Cardamom Cinnamon Roll Wreath

Directions

1. In the bowl of a stand mixer fitted with a dough hook, combine yeast, 2 teaspoons sugar and warmed milk. Whisk gently to combine, then allow to sit for 5 to 10 minutes, until frothy. If yeast does not become frothy, discard contents and start over with fresh packets of yeast.
2. Add remaining sugar and butter. Mix at low speed for about 1 minute, until well combined and butter is broken into chunks. Add eggs, vanilla and orange zest. Mix until well combined.
3. In a medium-sized bowl, whisk together flour, cinnamon, cardamom and salt. Add flour mixture to the wet mixture slowly, about 1/2 cup at a time, allowing it to fully incorporate before each addition.
4. Increase mixer speed to medium and mix until a large smooth, sticky mass of dough forms. If the dough is so sticky that it sticks to the sides of the bowl, add flour, 1 tablespoon at a time, until the dough comes away from the sides of the bowl. Allow to knead at medium speed for 5 minutes, until dough is smooth and elastic.
5. Turn off mixer, move dough to a lightly floured surface and use your hands to knead for 2 minutes. Place dough into a large greased bowl, lightly grease top of dough and cover with a dry tea towel. Set aside to rise in a warm place for 1 1/2 to 2 hours, until doubled in size.

1. In a small bowl, combine butter, brown sugar, cinnamon and cardamom. Beat until well combined and fluffy. Add flour and mix until well combined.

1. In a small bowl, combine powdered sugar, milk, vanilla, cinnamon and cardamom. Whisk until smooth and creamy. If glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until desired consistency is achieved.

1. Punch dough down and turn out onto a lightly floured surface. Roll out into a 10x16, 1/4 inch-thick rectangle.
2. Spread filling evenly onto dough, leaving a 1-inch border at the bottom.
3. Roll dough into a roughly 16-inch-long log and pinch seam together to seal. If it is shorter than about 16 inches, gently stretch it out. Onto a parchment-lined baking sheet, place log seam side down.
4. Using a sharp knife or kitchen shears, slice log 3/4-inch through (so slices are still connected) into 16 1-inch rolls. Gently turn 1 of the rolls at the end of the log on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll, until a wreath is formed.
5. Place a ramekin in the middle of the wreath to help hold the shape while it bakes. Cover with a dry tea towel and set aside in a warm place to rise again for 30 minutes.
6. Preheat oven to 350 degrees.
7. Once wreath has doubled in size, bake for 25 to 30 minutes, until golden brown. Remove from oven and allow to cool for 5 to 10 minutes before drizzling with glaze.