3-4tbspmilk, or more as needed for desired consistency
Make the Dough
In the bowl of a stand mixer, add the dry ingredients. With the mixer running on low, slowly pour in the milk, followed by the butter and the eggs. Turn the mixer up to medium high and knead for 5 minutes.
Cover and proof in a warm, draft-free area until doubled in size, 1-2 hours (or more, depending on the warmth of your area). Refrigerate overnight.
Make the Filling
In a small bowl, mix together all filling ingredients until smooth and well combined. Set aside.
Fill, Shape, and Bake the Wreath
Knead half the dough (put away the other half of the dough for another use*) on a lightly floured surface until smooth. Roll out to a rectangle about ¼-inch thick.
Dollop spoonfuls of the filling all over the dough. It will be too thick to spread evenly. Just do your best to spread it with your fingers.
Roll the dough up as tightly as possible and pinch the edge to seal. Elongate the roll by pressing it with your palms back and forth against the counter. Place on parchment-lined baking sheet and bend it into a wreath shape and pinch the ends to seal as best you can.
Take kitchen shears or a sharp knife and cut slits almost all the way through the ring (leave about one inch of the inside still attached). Twist each roll to open slightly.
Cover the wreath lightly with plastic wrap and allow to rise until almost doubled in size in a warm, draft-free area, about 30 minutes to an hour.
Preheat the oven to 350° F. Bake the wreath for about 15 minutes, or until golden brown. Any filling that has oozed out can be spooned back into the slits of the rolls, especially if you let it cool for a few minutes.
Glaze the Wreath
Whisk all the glaze ingredients together in a small bowl and drizzle over the wreath. Serve warm or at room temperature.
* Use the search function above to find other recipes using the same dough, such as: Brioche au Chocolat, Star Bread, Panettone, Hawaiian Rolls, Cinnamon Raisin Bread, Cinnamon Rolls, Chocolate Babka, Kolaches, Hot Cross Buns, Air Fried Donuts, Apple Fritters. Note: The dough for this cinnamon roll wreath is a little different in that it has psyllium husk powder added to it. It will work for all the above recipes, however. DISCLAIMER: The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers. My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other. If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain. While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.