Overnight Cinnamon Wreaths

Directions

1. 1
   In a small bowl, dissolve yeast in warm water. In a large bowl, combine eggs, butter, sugar, salt, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a very soft dough (dough will be sticky). Do not knead. Cover with plastic wrap; refrigerate overnight.
2. 2
   In a small bowl, mix brown sugar and cinnamon. Turn onto a floured surface; divide dough in half. Roll one portion into a 16x12-in. rectangle. Spread with 1/4 cup butter to within 1/2 in. of edges; sprinkle evenly with half of the brown sugar mixture.
3. 3
   Roll up jelly-roll style, starting with a long side; pinch seam to seal. Transfer to a parchment paper-lined 12-in. pizza pan or 15x10x1-in. baking pan, seam side down. Shape into a ring; pinch ends together to seal. (Filling may leak slightly during baking; be sure to use a rimmed baking pan.)
4. 4
   Using kitchen scissors, start at outside edge and cut two-thirds of the way through the ring at 1-in. intervals. Separate sections slightly and twist to show filling. Repeat with remaining dough and filling.
5. 5
   Cover with kitchen towels; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 375°.
6. 6
   For egg wash, in a small bowl, whisk egg and water until blended; brush over wreaths. Bake 18-22 minutes or until golden brown.
7. 7
   For glaze, in a small bowl, mix confectioners' sugar, cream and vanilla. Spread over wreaths.