Grease a large bowl and set aside. In the bowl of a stand mixer fitted with a paddle, combine the apple cider, granulated sugar, and yeast, and let sit until the yeast has dissolved, about 5 minutes. Add the eggs and salt and mix on low until well combined.

Add the flour, mixing on low speed until incorporated, 1 to 2 minutes. Add the butter, one piece at a time, mixing until completely incorporated after each addition.

Increase the speed to medium and beat the butter into the dough until all the little butter pieces are incorporated, about 1 minute. Transfer the dough to the prepared bowl.

Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic wrap and gently pull the dough up and fold it over itself. Give the bowl a quarter turn and fold the dough over again. Repeat six to eight more times.

Cover the bowl with plastic wrap and let the dough rise for another 30 minutes. Repeat the folding process three more times every 30 minutes for a total rise time of 2 hours.

Tightly cover the bowl with plastic wrap and refrigerate overnight or up to 72 hours.

In a small bowl, mix together the granulated sugar, cinnamon, and salt for the filling.

Grease and line a 9 by 4 by 4 in Pullman pan with a parchment sling. Lightly flour your work surface and roll the dough into a 20 by 12 in rectangle.

Spread the melted butter evenly over the dough with a pastry brush. Sprinkle the cinnamon-sugar mixture over the dough and press it gently into the dough with your hands.

Cut the dough crosswise into five strips (about 12 by 4 in), then stack the rectangles on top of each other. Slice the stack into six equal strips about 4 by 2 in.

Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Sprinkle any leftover cinnamon-sugar over the top.

Cover the pan with plastic wrap and let it rise in a warm place until almost doubled in size, 45 to 60 minutes.

Preheat the oven to 350F and place a sheet pan on a lower rack to catch drips.

Bake the bread until the top is golden brown, 40 to 50 minutes, or until the internal temperature reaches 200F. Check halfway through and cover with foil if browning too quickly.

While the bread is baking, reduce the apple cider and salt in a medium saucepan over medium-high heat until it reduces to ¼ cup, about 3 to 4 minutes. Remove from heat and whisk in the cream cheese, butter, vanilla, and apple brandy if using, until smooth.

Slowly whisk in the confectioners’ sugar until the mixture is smooth and glossy.

Once baked, pour half of the icing over the bread immediately and let sit for 15 minutes. Remove the loaf from the pan using the sling and drizzle the remaining icing over it. Let cool slightly before serving.