Activate the yeast by mixing warm milk, sugar, and yeast in a small bowl. Let it rest for 5–10 minutes until foamy.

In a large bowl, combine flour and salt. Stir in the yeast mixture, egg, and softened butter until smooth and sticky. Add flour, a tablespoon at a time, if the dough feels too wet.

Knead on a lightly floured surface for 5–7 minutes until elastic and smooth. Place in an oiled bowl, cover, and let rise for about an hour or until doubled.

Mix melted butter, brown sugar, and cinnamon for the filling. Add chopped nuts for crunch if desired.

Punch down the dough and roll into a 12×8-inch rectangle. Brush evenly with the cinnamon butter mixture.

Cut into long strips, stack them, slice through the center while keeping one edge attached, and twist each strip. Arrange the twisted pieces on a parchment-lined sheet to form a Christmas tree shape.

Cover and let rest for 30 minutes. Bake at 350°F (175°C) for 20–25 minutes until golden and fragrant.

Whisk powdered sugar, milk, and vanilla for the glaze. Drizzle over the warm bread after it cools slightly.