Cinnamon Roll Wreath

Ingredients

Dough

• 2 packages (1/4 ounce each) active dry yeast
• 1-1/2 cups warm water
• 6 tablespoons butter
• 1/3 cup dry milk powder
• 1/4 cup granulated sugar
• 1 egg
• 3/4 teaspoon salt
• 4-5 cups all purpose flour
• 1/2 cup chopped pecans

Filling

• 1/4 cup butter
• 3/4 cup brown sugar
• 1 tablespoon ground cinnamon

Topping

• 1 cup confectioners sugar
• 1 Tablespoon water
• 1/4 teaspoon almond extract
• 1/4 cup toasted almond slices

Directions

1. In a large bowl, dissolve yeast in warm water. once disolved, add butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough
2. Turn onto a floured surface, knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Melt 1/4 cup butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon
4. Punch dough down. On a lightly floured surface, roll dough into an 18x12 inch rectangle. Brush with melted butter. Sprinkle with chopped pecans, brown sugar and cinnamon to within 1/2 inch of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
5. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly. twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
6. Preheat oven to 375 degrees F
7. Bake for 20-25 minutes or until golden brown. Combine confectioners sugar, water and extract; drizzle over warm bread and sprinkle with almonds.