Melt the butter and the milk in a small saucepan or in the microwave and cool slightly.

In the bowl of a mixer, with a paddle attachment, mix water, yeast, sugar, and eggs at low speed until combined.

Add the salt, 1 c flour, and half of the melted butter/milk combo until just comined.

Add 1 c flour and the rest of the melted buter/milk combo until just combined.

Switch to the dough hook.

Slowly incorporate 2 cups flour and knead on low speed for a minute or two until the dough is smooth and forms into a ball.

Place the ball of dough into a large buttered bowl and cover with plastic wrap.

Leave in a dark warm spot for 90 minutes or until doubled.

While the dough is rising, whisk together the filling ingredients until well combined.

Pat risen dough down gently and turn onto a lightly floured surface.

Use a rolling pin to create a large rectangle, about 12 inches tall by 16 inches long/wide.

Use a pastry brush to cover the surface (except about .25 in around the edges) with a bit of melted butter.

Sprinkle the filling out over the dough, leaving about a .5 in border on all of the edges.

Roll the dough to form a 16 in long cylinder.

Moisten the top with a bit of water to seal.

On a parchment-lined baking tray, form the cylinder into a large ring.

Join the edges of the ring with a bit more water, or just use this as your first “slice.”

Using a sharp knife, in 1/2- to 1-inch measures, make slices down through the ring, leaving the lower 1/2-inch of the cylinder in tact. [See images below]. Make sure that you create an even number of sliced pieces.

Gently twist and stagger the connected slices to the left and right in a flower burst pattern. [You can use your knife to free any bits of the bottom that you need to maneuver to and fro.]

Cover shaped ring with plastic wrap and place in a dark, warm spot for 90 minutes until doubled once again.

In a mixer, blend butter and cream cheese until silky smooth

Incorporate cream, syrup, and extract.

Slowly incorporate icing sugar by the heaping tablespoon until smooth.

[You may choose to add more icing sugar than called for in the recipe, but keep it thick!]

Cover and Refrigerate.

Heat oven to 350.

Bake the ring for 25-30 minutes.

Remove the ring on the parchment to a wire rack.

Cool for at least 30 minutes.

Spread thick icing over top of warm ring as desired. It may melt a bit and become slightly runny. This is okay. You can also reserve additional icing for when the ring is cooler if desired.

KING CAKE OPTION: Shake coloured sugars in a spoon in 2-3 in wide bands around the ring.

KING CAKE OPTION: Before serving, tuck a chocolate covered coin below each person’s slice of ring.