Sprinkle yeast over luke warm milk, add a pinch of sugar,
and set aside for 5 minutes, or until yeast mixture is bubbly and frothy.
In a mixing bowl fitted with a paddle attachment, add flour,
remaining sugar, salt and turn on low just to mix ingredients together. Add
yeast mixture and mix for 1 minute. Now switch to a dough hook. Add eggs, then butter, and mix on low for 5-7 minutes. Dough should be in one ball going round and round the bowl before taking out. Put the dough into a greased bowl, and cover it. Leave in a warm,
non-windy area of your kitchen, and let proof for 45 minutes.
Prepare the filling next. Mix softened butter with brown sugar, salt, cocoa powder,
and cinnamon until smooth.
Once dough is proofed, turn out onto a lightly floured
surface and roll with a rolling pin. Roll it into a rectangle that’s about 10”x26”
wide. Using an offset spatula, spread cinnamon filling over dough. Leave ½”
clean on all edges.
Starting from the bottom, roll the dough up tightly. Once
rolled up, lengthen the roll a little by pulling each side longer.
Cut dough down the center of the roll, exposing the filling.
I use a razor blade to cut my way through. Next, wrap the two pieces together
tightly, then roll it into a large cinnamon roll shape. Use a large spatula to transfer
the dough to a sheet tray lined with parchment paper.
Cover and proof for 1 hour.Mix water and egg together to make your egg wash. Lightly
spread the wash over the surface of the proofed dough.Preheat oven to 350 degrees F. Bake for 25-30 minutes. The wreath will be evenly golden
brown. Cool completely before cutting.