1-First, mix ½ cup apple cider, 3 tablespoons granulated sugar, and 2 teaspoons active dry yeast in a bowl; let it sit until the yeast dissolves.

2-Add 3 large eggs at room temperature and 1 ½ teaspoons salt, then mix on low speed.

3-Gradually incorporate 3 cups plus 2 tablespoons all-purpose flour, mixing for 1 to 2 minutes.

4-Add 8 tablespoons unsalted butter at room temperature piece by piece until fully incorporated, then beat on medium for 1 minute.

5-Transfer the sticky dough to a greased bowl, cover with plastic wrap, and let it rise for 30 minutes. Perform folding every 30 minutes for a total of 2 hours.

6-Refrigerate the dough overnight or up to 72 hours.

7-For the filling, combine ¾ cup granulated sugar, 1 tablespoon ground cinnamon, and a pinch of salt in a bowl.

8-Grease and line a 9x4x4-inch loaf pan with parchment.

9-Roll the chilled dough into a 20 by 12-inch rectangle, brush with 2 tablespoons melted unsalted butter, sprinkle the cinnamon sugar mixture evenly, and press gently.

10-Cut into five 12 by 4-inch strips, stack them, then slice into six 4 by 2-inch pieces.

11-Arrange tightly in the pan with cut edges up, sprinkle any leftover cinnamon sugar on top, cover, and let rise in a warm place for 45 to 60 minutes until nearly doubled.

12-Preheat the oven to 350°F, and bake for 40 to 50 minutes until golden brown or reaching 200°F internally, covering with foil if needed.

13-For the icing, reduce ½ cup apple cider with a pinch of salt in a saucepan to about ¼ cup, then whisk in 2 tablespoons cream cheese at room temperature, 1 tablespoon unsalted butter at room temperature, 1 teaspoon pure vanilla extract, and optional 1 tablespoon apple brandy.

14-Gradually add 1 ½ cups confectioners’ sugar until smooth, then pour half over the hot bread, let sit for 15 minutes, remove from the pan, and drizzle with the remaining icing before serving.