Cinnamon Roll Wreath

Description
Learn how to make a warm and fluffy ooey gooey cinnamon roll wreath!
Ingredients
1 cup 240ml whole milk
23 cup 135g granulated sugar
1 and 12 tablespoons Platinum Yeast from Red Star instant yeast 2 standard size packets
12 cup 8 Tbsp 113g unsalted butter softened to room temperature and cut into 4 pieces
2 large eggs at room temperature
12 teaspoon salt
4 and 12 cups 563g allpurpose flour spooned leveled plus more for handswork surface
Filling
6 Tablespoons 85g unsalted butter softened to room temperature

12 cup 100g granulated sugar
1 and 12 Tablespoons ground cinnamon
Vanilla Icing
1 cup 120g confectioners sugar
12 teaspoon pure vanilla extract
2 Tablespoons 30ml milk
Instructions
Make the dough Heat milk to about 95F 35C using a microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment OR you can use a handheld mixer OR no mixer but a stand mixer is ideal. With a whisk manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy about 510 minutes. If the yeast does not dissolve and foam start over with fresh active yeast. On low speed beat in the softened butter until it is slightly broken up. Next add the eggs one at a time and then the salt. The butter wont really be mixing into the mixture so dont be alarmed if it stays in pieces. On low speed gradually add the flour. Once it is all added beat on medium speed until a soft dough forms. Increase speed to mediumhigh and beat until the dough is soft and supple about 6 minutes longer. If you do not have a standmixer with a hook attachment knead the dough by hand in this step.
Knead the dough Keep the dough in the mixer and beat for an additional 5 full minutes