Ingredients
- 1 cup warm milk
- 2½ tsp. yeast
- 2 eggs at room temperature
- ⅓ cup margarine, melted
- ½ cup white sugar
- 1 tsp salt
- 4½ cups all purpose flour (OR use 2½ cups whole wheat flour + 2 cups all purpose flour)
- 1 cup dark brown sugar
- 2 Tbsp ground cinnamon
- ½ cup chopped pecans
- ⅓ cup butter, softened
- 3 oz. cream cheese
- ¼ cup butter
- 1½ cups icing sugar
- 1 tsp vanilla
- ¼ tsp salt
- glace cherries for decorating
- chopped pecans for decorating
Directions
- Dissolve the yeast in the warm milk and let stand for 5-10 minutes to proof.
- Mix in eggs, margarine, sugar and salt. Mix in flour a cup at a time with a spoon, then by hand.
- Knead the dough for about 5 minutes until it forms a smooth, round ball. Place in a greased bowl, cover and let it sit in a warm place for an hour or two until it’s almost doubled.
- Roll the dough out into approximately a 12″ by 24″ rectangle. In a small bowl, mix the brown sugar & cinnamon together. Spread the softened butter on it, then sprinkle it with the brown sugar & cinnamon mixture, making sure it’s spread evenly and reaches to all of the edges.
- Roll the dough up (starting on one long side) tightly, patting as you go.
- Cut the tube in half vertically with a sharp knife.
- Gently wrap the two halves around each other to create a spiral shape.
- Place the spiral on a greased cookie sheet and shape into a circular wreath shape. Pinch the ends together.
- Bake at 350 degrees C for 25 minutes, or until the wreath is deep golden brown and the filling is bubbly.
- Make the cream cheese icing by whipping together the cream cheese, butter, icing sugar, vanilla and salt.
- Pour the icing on the cinnamon wreath and decorate with glace cherries and chopped walnuts.
- Serve immediately. Cut portions off the wreath with a knife and serve with extra icing if desired.
From: wonderfuldiy
