In a large bowl (the bowl for your stand mixer if using) add the yeast, sugar and warm water and whisk gently to combine. Allow to sit for 10 minutes until the mixture is foamy.
Add the remaining dough ingredients and knead using a stand mixer with the dough hook on low speed for 5 minutes, or by hand for 7 minutes, or until the dough forms a soft ball that springs back when lightly pressed. You should be able to handle the dough without it being too sticky, so add slightly more flour if you need.
Transfer into a large clean bowl and cover in glad wrap or a clean tea towel and put in a warm place to rise for 40-50 minutes or until almost doubled in size (see note 2)
Tip the dough out of the bowl onto a lightly floured surface and gently roll out into a rectangle that is approximately 45cm x 25cm (17.5" x 10").
Combine the brown sugar and spices in a small bowl. Spread the softened butter evenly over the dough and sprinkle the sugar and spice mixture evenly over top of the butter.
With the longest edge close to you, tightly roll the dough up into a roll, pinching the end slightly to seal the roll.
Shaping the wreath
It may be easier to shape the wreath on the tray you're baking it on so that you don't have to move the shaped roll too far.
Prepare the oven tray you will be using by lining it with baking paper or a silicone baking mat. Using a sharp knife, slice the roll in half lengthways, right down the centre. Gently rotate each half of the roll so that the open side is facing upwards.
Pinch together the two pieces at the top and carefully twist the two pieces together, trying to keep the open side facing up as much as possible. When you get to the end, pinch the ends together and carefully form the twist into a circle, again pinching the ends together.
Cover the roll with the same tea towel and leave in a warm place to rise again for 45 minutes or until almost doubled in size.
While the wreath is rising, heat the oven to 180°C and then bake for 15 minutes or until the wreath is just starting to go brown on top. Remove from the oven and allow to cool slightly before glazing.
Vanilla Glaze
Mix all ingredients together and pour over the rolls immediately before serving.
If you are not eating the bread immediately, skip the glaze step, cover and store at room temperature overnight or in the fridge for a couple of days until you are ready to serve. Warm the wreath in the oven when you are ready to eat and then glaze it. You can also freeze the wreath on the day of baking in a large snaplock bag. Thaw overnight in the fridge and then heat in the oven (180°C/350°F for around 10 minutes or until warmed all the way through) before glazing and serving.
Notes
1. If you don't have a thermometer, you want to use tap water that is quite warm to the touch - warmer than lukewarm but less than hot!2. If the weather is warm I leave the by a sunny window to rise, if it's cooler you can put it in your hot water cupboard or heat your oven to the lowest setting, turn it off and leave the dough in there to rise.
Nutrition Facts
Cinnamon Roll Wreath
Amount per Serving
Calories
269
% Daily Value*
Fat
7
g
11
%
Saturated Fat
4
g
25
%
Cholesterol
34
mg
11
%
Sodium
186
mg
8
%
Potassium
76
mg
2
%
Carbohydrates
46
g
15
%
Fiber
1
g
4
%
Sugar
21
g
23
%
Protein
4
g
8
%
Vitamin A
230
IU
5
%
Calcium
41
mg
4
%
Iron
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.