To prepare dough: combine warm water, 1⁄2 teaspoon sugar, and yeast in a large bowl. Let stand at room temperature for 10 minutes or until foamy.

While yeast is activating, combine milk and butter in small saucepan and heat briefly to melt butter. Remove from heat; cool.

Combine flour, 1⁄4 cup sugar, and salt in mixing bowl fitted with a paddle attachment and beat until fully blended.

Add milk/butter mixture and egg to yeast mixture and gently stir to blend. Slowly add to flour mixture and beat until dough pulls away from sides of the bowl.

Turn dough out on a lightly floured surface; knead the dough for 1 minute. Transfer to a bowl that’s either buttered or sprayed with cooking spray, cover loosely and set in a warm, draft-free spot to rise for about 60 to 75 minutes, or until the dough has doubled in size.

Gently punch dough down and turn out onto a lightly floured surface. Fold in the two outer sides of dough to meet in the middle, then fold in the upper and lower sides of dough to meet in the middle, forming the dough into a square shape. Cover loosely and let stand for 10 minutes.

To prepare cinnamon sugar: while the dough is resting, combine brown sugar, white sugar and cinnamon in a small bowl and mix to blend. Heat butter in a microwave-safe measuring cup for 30 to 45 seconds, or until melted. Reserve.

Grease two 9x5-inch loaf pans with butter or cooking spray.

With a floured rolling pin, roll the dough into a 26x12-inch rectangle on a lightly floured surface. Brush top of dough with melted butter; sprinkle ⅔ of cinnamon sugar blend evenly over dough. Slice dough in half, forming two 13x12-inch halves.

For each half: fold the dough into thirds, forming a 4x12-inch rectangle. Pinch outer edges of dough gently to seal seams.

Roll dough out into a 7x13-inch rectangle. Brush top of dough lightly with butter and sprinkle half of remaining cinnamon-sugar blend evenly over the top. Starting at the long end of dough, roll up jelly roll-style. Place, seam side down, in the buttered loaf pan. Repeat with remaining dough.

Cover loaf pans loosely with film wrap; let rise in a warm draft-free place for 1 hour, or until almost doubled in size.

Preheat oven to 400 degrees F.

Bake for 45 minutes, or until golden brown. Cover each loaf pan loosely with aluminum foil during the last 20 minutes to prevent over-browning.

Remove loaf pans from oven; cool for 5 minutes, gently remove bread from loaf pans.

To prepare vanilla cream cheese spread: combine cream cheese, powdered sugar, vanilla, and 1 tablespoon milk in a bowl and whisk until smooth. Add additional milk, as needed, to form a spread-like consistency.

Serve cinnamon bread warm with cream cheese spread.