Ingredients:

  • 1 cup (240ml) Whole milk, scalded and cooled to 110°F
  • 1/4 cup (60ml) Warm water
  • 1 packet (7g) Active dry yeast
  • 1/2 cup (100g) Granulated sugar
  • 1/2 cup (115g) Unsalted butter, softened
  • 2 Large eggs, room temperature
  • 1.5 tsp (9g) Fine sea salt
  • 1 tsp (5ml) Pure vanilla extract
  • 4.5 cups (560g) All-purpose flour
  • 8 oz (225g) Full-fat cream cheese, softened
  • 1/4 cup (50g) Granulated sugar (for filling)
  • 1 tsp (5ml) Vanilla extract (for filling)
  • 0.5 tsp Ground cinnamon (for filling)
  • 1/2 cup (100g) Brown sugar, packed
  • 1 tbsp (8g) Ground cinnamon (for swirl)
  • 2 tbsp (30g) Melted butter
  • 2 cups (240g) Powdered sugar
  • 3 tbsp (45ml) Heavy cream
  • 1 tsp Lemon juice
  • 3 tbsp Colored sanding sugars (purple, green, gold)

Instructions:

  1. In your stand mixer bowl, combine 60ml warm water, the yeast packet, and a pinch of sugar. Wait 10 minutes until it smells earthy and looks foamy.
  2. Add the cooled scalded milk, the remaining 100g granulated sugar, 2 eggs, vanilla, and 2 cups of the flour. Mix on low until it looks like a shaggy, wet mass.
  3. Gradually add the salt and the rest of the flour. Add the 115g softened butter one tablespoon at a time. Knead for 8-10 minutes until the dough feels smooth and elastic.
  4. Place the dough in a greased bowl and cover it. Let it rest in a warm spot for about 1.5 to 2 hours. It should double in size and feel airy.
  5. Whip the 225g cream cheese with 50g sugar, 5ml vanilla, and 0.5 tsp cinnamon. In another bowl, mix the 100g brown sugar and 1 tbsp cinnamon.
  6. Punch down the dough to release air. Roll it out on a floured surface into a 10x20 inch rectangle.
  7. Spread the cream cheese filling evenly over the dough, leaving a small border. Sprinkle the cinnamon-sugar mixture over the cream cheese. Drizzle with melted butter.
  8. Roll the dough tightly into a log, starting from one of the long sides. Pinch the seam to seal. Form the log into a ring on a parchment-lined baking sheet, tucking the ends together to create a seamless circle.
  9. Cover the shaped cake loosely with plastic wrap and let it rise in a warm place for about 45 minutes, or until puffy. Preheat your oven to 350°F (175°C).
  10. Bake for 25-30 minutes, or until the cake is golden brown and sounds hollow when tapped. Let the cake cool on the baking sheet for 10 minutes before transferring it to a wire rack to cool further.
  11. In a small bowl, whisk together the powdered sugar, heavy cream, and lemon juice until smooth and pourable. Glaze the warm cake generously with the icing. Immediately decorate with alternating bands of purple, green, and gold sanding sugars.