INGREDIENTS
For the Dough
- 3¼ to 3½ cups all-purpose flour (390g-420g)
- ⅓ cup granulated sugar (66g)
- 1 packet instant yeast (7g, 0.25oz)
- 1 teaspoon salt
- ¼ teaspoon grated nutmeg
- ½ cup warm milk (110-120F / 120ml)
- ½ cup unsalted butter melted (113g)
- 3 large eggs room temperature
- ½ teaspoon vanilla extract
For the Filling
- ¾ cup light brown sugar firmly packed(165g)
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter melted (57g)
For the Icing
- 1¼ cup powdered sugar (150g)
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- green, purple, and yellow sanding sugar
DIRECTIONS
For the Dough
- In the bowl of a stand mixer, whisk together 3¼ cups flour, sugar, yeast, salt, and nutmeg. Add the milk, butter, eggs, and vanilla. Using the dough hook attachment, mix on medium-low speed until a smooth and sticky dough forms, about 15 minutes, scraping down the bowl a few times throughout mixing. The dough will be loose, almost like a stretchy cake batter. It should feel tacky but not stick to a clean finger when quickly touched. Add the remaining ¼ cup of flour if the dough is sticking to your finger after 15 minutes. Scrape the dough down into the bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
- On a lightly floured work surface, turn out the risen dough. Roll and stretch the dough into a 10x20-inch rectangle. Let it rest while you make the filling.
For the Filling
- In a small bowl, combine brown sugar, cinnamon, and butter, stirring until well combined. Spread the filling over the dough, leaving a ½-inch border on one long side.
- Starting at the long side opposite the border, tightly roll up the dough into a log, pinching the seam to seal. Roll seam side down. Carefully transfer to a piece of parchment paper. Bring the two ends together to form a wreath, and pinch the ends together to create a wreath.
- Place the wreath with the parchment paper on a rimmed baking sheet, reshaping the wreath into a circle, if needed. With scissors, cut the edge of the dough to allow expansion and prevent cracking as the dough rises. Loosely cover and let rise until doubled in size, 45 minutes to 1 hour.
- While rising, preheat the oven to 350F.
- When risen, use a sharp knife or kitchen shears to make cuts about a third of the way through, spaced 1 inch apart all around the outside of the dough ring.
- Uncover and bake for 25 to 30 minutes or until golden brown. Let cool completely on the pan. Transfer to a serving platter.