Add the warm milk & water to mixing bowl. Add yeast and let sit about 5 minutes to activate.

Mix in sugar, salt and butter. Add flour and mix until combined and the dough comes together.

Knead dough for 6-8 minutes until smooth and elastic, either by hand on a lightly floured surface or in a stand mixer with a dough hook on low speed. 

Place dough in a large bowl lightly greased with oil, cover loosely with a towel and let rise in a warm place for about an hour or until doubled in size. 

Remove dough from bowl and roll out into a 9”x 18” rectangle on a floured surface.

Spread butter over rectangle, leaving about 1” border around the edges.

In a small bowl, mix together brown sugar & cinnamon. Sprinkle cinnamon sugar mixture over butter.

Roll up dough tightly into a 9-inch log. Pinch seam and ends to seal.

Place into a greased 9”x5” loaf pan seam side down. Cover loosely and let rise in a warm place for about an hour, until the dough rises to the top of the pan. 

Preheat oven to 350ºF. If desired, brush top of loaf with about 1 tablespoon melted butter. Bake about 40-45 minutes, until golden brown, and the loaf sounds hollow when tapped. Cool for about 10 minutes in the pan, then cool completely on wire rack. 

Beat together butter and cream cheese until smooth. Add in remaining ingredients and mix until well blended. 

Top warm slices of cinnamon bread with glaze. Enjoy!