Ingredients
1cupwhole milk
⅔cupgranulated sugar
1½tbspRed Star platinum yeast,(2 standard size packets)
½cupunsalted butter,softened to room temperature and cut into 4 pieces
2large eggs,at room temperature
½tspsalt
4½cupsall purpose flour,spoon & leveled, plus more for hands/work surface
6tbspunsalted butter,softened to room temperature
½cupgranulated sugar
1½tbspground cinnamon
1cupconfectioner’s sugar
½tsppure vanilla extract
2tbspmilk
Preparation
Heat milk to about 95 degrees F using the microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment. (Or use a handheld mixer or by hand).
With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit for about 5 to 10 minutes until the yeast is foamy. If the yeast does not dissolve and foam, start over with fresh active yeast.
At low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces.
At low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat for about 6 minutes longer until the dough is soft and supple.
Transfer the dough to a lightly floured surface and knead it by hand for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl.
Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place* for about 1 to 2 hours until doubled in size.
Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and, with floured hands, pat down to roughly form a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
Spread the softened butter all over the dough.
In a small bowl, toss the cinnamon and sugar together until combined, and then sprinkle evenly over the dough. Tightly roll up the dough to form a 20-inch long log.
Cut into 20 1-inch rolls, only slicing ¾ of the way through so they are still connected at the bottom. Use kitchen shears if needed.
Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first.
Repeat with each roll, forming into a circle and overlapping each. Again, kitchen shears help to cut any dough while shaping.
Place a ramekin in the middle of the wreath. This will help it hold its shape.
Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing. Use a large one with no edges so it can slide under easily.
Allow to rise again in a warm environment for about 45 minutes to 1 hour until puffy.
Preheat the oven to 350 degrees. Bake for about 25 minutes, until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing.
Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.
