1. Make Dough: In a small bowl, whisk psyllium husk and lukewarm water to form a gel. In a stand mixer bowl, whisk together all dry dough ingredients. In the psyllium gel bowl, mix in the milk, egg, and oil. Add the wet mixture to the dry and knead with a dough hook for 4-5 minutes until a very smooth, slightly sticky dough forms.

2. Assemble: Line a 9×5-inch loaf pan with parchment paper. Mix the cinnamon and sugar for the filling. On a lightly floured surface, roll the dough into a 12×12-inch square. Cut into 16 equal 3-inch squares.

3. Coat and Stack: Dip each square first into melted butter, then dredge generously in the cinnamon sugar. Create two stacks of eight coated squares.

4. Arrange and Proof: Carefully place the two stacks sideways into the loaf pan. Cover lightly and let proof in a warm spot for about 1 hour 15 minutes, or until doubled in size.

5. Bake: Bake in a preheated 350°F (180°C) oven for about 40 minutes, or until golden brown and a toothpick comes out clean. Cover with foil if the top browns too quickly.

6. Cool: Let cool in the pan for 15 minutes before transferring to a wire rack. Serve warm.