FOR THE BREAD: – 3 & 1/2 cups (420g) all-purpose flour – 1 teaspoon salt – 1 cup (236ml) whole milk, warm (110°F) – 1/4 cup (59ml) water, warm (110°F) – 1/4 cup (50g) granulated sugar – 1/4 cup (56g) unsalted butter, melted – 2 & 1/4 teaspoons yeast* – 1 large egg FOR THE COATING: – 1/2 cup (100g) granulated sugar – 1/2 cup (100g) firmly packed light brown sugar – 1 tablespoon ground cinnamon – 1/2 cup (113g) unsalted butter, melted FOR THE CREAM CHEESE ICING: – 4 ounces (113g) cream cheese, at room temperature – 1 cup (110g) confectioners' sugar, sifted – 2 tablespoons whole milk – 1 teaspoon vanilla extract