Grease and Line: Prepare two bread pans by lining them with parchment paper and greasing the sides with butter or nonstick spray.

Warm the Milk Mixture: In a saucepan over low heat, warm the milk, water, butter, and sugar just until the butter melts and the mixture is warm but not hot (about 110°F). Remove from heat.

Activate the Yeast: Stir in the yeast, cover the bowl, and let it rest for 5-10 minutes until the yeast becomes foamy.

Mix the Dough: In a large mixing bowl, add the flour and create a well in the center. Pour in the warm yeast mixture and eggs. Gently mix until a soft dough forms. If the dough is sticky, add additional flour 1 tablespoon at a time until it becomes smooth and elastic.

First Rise: Cover the bowl with plastic wrap and let the dough rise at room temperature for 1 hour, or until doubled in size.

Prepare the Apples: Peel and grate or dice the apples into small pieces.

Melt the Butter: In a small saucepan, melt the butter over medium heat. Stir in the vanilla extract, sugar, and cinnamon.

Coat the Apples: Add the apples to the saucepan and toss them in the butter mixture. Cook for 3-5 minutes, then remove from heat and let cool slightly.

Roll Out the Dough: Lightly flour a work surface and roll out the dough into a large rectangle, about 18x20 inches.

Spread the Filling: Evenly spread the buttered apple filling across the dough, leaving a ½-inch border.

Cut into Strips & Squares: Slice the dough into 5 long strips, then cut each strip into squares.

Layer in the Pans: Loosely stack the squares on their sides inside the prepared bread pans, allowing room for the dough to expand.

Second Rise: Cover the pans and let the dough rise again for 30 minutes.

Preheat the Oven to 350°F (175°C).

Bake for 25-30 Minutes: The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean.

Cool the Bread: Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack.

Melt Butter & Sugar: In a saucepan over medium heat, melt the butter and brown sugar until smooth. Stir in the vanilla extract and heavy cream.

Whisk in Powdered Sugar: Remove from heat and whisk in powdered sugar until the glaze is smooth and slightly thickened.

Drizzle Over Bread: Once the glaze has cooled slightly, drizzle over the cooled bread before serving.