in a bowl, heat 1 Cup milk, and 1/4 cup butter. Bring the combined temp to 110 Degrees. Then add 1/2 Cup sugar and 4 1/2 teaspoons yeast. Set the bowl aside and combine your dry ingredients. In a separate bowl, mix together 6 cups flour, and 1 1/2 teaspoon salt. Once the yeast mixture begins to froth, add to it the eggs and water. Slowly add the dry ingredients to the wet until fully combined.
Once a dough ball is formed, wrap in plastic wrap and place in the fridge overnight, approx. 8 hours. After 8 hours, remove from the fridge and allow it to come to room temp for an hour before working with the dough.
In a skillet, melt 2 tablespoons butter, then add your diced apples and 1 tablespoon honey. Sautee on medium heat until they begin to soften and turn golden brown. Remove from the pan and set aside.
In the same skillet, melt 2 tablespoon butter, 1 cup crushed walnuts or pecans and 1 tablespoon honey. Sautee on medium heat until they begin to brown and the sugar from the honey caramelizes. Stir frequently and remove from heat before it burns. Combine the nuts with the apples.
Divide the dough in half and work with one half at a time. Roll the dough into a rectangle about a half inch in thickness and the width of your loaf pan. Coat the surface of the dough with 4 tablespoons softened butter, then 1/2 Cup brown Sugar, 1 1/2 teaspoons cinnamon and half the apple mixture.
Starting at one end of the dough, rolling from one end to the other to create a loaf.
Using a serrated knife, cut slices in the roll. Make sure to cut all the way through. You can make the slices to your desired thickness.
Use a pastry brush to coat the dough between the slices with softened butter. This will use aprox. 2 tablespoons butter between the two loaves. Place the pre-cut loaf into a loaf pan and set aside, to let rise one hour before baking.
Use the second half of the dough, to repeat steps 5-8. Once risen, cover loosely with foil and bake for 30 minutes at 350 degrees. 5 minutes from the end of cooking time, remove the foil to brown the top of the loaf. While the loaf is in the oven baking, prepare your frosting.
Once the loaf has finished cooking, let it rest and cool slightly so the frosting wont melt off the top of the loaf.
Create The Frosting
In a medium sauce pan, combine the cream cheese, butter and milk. Cover with a lid and simmer on low. Stir occasionally to prevent burning or curdling of the cheese. Once the cheese and milk combine and become smooth, slowly add 1 cup of the powdered sugar. Taste the frosting to see if additional sugar is needed before adding the remaining 1/2 cup. You may find you like it better without the added sugar. Cook the mixture until the sugar is fully dissolved.
The frosting should coat the back of a spoon, but still be liquid enough it can be easily poured over the loaf. If it is too thick, slowly add additional milk to reach the desired thickness.
Pour the warm frosting over the loaf, serve up and enjoy!
This recipe can be cut in half to make one loaf. Just reduce the serving size at the top of the recipe to one loaf.