In a large bowl, combine lukewarm milk with sugar & yeast. Allow to sit for 5-10 minutes until frothy.
Add butter, egg, flour & salt. With an electric mixer, beat on low for about 3 minutes. Dough will be soft. Transfer to a lightly floured work surface. Using lightly floured hands, knead for 1 minute then shape into a ball.
Place the dough in a greased bowl & cover with plastic wrap. Place in a draft-free area to rise until doubled in size about 1 1/2 hours. As dough rises, prepare filling. Butter a 11 3/4 x 4-inch ribbed semi-circle bread pan. Sprinkle with everything bagel seasoning making sure to get the seasoning up the sides & on the ends of the pan. Set aside.
Filling
In a small bowl, using a hand mixer, beat all of the filling ingredients together until combined. Set aside but don’t refrigerate unless making well in advance.
Assembly
Flip dough on a lightly floured work surface & with a rolling pin, roll out the dough until it is 1/4-inch thick. Spread cream cheese filling on top & sprinkle with sliced green onions. Using a 3 1/2-inch circle cookie cutter, cut into circles. Fold circles in half & line prepared pan, round side down fitting into the ‘ribs’ of the pan. Tuck the remaining pieces that are leftover into the crevice’s between the folded circles.
Cover with oiled plastic wrap & allow to rise once again in a draft-free area until puffy, about 30 minutes.
Preheat oven to 350 F. when bread is nearly finished rising.
Bake until golden brown, about 30-35 minutes. Remove from oven & place on wire cooling rack. Cool for 10 minutes in the pan then remove from pan, slice or pull apart & serve.
Recipe Notes
If you prefer, you can make your own everything bagel seasoning with 1 Tbsp each poppy & sesame seeds, 1 1/2 tsp each dried minced onion & garlic flakes & 1 tsp coarse salt.
For this pull-apart loaf I used a European ribbed semi-circle bread/cake pan. The size is bigger than a 9 x5-inch loaf pan so it is quite easy to fit all the dough into it.
Brion & I really enjoyed this bread made into a savory French toast for brunch.