Apple Dumpling Pull-Apart Bread

Directions

1. In a Dutch oven over medium heat, melt butter. Add the next 6 ingredients; stir to combine. Cook, covered, stirring occasionally, until apples have softened and released their juices, 10-12 minutes. With a slotted spoon, transfer apples to a 15x10x1-in. baking pan; spread into a single layer. Add cider to the Dutch oven and bring to a boil; cook, stirring, until juices thicken and reduce to 1/2 cup, 10-12 minutes. Remove from heat; add vanilla. Pour over the apple slices; cool completely. (Filling can be made 24 hours in advance and refrigerated.)
2. For the dough, dissolve yeast in warm water. Add milk, sugar, oil, salt and 1-1/4 cups flour. Beat on medium speed until smooth, 2-3 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
4. Punch down dough. Turn onto a lightly floured surface. Roll dough into an 18x12-in. rectangle; spread apple mixture to within 1/2 in. of edges. Cut into twenty-four 3x3-in. squares. Place 12 squares on edges in each of 2 parchment-lined 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Meanwhile, preheat oven to 350°.
5. Bake until well browned, 60-70 minutes. For the cider sauce, bring 3-1/2 cups cider and brown sugar to a boil. Cook, stirring, until sauce is reduced to 1 cup, about 25 minutes. For the glaze, beat confectioners' sugar, cream cheese, 1/4 cup butter, 1 teaspoon vanilla and enough remaining apple cider to reach desired consistency.
6. Add remaining 1/4 cup butter and 1/2 teaspoon vanilla to cider sauce. Cook and stir until sauce is thickened. Cool slightly. Drizzle the sauce and glaze over loaves. Cool completely in pans on wire racks. Lifting with parchment, remove loaves from pans. Pull apart, or slice if desired.