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In a large bowl, combine water, yeast, and sugar. Stir and let it rest for 5 minutes.
Add oil and flour; stir to combine.
Add dough to a greased bowl and cover with a tea towel. Let the dough rest for 40 minutes, or until doubled in size.
While the dough is rising, make the filling and crumble.
In the bowl of a stand mixer or using a hand-held mixer, combine the cream cheese and sugar until smooth and creamy. Add the filling to a piping bag with a large round tip and set it aside.
Using a food processor, fork, or clean hands; combine butter, flour, sugar, and salt in a bowl. Make sure the butter is broken down and no larger than a pea when you are done. Set aside.
Preheat oven to 450°F and spray an 11x15-inch sheet pan with nonstick cooking spray.
Add dough to the prepared pan and work it to the edges.
Pipe the cream cheese filling on the dough in three vertical lines, leaving about 2 inches of space between each line.
Top evenly with the crumble and bake for 12-14 minutes, or until the top is golden brown.
Let the sweet bread cool for 10-15 minutes before icing.
In a medium bowl combine confectioners sugar and milk. Add more milk (one teaspoon at a time) to reach your desired consistency.
Drizzle the icing over the sweet bread or use a piping bag with a fine tip.