In a 2 cup measuring cup, combine milk and water, heat in microwave until temperature reaches 105-110℉, or warm like bath water but not hot. Add sugar and yeast and mix to combine, set aside and watch it activate!
In the bowl of your stand mixer, combine the sourdough discard, butter, salt, milk-yeast mixture, and flour (begin with the lower amount about 300g flour, then increase a tablespoon at a time until dough comes together and isn’t sloppy). Knead with dough hook for about 10 minutes, until dough is smooth and can form a soft ball easily.
Place dough in a clear container, cover with a towel and watch it rise, until doubled in size. Prepare filling by combining the melted butter, sugar, brown sugar, and cinnamon in a small bowl and mixing together well.
After the dough has doubled in size, turn it out onto the counter and roll into a large rectangle, quite thin (mine measured about 23 inches long to give you an idea.) Spread the cinnamon-sugar mixture on top evenly, and roll the dough from the bottom upwards into a tight swirl, like you would for regular cinnamon rolls.Pinch the seam of the dough and place seam side down, then while leaving 1 inch of space at the top, proceed to slice straight down the middle lengthwise, so you have 2 long strands of dough, attached at the top. Wrap one long strand of dough over the other one, and continue this process until you reach the end. Carefully place the twisted roll on a parchment lined half sheet pan, shaping it into a circle ⭕️, joining the ends as best as you can. Place a small cup in the center of your dough, (REMOVE before baking), to help the dough keep its space and shape while rising. Dough will rise for about another 30-60 minutes until doubled again.
Preheat oven to 350, then right before the sourdough wreath is ready to be baked, cover with heavy cream (alternatively mix some milk with 1/4 tsp. Agave) and spread all over with a pastry brush. Really get in all the nooks and crannies! This will help give you a gooey cinnamon roll effect. Bake for 25-30 minutes, or until outside is golden brown and internal temperature registers at about 200℉. In a small bowl, combine and mix the ingredients for the drizzle, if you have heavy cream it realllllly makes it better, but if you don’t like most people, just use milk! Pour the icing into a sandwich size zip top bag. Cut a tiny tip off a bottom corner, and drizzle over the warm baked cinnamon roll wreath. Voila!
