In a large bowl, mix the flour, yeast, sugar and salt until well blended. Always start with the less amount of flour (2 1/2 cups) so that you can add later if you feel the dough is too sticky. Mix those ingredients well.
In another bowl, mix the milk, melted butter, orange zest and egg and then add them to the flour mixture.
Use a wooden spoon (or stand mixer if you’d like) to mix the dough. If the dough is very sticky, add a 1/4 cup of flour at a time and mix it in to see if you need more.
The dough should not feel dry, rather soft and slightly sticky to your fingers, but not loose.
Use your hands to gently fold the dough to make it as smooth as you can (just two minutes).
Cover the dough and let it rise for about two hours until it has doubled in size.
On a floured marble/kitchen counter, roll out the dough into a rectangle about a quarter of an inch thick.
Brush the surface of the rectangle with melted butter and sprinkle the cinnamon sugar mixture. Press down the cinnamon sugar mixture slightly to stick it to the dough.
Use a knife or pizza wheel to cut up the dough into 2 inch squares.
Take one squared dough and top it with a slice of persiMon®, a couple of cranberries and another piece of squared dough (with cinnamon filling facing up). Layer another piece of persiMon®, cranberries and dough. repeat until you’ve got about three layers of fruit in between the dough. Then start over again with a new piece of squared dough rather than layering a tower of fruit and dough. You should have about 7-8 stacked pieces of dough, each about three layers of dough and fruit.
Take a parchment lined loaf pan and arrange the stacks of fruit and dough sticking them together as close as possible to fit them in the pan.
Cover the pan and let it rest for another hour.
At this point you can refrigerate the loaf for up to two days and bake it straight from the fridge.
Preheat the oven to 375 degrees Fahrenheit and bake the pull apart bread for 40 minutes until golden and puffed.
Remove the pan from the oven and let it cool for 10 minutes. Remove the bread from the loaf pan and drizzle with the glaze. Pull apart pieces of bread and enjoy!
Mix all ingredients in a bowl, thinning out the glaze with extra milk or thickening it with extra sugar if needed.
Glaze may be stored in the fridge for a week. If it hardens, just microwave it for ten seconds or let it sit at room temperature until it loosens up.