Step 1: In a large bowl, dissolve yeast in warm milk with 1 teaspoon of granulated sugar. Let stand for 5-10 minutes until foamy.
Step 2: Stir in the remaining granulated sugar, 1/4 cup melted butter, egg, and salt into the yeast mixture.
Step 3: Gradually add the flour, mixing with a wooden spoon or stand mixer with a dough hook until a soft dough forms. Knead for 5-7 minutes until smooth and elastic. If too sticky, add a little more flour, 1 tablespoon at a time.
Step 4: Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size.
Step 5: While the dough rises, prepare the filling: In a medium bowl, combine dried cranberries, toasted sliced almonds, brown sugar, and cinnamon. Set aside.
Step 6: Once dough has risen, punch it down gently. On a lightly floured surface, roll the dough into a 12x18 inch rectangle.
Step 7: Brush the rolled dough evenly with 1/4 cup melted butter. Sprinkle the cranberry-almond filling over the buttered dough.
Step 8: Cut the dough into 6 equal strips vertically. Stack the strips on top of each other, then cut the stack into 6 equal squares. You should have 6 stacks of 6 squares.
Step 9: Grease a 9x5 inch loaf pan. Arrange the stacked dough squares vertically in the prepared loaf pan, standing them on their edges, slightly overlapping, to create the pull-apart effect.
Step 10: Cover the loaf pan with plastic wrap or a clean towel and let rise in a warm place for another 30-45 minutes, or until nearly doubled.
Step 11: Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and cooked through. If the top browns too quickly, tent loosely with foil.
Step 12: While the bread cools slightly, prepare the glaze: In a small bowl, whisk together powdered sugar, honey, and 1-2 tablespoons of milk or water until smooth and pourable.
Step 13: Let the bread cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Drizzle the honey glaze generously over the warm bread before serving. Enjoy warm!