Cinnamon Roll Wreath

and evenly thick.
For the filling Spread the softened butter all over the dough. In a small bowl toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 20inch long log. Cut into 20 1inch rolls only slicing 34 of the way through so they are still connected at the bottom. Use kitchen shears if you need to.
Shape the wreath Turn one of the end cinnamon rolls on its side. Turn the next one so that it slightly overlaps the first. Repeat with each roll forming into a circle and overlapping each. Again kitchen shears help to cut any dough as youre shaping.
Place a ramekin in the middle of the wreath. This will help it hold its shape.
Cover the wreath loosely with plastic wrap and slide a baking sheet underneath the whole thing. Use a large one with no edges so it can slide under easily. Allow to rise again in a warm environment until puffy about 45 minutes 1 hour.
Preheat the oven to 350F 177C. Bake for about 25 minutes until the rolls are golden brown. Remove from the oven and allow to cool for 10 minutes before topping with icing.
Make the icing Whisk all of the icing ingredients together in a medium bowl. Drizzle over wreath.