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Place the warmed milk, oil and sugar into a bowl. Sprinkle over the yeast and 1 cup of flour. Fold in carefully, cover and set aside in a warm place for 1 hour.
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In the meantime, make the filling. Place the brown sugar, cinnamon, mixed spice, nutmeg, vanilla, orange zest, wattleseed (if using) and sultanas into a bowl and mix to combine. Set aside.
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Add the remaining flour, plus baking soda and baking powder to the yeast mixture. Roll out the dough on a lightly floured surface to form a 30cm x 40cm rectangle.
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Brush dough with half the melted butter, sprinkle evenly with the spiced filling mixture. Roll lenghwise to enclose, trim and cut into 10-12 pieces. Arrange pieces in a well-greased and lined 9cm x 22cm loaf tin. Set aside for 30 minutes or until doubled in size.
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Preheat the oven to 180°C (350°F). Brush with remaining butter and bake for 30 minutes or until golden and puffed. Allow to cool in the tin for 15-20 minutes.
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To make the cream cheese glaze, place the cream cheese and icing sugar in a bowl and mix with electric beaters until light and fluffy. Add the spices and beat to combine. Add the milk a little at a time until the glaze reaches a nice pourable consistency.
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To serve, pour the glaze over the loaf, with any leftover on the side for additional drizzling.