1 (16- to 18-ounce) round loaf Italian or sourdough bread
1/2 cup Land O Lakes® Butter, melted
1/2 cup firmly packed brown sugar
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 cup powdered sugar
1 ounce cream cheese, softened
1 tablespoon Land O Lakes® Butter, softened
2 tablespoons Land O Lakes® Half & Half
1/2 teaspoon vanilla
Heat oven to 350ºF. Place two (24-inch) pieces aluminum foil, crossing one over other, on flat surface.
Cut bread, using serrated knife, in grid pattern, spacing about 1 inch between rows. (Do not cut through bottom crust.) Set aside.
Combine all remaining bread ingredients in bowl; mix well.
Place loaf into center of aluminum foil pieces. Spoon butter mixture into cut areas of bread, spreading some over top of bread. Wrap foil loosely around bread. Place onto ungreased baking sheet.
Bake 30 minutes. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and top is crunchy.
Combine powdered sugar, cream cheese and butter in bowl; mix well. Stir in half & half and vanilla. Drizzle over warm bread.
Serve immediately. Pull out individual bread pieces, using tongs or 2 forks and reaching down into the loaf to include filling and bread.
To make ahead and freeze, assemble bread with butter mixture. Wrap in aluminum foil; freeze. When ready to serve, bake 25 minutes at 350ºF. Pull back foil; continue baking 5-10 minutes or until loaf is golden brown and top is crunchy. Glaze as directed.