Cinnamon Roll Wreath

Method

1. In a large bowl, pour yeast into lukewarm water. Stir and let sit for 5 minutes until bubbly. Mix in 1/2 cup melted butter along with the milk, sugar, salt and beaten eggs.
2. Add flour, 1 cup at a time, mixing well after each addition until dough begins to feel stiff. Tum dough onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a buttered bowl, cover, and let rise in a warm place for about 1 hour or until it has doubled in bulk.
3. While dough is rising, mix brown sugar and cinnamon in small bowl. Once dough has risen, punch it down. Divide in half. Roll one half into a large rectangle. Spread with softened butter and sprinkle with half of the filling mixture, and half the nuts and raisins if you are using them.
4. Beginning at the long end, roll up jelly-roll style, shape into a wreath and pinch ends to seal. Repeat with the remaining dough. Place both on a buttered cookie sheet and use a sharp knife to cut each round three-fourths of the way down, into eighths, Cover and let rise for 30 minutes.
5. Bake for 30 minutes at 350°F. Mix the confectioner's sugar and 2 to 3 tablespoons of milk to make the icing. Drizzle over wreaths.