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1
Put milk into a small saucepan and heat on medium heat until steamy (but not boiling).
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2
Remove from heat.
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3
Stir in the butter and sugar until the butter has melted and the sugar dissolved.
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4
Pour into a mixing bowl.
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5
Mix in yeast mixture and egg.
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6
Mix in salt and cinnamon.
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7
Slowly add in 1 cup of the flour.
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8
After the first 1 cup of flour gradually add more flour until a soft dough starts to form a ball and pull away from the sides of the bowl.
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9
Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth adding more flour as needed to keep the dough from being too sticky.
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10
Note that the dough should remain soft, so take care not to add too much flour.
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11
Place the dough in an oiled bowl cover with plastic wrap.
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12
Let rise for an hour or until the dough has doubled in size.
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13
Press the dough down to deflate it a bit.
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14
Use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface.
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15
If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again.
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16
Like pizza dough, the dough needs time to relax while you are forming it.
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17
Brush the dough with melted butter, leaving at least a half inch border on the edges so the dough will stick together when rolled.
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18
Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of the mixture.
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19
Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or jam/jelly.
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20
You could even sprinkle on some cream cheese for a creamier filling.
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21
Carefully roll the dough up lengthwise, with the seam on the bottom.
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22
Carefully transfer to a greased baking sheet.
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23
Form a circle with the dough on the baking sheet, connecting the ends together.
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24
Using scissors, cut most of the way through the dough, cutting on a slant.
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25
Work your way around the dough circle.
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26
After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle.
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27
The dough circle will look like a wreath when you are done.
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28
Cover lightly with plastic wrap and set in a warm area for a second rise.
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29
Let rise for about 40 minutes to an hour; the dough should again puff up in size.
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30
Preheat the oven to 350F.
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31
Whisk together the egg yolks and cream.
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32
Use a pastry brush to brush over the dough.
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33
Bake in the oven for 25-30 minutes.
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34
After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.
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35
Remove from oven and let cool completely.
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36
Whisk together powdered sugar and water to create a final glaze (optional).
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37
Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny.
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38
Drizzle the glaze in a back and forth motion over the pastry.
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39
Chopped and changed recipe but its originally from Simple Recipes by Elise Bauer.
