Soft, pillowy, buttery sweet rolls twisted into a beautiful ring shape and drizzled with a sweet vanilla glaze — a stunning, pull-apart centerpiece that is as fun to eat as it is to look at. Perfect for holidays, brunch, or any morning that deserves something a little extra special.
INGREDIENTS
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast (1 packet)
- 1 teaspoon salt
- 0.75 cups whole milk, warm
- 0.25 cups water, warm
- 2 large eggs, room temperature
- 0.33 cups unsalted butter, softened
- 1 teaspoon vanilla extract
- 0.5 cups unsalted butter, softened (for filling)
- 0.75 cups brown sugar, packed
- 2 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 0.25 teaspoons cardamom (optional)
- 1 teaspoon vanilla extract (for filling)
- pinch of salt (for filling)
- 1.5 cups powdered sugar (for glaze)
- 3 tablespoons whole milk or heavy cream (for glaze)
- 0.5 teaspoons vanilla extract (for glaze)
- pinch of salt (for glaze)
STEPS
- Make the dough: In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the warm milk, warm water, eggs, and vanilla extract and mix on low speed until a shaggy dough forms, about 2 minutes. Increase to medium speed and mix for 3 minutes until the dough comes together.
- Add the butter: With the mixer running on medium speed, add the softened butter one tablespoon at a time, waiting until each addition is fully incorporated before adding the next. Once all the butter is added, increase to medium-high and mix for another 5–6 minutes until the dough is smooth, soft, and slightly tacky but pulls cleanly away from the bowl. It should feel silky and elastic.
- First rise: Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Make the filling: Beat the softened butter, brown sugar, cinnamon, nutmeg, cardamom if using, vanilla extract, and pinch of salt together until smooth, creamy, and well combined. Set aside.
- Shape the rolls: On a lightly floured surface, roll the dough into a large rectangle approximately 18×12 inches. Spread the filling evenly over the entire surface, all the way to the edges. Starting from the long edge, roll the dough into a tight, even log. Pinch the seam firmly to seal.
- Form the ring: Transfer the log to a large parchment-lined baking sheet. Bring the two ends together to form a ring and pinch firmly to connect them. Using sharp scissors or a knife, make cuts about 1.5 inches apart around the ring, cutting almost all the way through but leaving the base connected. Gently twist each section outward to fan the ring open and reveal the beautiful swirled layers.
- Second rise: Cover the ring loosely with plastic wrap and let rise in a warm place for 45–60 minutes until noticeably puffed and pillowy.
- Bake: Preheat your oven to 350°F (175°C). Bake the ring for 25–30 minutes until deep golden brown all over and cooked through. If the top browns too quickly, tent loosely with foil after 20 minutes. Let cool on the pan for 10 minutes.
- Make the glaze: Whisk together the powdered sugar, milk or cream, vanilla extract, and pinch of salt until completely smooth and pourable. Add more milk a few drops at a time if needed for a thin, drizzleable consistency.
- Glaze and serve: Drizzle the glaze generously and freely over the warm ring, letting it run down into the gaps between the rolls. Serve warm and pull apart at the table.
NOTES Tips: The butter must be softened to room temperature before adding it to the dough — cold butter will not incorporate smoothly and will leave chunks throughout. Adding the butter slowly one tablespoon at a time is essential — dumping it in all at once prevents it from properly incorporating into the dough. Do not rush either rise — properly proofed dough is the difference between light, fluffy, pillowy rolls and dense, heavy ones. Cutting the ring with scissors rather than a knife gives the most control and produces cleaner, more even sections. The ring looks most dramatic and beautiful when the sections are fanned open generously — do not be shy. This is best eaten fresh and warm on the day it is made, but leftovers reheat beautifully covered loosely with foil in a 325°F oven for 10 minutes.
