Cinnamon Wreaths

To make the dough:

1. In a small bowl, sprinkle the yeast over the lukewarm milk. Stir to combine and allow to sit until frothy, about 10 minutes.
2. In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flour, sugar, and salt.
3. Mix in the milk with the yeast, followed by the butter to form a dough. On a lightly floured surface, knead until smooth and soft. Place back in the bowl, cover with a towel or plastic, and allow to rise until doubled, about 1 hour.

To assemble:

1. Line two large baking sheets with parchment. Preheat oven to 375˚F (190˚C).
2. In a medium bowl, mix together the softened butter, sugar, and cinnamon until smooth.
3. On a lightly floured surface, divide the dough into 12 equal pieces.
4. Roll a piece into a thin sheet in the shape of an oval or rectangle.
5. Use a pastry brush or spoon to spread a thin layer of filling over the dough, leaving the edges clear.
6. Roll the dough up tightly, long side to long side, pinching together the seam to seal.
7. Cut down the middle of the rope lengthwise, leaving about 1/8 inch (3 millimeters) intact at the end.
8. Twist the two sides together, fanning the cut edges outward.
9. Seal the two ends together to form a circle and place on the prepared baking sheet.
10. Repeat with remaining pieces, setting them at least 2 inches (5 centimeters) apart.
11. Cover and let rise until puffy, about 30 minutes.
12. In a small bowl, beat together the egg yolk and milk.
13. Brush the tops of the rolls with the beaten egg mixture.
14. Bake in preheated oven until golden brown, 18-20 minutes.
15. Transfer the rolls to wire racks to cool.

To make the glaze:

1. In a medium bowl, whisk the milk and vanilla extract into the powdered sugar to create a smooth glaze. If too thick, add a little more water. If too thin, add a little more powdered sugar.
2. Lightly drizzle over the Cinnamon Wreaths and allow to briefly set before serving.
3. These Cinnamon Wreaths are best the day they are baked.