading until smooth and elastic, 4 to 5 minutes.
Place dough into a greased bowl, cover, and allow to rise in a warm place until doubled in bulk, about 2 hours.
Punch down dough, turn out onto a floured work surface, and divide into 2 equal pieces.
Roll each piece into a 1 cm thick rectangle. Brush each square with melted butter.
Mix together cinnamon and brown sugar in a small bowl, then sprinkle evenly over the two rectangles.
Roll each firmly into a log, pinch the ends closed, and tuck them underneath.
Place each into greased, loaf pans. Cover, and allow to rise in a warm place until doubled in bulk, about 45 minutes.
Preheat oven to 175 °C.
Brush the tops of the loaves with melted butter.
Bake in preheated oven until loaves are golden brown, and sound hollow when tapped, about 30 minutes.