1 ½cupsfinely choppedpeeled apples (I used one large granny smith)
2teaspoonsapple pie spice
2ouncesof softened cream cheese
Enough milk to make the consistency spreadable2-3 tablespoons, approximately
In a small saucepan heat milk just until warm, about 110 degrees.
In a large bowl combine warm milk and yeast, stir until yeast is dissolved. Let stand 5 minutes.
Add the egg, the ¼ cup melted butter, the granulated sugar and salt to yeast mixture.
Beat with mixer on medium speed until combined. Add half of the flour; beat on low for 30 seconds. Scrape bowl as needed.
Beat 3 minutes on medium. Stir in the remaining flour.
Shape dough into a ball. Place dough in a greased bowl, turning once.
Cover and let rise in a warm place until nearly doubled in size, approximately 45-60 minutes.
Grease a 9x5 inch loaf pan.
Turn dough out onto a lightly floured surface. Roll the dough into a 20x12-inch rectangle.
Brush with the ¼ cup melted butter. Sprinkle with apples, brown sugar and apple pie spice.
Cut rectangle in half lengthwise to make two 20x6 inch pieces. Cut each piece crosswise into five 6x4 inch strips. Carefully make two stacks of five 6x4 inch strips. Carefully make two stacks of five strips each. Cut each stack into 4x2 inch pieces.
Loosely stager pieces in prepared pan, cut sides up. Cover, and let rise in a warm place for about 45 minutes.
Preheat oven to 350 degrees. Bake for about 45 minutes or until golden brown.
Cool in pan for 10 minutes. Remove from and place upside down on platter. Cool for twenty more minutes.
Drizzle with icing.
In a bowl beat together the cream cheese, powdered sugar and vanilla until smooth. Beat in enough milk to make a drizzling consistency.