4 1/2 cups all-purpose (plain) flour 1/3 cup + 4 tablespoons granulated sugar .25 ounce / 7 gram dried instant yeast sachet 1/2 teaspoon sea salt 1 cup + 8 tablespoons whole milk, lukewarm 3 large eggs, at room temperature 1/2 cup + 1/3 cup unsalted butter, at room temperature 1/2 cup light brown sugar 2 tablespoons ground cinnamon 8 ounces / 230 grams cream cheese, at room temperature 1 cup confectioners' (icing) sugar 1 tablespoon vanilla extract

Set out all the ingredients needed beforehand.

Begin by making the dough. Combine the flour, 1/3 cup granulated (caster) sugar, yeast and salt in the bowl of an electric stand mixer fitted with the dough hook.

Add in 1 cup of the milk and two of the eggs.

Begin to mix on low speed until the dough combines and forms a ball around the hook. Increase the speed to medium and continue to mix until very smooth and sticky, 4 to 5 more minutes.

Continue mixing the dough and begin to add in 1/2 cup of the butter, 1 tablespoon at a time until it is all incorporated. Increase the speed to medium-high and mix for 5 more minutes, or until very smooth and elastic.

Transfer the dough to a large lightly greased bowl and cover with plastic wrap. Let rise for 1 1/2 to 2 hours or until doubled in size.

Meanwhile, prepare the cinnamon sugar filling by combining the remaining 1/3 cup of butter, brown sugar, remaining 4 tablespoons of caster sugar and ground cinnamon until smooth. Set aside until needed.

Once the dough has risen, transfer it to a lightly floured work surface and flour the top. Roll the dough into a 1/2 inch / 1.3 centimeter thick rectangle.

Spread the prepared cinnamon sugar filling over the face of the dough.

Starting with the longest side, roll the dough into a tight log shaped roll.

Using a serrated knife, slice the roll into 1 inch / 2.5 centimeter pieces.

Arrange the pieces on a parchment lined 11 inch / 30 centimeter circular baking pan or cake tin so that they are just touching. Cover with plastic wrap and let rise in a warm place for 30 more minutes.

Meanwhile, preheat the oven to 375 Fahrenheit / 190 Celsius.

Once risen, brush the top of the wreath with the remaining egg. Bake until golden brown and the filling is bubbling, 25 to 30 minutes. Remove from the oven and let the wreath cool in its pan for 15 minutes before inverting out onto a wire rack to cool completely.

While the wreath is cooling, make the cream cheese glaze. In the bowl of an electric mixer fitted with the beater attachment, beat the cream cheese on high speed until light and fluffy. Add the confectioners' (icing) sugar and beat until just combined. Lower the mixer speed to medium and add in the vanilla followed by the remaining 8 tablespoons of milk.

If the glaze is too thick, add more milk, 1 tablespoon at a time, until it is smooth enough in consistency to drizzle.When the wreath has cooled, drizzle with the cream cheese glaze.Serve and enjoy the wreath warm.

Cinnamon roll wreath

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