Heat whole milk in the microwave for 30 seconds and add to a small bowl. Add active dry yeast and 2 tbsp sugar. Gently whisk together and allow yeast to bloom for 10 minutes. Yeast should be foamy on top when it is ready to use.

Fit a stand mixer with the dough hook attachment. Add flour, salt, eggs, vanilla extract, cinnamon, cardamom, and sugar. Add yeast/milk mixture and mix on low, gradually increasing to medium speed as dough begins to form. Mix for 5 minutes. If the dough is still sticky, add 1 tablespoon until dough becomes smooth (up to 4).

Once dough is smooth, begin to add butter, 1 tbsp at a time, allowing each tablespoon to mix into the dough prior to adding the another. Once all butter is added, mix for another 5 minutes.

Add dough to a well oiled bowl and allow dough to rise for 1 hour to 1 hour and 30 minutes, until it has doubled in size.

While dough is rising, let’s make the filling. Add 6 tbsps butter to a skillet and brown over medium low heat. Pour into a bowl and add brown sugar, cinnamon, and a pinch of salt. Set aside.

Preheat oven to 350 degrees F.

Roll dough out onto a well floured work surface. Using a rolling pin, roll dough into a 12 x 18 rectangle. Spread the cinnamon brown butter filling onto the dough.

Starting with the long side of the dough, tightly roll the dough into a log. Pinch the sides of the log to seal it.

Using a knife or a dough scraper, cut dough in half lengthwise, leaving one end of the log attached. Twist each piece around the other and pinch the ends to seal it. Form the twisted dough into a circle, tucking the ends of the log around each other to seal the wreath.

Allow wreath to rise again for 20 minutes. Bake for 25-30 minutes.