Yield: one 9x4-inch loaf pan (or 9x5-inch)
Place yeast in the bowl of a stand mixer. Dissolve yeast in warm milk. Add 1/2 tablespoon of sugar. Stir to combine. Let stand for 5-7 minutes until yeast has activated and mixture is foamy.
Add remaining sugar, egg, melted butter, and salt to yeast mixture. Whisk together. Attach dough hook to stand mixer. Add half of flour and mix on low speed. Scrape bowl as needed to ensure thorough mixing. Add in remaining flour and continue to mix on low speed until dough comes together. Increase speed to medium and knead until dough forms into a ball. If dough is too wet, add 1-2 tablespoons of flour.
Place dough in a lightly greased bowl. Cover with plastic wrap and cover with kitchen towel. Allow to rise at room temperature until doubled in size, about 50-60 minutes.
Lightly grease bread pan. Place dough a floured working surface. Roll dough to a rectangle 20 x 12-inches. Spread 1/4 cup melted butter over dough.
Filling: Toss together apples, brown sugar and cinnamon. Evenly distribute apple mixture over dough.
Cut rectangle in half lengthwise (the long way). Cut each half into 5 strips vertically. Make two stakes using the 10 strips of dough. Cut each stack into three parts.
Place the stacks on their sides in the prepared bread pan. Stagger stacks, or simply file them in rows. Pour any apple cinnamon sugar mixture that may have escaped into the bread pan.
Cover bread pan with plastic wrap. Allow bread to rise until it reaches the top of the bread pan.
Preheat oven to 350 degrees F. Bake for 50-55 minutes until top of the bread is golden brown and internal temperature registers at least 200 degrees F on a kitchen thermometer. Allow to cool in pan for 5 minutes. Gently unmold from pan and allow to cool slightly on wire rack.
To make honey glaze: Beat together butter and honey until smooth. Add powdered sugar and mix until smooth. Add milk 1 teaspoon at a time, until desired thickness is achieved. Immediately drizzle over apple cinnamon pull apart bread.