OVERNIGHT CINNAMON WREATHS

Overnight Cinnamon Wreaths image

Provided by Taste of Home

Time 55m

Yield 2 wreaths (12 slices each).

Number Of Ingredients 18

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2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (110° to 115°)
2 large eggs
1/2 cup butter, softened
1/2 cup sugar
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
FILLING:
1 cup packed brown sugar
4 teaspoons ground cinnamon
1/2 cup softened butter, divided
EGG WASH:
1 large egg
2 teaspoons water
GLAZE:
2 cups confectioners' sugar
1/4 cup half-and-half cream
2 teaspoons vanilla extract

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight., In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll 1 portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.), Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling., Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°., For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown., For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.

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