Ingredients
Equipment
Method
Prepare the Dough
- In a large bowl, combine 1/2 cup warm water and a pinch of the granulated sugar. Sprinkle 1 package active dry yeast over the top. Let it sit for 5-10 minutes until foamy and alive.
- Add 1/2 cup warm milk, 1/2 cup melted butter, 1/2 cup granulated sugar, 1 large egg, and 1 tsp salt to the yeast mixture. Whisk together until well combined.
- Gradually add 4 cups all-purpose flour, one cup at a time, mixing with a wooden spoon until a soft dough forms.
- Turn the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover with a warm damp cloth, and let rise in a draft-free spot for about 1 hour or until doubled in size.
- While the dough rises, in a small bowl, combine 1/2 cup softened butter, 1 cup brown sugar, and 2 tbsp ground cinnamon until it forms a spreadable paste.
- Punch down the risen dough. Roll it out on a floured surface into a large rectangle, about 10x15 inches. Spread the cinnamon filling evenly over the dough, leaving a small border at the edges.
- Starting from the long side, roll the dough up tightly into a log.
- Bring the two ends of the log together to form a ring or oval shape. Pinch the ends together to seal. Place on a baking sheet lined with parchment paper.
- Cover the ring and let it rise for about 30 minutes. Meanwhile, preheat oven to 350°F.
- Bake for 25-30 minutes until golden brown. Let cool completely on a wire rack.
- In a bowl, mix 2 cups powdered sugar, 3 tbsp milk, and 1 tsp vanilla until smooth. Drizzle over the cooled cake and immediately sprinkle with purple, green, and gold sanding sugar.
Notes
To ensure success, keep liquids warm but not hot to avoid killing yeast. Store in an airtight container at room temperature for up to 2 days or refrigerate for 5 days. Freeze un-iced cake for up to 3 months. Reheat slices in microwave for 10-15 seconds.
