Grease a large bowl and set aside. In the bowl of a stand mixer, 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 incorporated, 1 minute. Transfer the dough to the prepared bowl. The dough will be sticky.

Cover the bowl with plastic wrap and let the dough rise for 30 minutes. Remove the plastic wrap and fold the dough over itself, turning the bowl a quarter turn and repeating six to eight times. Cover and let rise for another 30 minutes. Repeat this folding process three more times 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 inch Pullman pan with a parchment sling. Lightly flour your work surface, then roll the dough into a 20 by 12 inch rectangle. Spread the melted butter evenly over the dough, then sprinkle the cinnamon-sugar mixture and press it gently into the dough.

Cut the dough crosswise into five strips, then stack the strips. Slice the stack into six equal strips. Fit these layered strips into the prepared loaf pan, cut edges up and side by side. Sprinkle any remaining cinnamon-sugar over the top.

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

Preheat the oven to 350F. Place a sheet pan on a lower oven rack to catch drips. Bake the bread until the top is golden brown, 40 to 50 minutes, or until it registers 200F on an instant-read thermometer.

While the bread is baking, make the glaze: In a saucepan, cook the apple cider and salt over medium-high until reduced to ? cup, about 3 to 4 minutes. Remove from heat and whisk in the cream cheese, butter, vanilla, and optional apple brandy until smooth. Slowly add the confectioners? sugar, whisking until the mixture is smooth and glossy.

Transfer the loaf pan to a wire rack and pour half of the icing over the bread. Let sit for 15 minutes. Remove the loaf from the pan and drizzle the remaining icing over it. Let cool slightly before serving.