1-First Step: Warm the milk to 110°F in a small saucepan or microwave. Stir in yeast and 1 tsp of the sugar. Let sit 5-10 minutes until foamy. This activates the yeast for proper rise.

2-Second Step: In a large bowl or stand mixer, combine flour, remaining sugar, and salt. Add yeast mixture, melted butter, and eggs. Mix until a shaggy dough forms, then knead 8-10 minutes by hand or 5 minutes with dough hook until smooth and elastic. Dough should pull away from bowl sides.

3-Third Step: Place dough in a greased bowl, cover with plastic wrap or damp towel. Let rise in a warm spot 1 hour until doubled. Punch down gently to release air.

4-Fourth Step: On a floured surface, roll dough into a 20×12-inch rectangle, about 1/4-inch thick. Chill 30 minutes if sticky for easier handling. Pro tip: Even edges with a pizza cutter.

5-Fifth Step: Spread softened butter over dough to edges, leaving 1-inch border on one long side. Sprinkle brown sugar and cinnamon evenly. For video guidance, watch this cinnamon swirl wreath bread video tutorial.

6-Sixth Step: Roll tightly from long filled side into a log. Pinch seam to seal. Slice lengthwise down center with sharp knife, exposing swirls. Keep cut sides up.

7-Seventh Step: Cross halves over each other 4-5 times to twist into a rope. Pinch ends, curve into circle on parchment-lined baking sheet. Tuck ends under. Cover and rise 45 minutes until puffy.

8-Eighth Step: Preheat oven to 350°F. Bake 25-30 minutes on center rack until deep golden and internal temp hits 190°F. Rotate halfway; tent foil if browning fast.

9-Final Step: Cool on wire rack 10 minutes. Whisk powdered sugar, milk, and vanilla for glaze; drizzle over warm bread. Pull apart to serve. Pairs well with sides like our Mexican street corn salad for a full holiday spread.