Grease and line a 9 by 4 by 4 in [23 by 10 by 10 cm] Pullman pan with a parchment sling. Lightly flour your work surface, then roll the dough into a 20 by 12 in [50 by 30.5 cm] rectangle with a short edge facing you. With a pastry brush, spread the melted butter evenly over the dough. Sprinkle the cinnamon-sugar mixture over the dough and press it gently into the dough with your hands.
Using a pastry wheel or pizza cutter, cut the dough crosswise into five strips (about 12 by 4 in [30.5 by 10 cm]) each, then stack the five rectangles on top of each other.
Slice the stack of rectangles to create six equal strips about 4 by 2 in [10 by 5 cm]. Fit these layered strips into the prepared loaf pan, cut edges up and side by side (it will be tight fit, but it is okay to press them close together). Sprinkle any cinnamon-sugar that didn’t make it in the transfer over the top of the bread.
Cover the pan with plastic wrap and let the dough rise in a warm place until almost doubled in size, 45 to 60 minutes; the dough should be about an inch under the top of the pan.
Adjust an oven rack to the middle position and preheat the oven to 350F [180C]. Place a sheet pan on a lower oven rack (this will help catch any drips).
Bake the bread until the top is golden brown, 40 to 50 minutes, or registers 200F [95C] on an instant-read thermometer. Check the bread halfway through baking – if the top is browning too quickly, cover it with a piece of foil.
While the bread is baking, make the glaze: In a medium saucepan, cook the apple cider and salt over medium-high until reduced to ¼ cup [60 g], 3 to 4 minutes. Remove from the heat, and whisk in the cream cheese, butter, vanilla, and apple brandy if using, and whisk until smooth (there may be a few tiny cream cheese lumps, but they will come out as you whisk in the confectioners’ sugar). Slowly add the confectioners’ sugar to the apple cider mixture, whisking constantly, until the mixture is smooth and glossy.
Transfer the loaf pan to a wire rack and immediately pour half of the icing over the bread, then let sit for 15 minutes. Use the sling to gently remove the loaf from the pan, then drizzle the remaining icing over the loaf. Let cool slightly before pulling apart and eating. This bread is best eaten the same day it’s made.
Note: Chilling the dough overnight helps develop flavor, but also helps with the rolling process. Because of the high butter content in this dough, it is more apt, when warm, to stick to the work surface or rolling pin. If that happens, you can put it back in the fridge and let it chill. If your dough is resisting rolling out straight from the fridge, cover it with a tea towel and let it rest for 5 minutes, then try again.