braided cinnamon flowers

I saw this image on Pinterest and thought "I NEED to make this". Seriously, NEED. It just looked amazing with its layers blossomed, open to the world instead of tightly wound up into those traditionally shaped spirals. I read the recipe and, as usual, checked at least 5 other recipes before making the dough/wreath. I made a bunch of different sized ones as experiments but I think the recipe works best when you just make one giant one (12 "petals") or two wreaths (each one makes 6 "petals") - or as I'd like to call them - flowers.

The dough is adapted from Cook's Illustrated but the filling and rolling technique are an amalgam of ideas. The techniques listed are for making two flowers. 

Dough:

1/2 cup milk
4 tablespoons (1/2 stick) unsalted butter
1 package (2-1/4 teaspoons) active dry yeast 
1/2 cup warm water (110 degrees)
1/3 cup sugar
2 large eggs, at room temperature
1-1/2 teaspoons table salt
3-1/2 - 4 cups unbleached all-purpose flour

Filling:

1/3 cup sugar plus additional
5 teaspoons cinnamon
1/2 teaspoon cardamom
1/2 teaspoon table salt
4 tablespoons (1/2 stick) unsalted butter, melted and cool

Put milk and butter in a microwave-safe bowl. Microwave just until butter melts. Stir to combine and let cool until it reaches 110 degrees. In a stand mixer with paddle attachment, pour in warm water and sprinkle yeast on top. With motor on low, add sugar and eggs. Mix until just combined. Add salt and 2 cups flour. Mix for 1 minute or until smooth.

Change paddle to dough hook. Add an additional 1-1/4 cups flour. Mix on medium-low speed for about 10 minutes. The dough should pull away from the bowl wall. If it doesn't, add flour 1 tablespoon at a time. (I ended up adding an additional 1/2 cup.) Once it's no longer sticking to the walls, dump dough onto a lightly floured surface. If the dough is still tacky, add additional flour. Knead until soft and smooth. Lightly grease a large bowl. Place dough in bowl, turn dough over to coat, and cover bowl with plastic wrap. Leave in a draft free area to double in size, about 2 to 2-1/2 hours. Punch dough down in the center and carefully put dough on a lightly floured surface. Let rest for 10 minutes. 

Butter two 8-inch circles 3 inches apart on a parchment-lined baking sheet with butter or cooking spray and sprinkle sugar to coat. In a small bowl, combine 1/3 cup sugar, cinnamon, cardamom and salt. Set aside. 

Pat dough into an 8 x 10 inch rectangle. Roll dough out until it measures 1 cm thick, roughly 18 x 26. Flour table surface to prevent sticking and try to keep the dough as rectangular in shape as possible. If necessary, gently pull corners to really make it squared off. Position the long side towards you. Brush half the butter on entire surface, leaving a 1/2 inch border on the long edge furthest away from you. Sprinkle half the sugar mixture evenly over buttered surface. Starting with the edge in front of you, tightly roll the dough away from you. When finished, pinch along the long edge to seal the roll closed, leaving ends open. Cut dough into 2 pieces using a sharp knife or dental floss. 

Now, pick up one piece and gently stretch it to make a longer, skinnier snake. It should be about 1-1/2" to 2" in diameter. Wrap in plastic film and put in the fridge to chill for 30 minutes. Repeat with the other cut half.

Dip edge of a knife in flour. Taking one piece out at a time, place the roll with its seam on the side and slice the roll lengthwise. With the cut sides facing up, pinch one set of ends together. It should look like a wishbone. Twist the dough strands together, being sure to keep the cut side facing up. Spin the dough into a circular shape and tuck the end underneath the spiral. Place on one side of the sugared cookie sheet. Repeat with the other roll. Cover with plastic wrap and left rise for about 1-1/2 hour. 

Preheat oven to 350 degrees when dough has been resting for about 1 hour. 

Sprinkle top with a little extra sugar. Bake until golden brown, about 30 minutes. Let cool on a wire rack for 20-30 minutes. Store at room temperature for 4 days double wrapped in plastic or for 30 days in freezer. Defrost in plastic wrap before unwrapping. Cut into serving pieces and enjoy!

Bonus Round: You can make a simple icing:

2 cups confectioner's sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla extract

Stir all ingredients together in a small bowl until smooth. Once the flowers have cooled for 30 minutes, using a soup spoon, slowly drizzle icing using a back and forth motion. Let dry for 10 minutes.