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Mix two cups of flour, sugar, yeast, and salt in a medium bowl.
Heat milk and butter until melted, then add water and let rest until warm.
Pour the milk mixture over the flour-yeast mixture and mix until moistened.
Add eggs one at a time, mixing after each addition.
Add remaining flour and mix until smooth.
Knead the dough gently until smooth and no longer sticky.
Cover and let rise in a warm place until doubled in size.
Make the lemon sugar filling by mixing sugar, lemon zest, and orange zest.
Preheat the oven to 350°F and grease a loaf pan.
Roll the dough into a rectangle and spread melted butter over it.
Cut the dough into strips, sprinkle with lemon sugar, and stack.
Slice the stack into rectangles and transfer to the loaf pan.
Let the dough rise until puffy, then bake until golden brown.
Make the cream cheese icing by beating cream cheese and powdered sugar, then adding milk and lemon juice.
Cool the loaf and spread icing on top.