Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch. Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
Make the cream cheese / butter filling: In a large bowl spoon all of the filling ingredients together until combined. Cover tightly and set aside until ready to use.
Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface and with a floured rolling pin, roll out until the dough is about 1/4 inch thick. Spread cream cheese filling on top. Using a 3.5 - 4 inch circle cookie cutter, cut into circles. I get about 12 circles. Fold circles in half and line in prepared baking pan, round side up.
Adjust the oven rack to the lower third position then preheat oven to 350°F.
Brush dough with the 2 Tablespoons of melted butter and sprinkle with everything but the bagel seasoning on top. Use as much of the seasoning as you want.
Bake until golden brown, about 30-35 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. Remove from the oven and place on a wire rack. Cool for 10 minutes in the pan, then remove from the pan and serve warm.