• Scald 8 oz whole milk. Add 4 oz unsalted butter to the hot milk to melt then allow it to cool to about 110 °F . In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a wooden spoon, combine the cooled milk, 2 ¼ teaspoons dry yeast, 4 oz granulated sugar, 1 teaspoon salt,1 teaspoon ground cinnamon, 2 large eggs and 3 cups (15 oz) of the flour. Mix until it forms a thick batter.
• If working on a stand mixer, switch to the dough hook. With the mixer running, add the remaining flour. The dough should gather on the hook and partially clear the sides of the bowl. Sprinkle a little more flour if necessary. If working by hand mix as much flour as you can with the spoon, then finish kneading in the rest of the flour by hand. Knead the dough for 5 minutes.
• Turn the dough out onto a floured surface and knead to a smooth ball. The dough should be soft and slightly sticky.
• Place the dough into a lightly oiled bowl, turning once to coat the dough. Cover the bowl and set it aside to let it rise in a warm spot until doubled in size, about 1 ½ hours.
• Toss 1 ½ pounds apples (cubed) with 6 oz granulated sugar and set aside to macerate for at least 1 hour (do this while the dough rises).

Assembly

• Combine 8 oz brown sugar, 1 tablespoon ground cinnamon and ⅛ teaspoon salt in a small bowl. Drain the apples, reserving the juice. Dump the apples onto a paper towel or clean kitchen towel to blot them dry. Generously butter two loaf pans.
• Turn the dough out onto a lightly floured surface. Pat it out to a large rectangle. Spread the apple cubes over the dough then fold the dough to encase the apples. Knead the apple cubes into the dough. Use plenty of flour as the dough will be sticky.
• Divide the dough in ½. Roll one piece of dough to an 8"x12" rectangle. Brush with egg wash and sprinkle half of the cinnamon sugar over the dough. Pat the sugar in place then tightly roll the dough into a log, pinching the seam together. Tuck any apple pieces that escape back into the dough. Place the loaf, seam side down, into one of the prepared pans. Repeat with the remaining dough and filling. Cover the pans and rise until almost doubled in volume, about 1 hour (see note to work ahead).
• Preheat the oven to 350 °F.
• To check if the dough is ready, poke the dough. If the dough springs right back it's not ready. If the dimple slowly fills in the dough is ready for the oven.
• Bake until the bread is deep brown and the internal temperature is 200 °F, about 45 minutes. Cool the bread in the pan for 5 minutes then turn out onto a cooling rack.
• Combine 6 oz confectioner's sugar with enough of the reserved the apple juice to make an icing with the consistency of pancake batter.
• When the bread is still slightly warm, drizzle half the glaze over each loaf. Spread the glaze to cover the top of the bread. The glaze will set while the bread finishes cooling.