In a medium bowl, mix the warm milk, yeast, and that 1 tablespoon of sugar. Whisk in 2 cups of flour until you've got a smooth mixture. Let this little potion sit in a warm spot for about 30 minutes or until it doubles in size.
Once the starter is puffy and ready, add it to your mixer. Toss in the eggs, salt, the rest of the sugar, and the melted butter. Mix on medium for a minute—just until they're all mingling together. Gradually add in the remaining flour until the dough is soft and a tad sticky. Use the dough hook attachment for a 5-minute knead.
Shape your dough into a cozy ball and let it rise in the same bowl (covered with plastic wrap) until it's doubled in size, which will take about 2 hours.
While the dough is rising, beat together the cream cheese filling ingredients until smooth as silk.
In a saucepan, combine all the cranberry filling ingredients. Cook this over medium heat, stirring like you mean it, until it thickens up.
Preheat your oven to 375°F (190°C). Split the dough into two. On a lightly floured surface, roll out one half into a 12x18 inch rectangle. Imagine the dough is divided lengthwise into thirds. Cut slits along the outer thirds.
Spread half the cream cheese filling and half the cranberry filling down the center. Fold the strips over the fillings, alternating sides and stretching a bit to cover. Repeat with the other piece of dough and remaining cream cheese and cranberry filling.
Transfer these beauties to a baking sheet and let them rest for 30 minutes. They'll puff up a bit more.
Brush the loaves with the beaten egg for that perfect shine. Bake in the preheated oven for about 35 to 40 minutes, or until they’re golden and singing with color.