In a small bowl, combine warm milk with active dry yeast and honey. Stir to dissolve and let it sit for about 5-10 minutes until frothy.

In a large mixing bowl, whisk together all-purpose flour, rolled oats, cinnamon, and salt. Make a well in the center.

Pour the yeast mixture and melted butter into the dry ingredients. Mix until a rough dough forms.

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour or until doubled.

Punch down the risen dough, turn it out onto a floured surface, and shape it into a loaf.

Cover the shaped dough and let it rest for another 30-45 minutes.

Preheat oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown.

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.