In a small bowl, stir warm milk with a pinch of sugar and active dry yeast. Let sit for 5–10 minutes until foamy and fragrant.

In a large mixing bowl, combine melted butter, sugar, eggs, and salt. Add the foamy yeast mixture and mix until combined.

Gradually add flour, one cup at a time, stirring until a soft dough forms.

Turn dough onto a lightly floured surface and knead for about 6–8 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for 45–60 minutes until doubled in size.

Prepare the cinnamon filling by mixing softened butter, brown sugar, and cinnamon until a spreadable paste forms.

Punch down the dough and roll it into a 12x18-inch rectangle on a floured surface. Spread the cinnamon filling evenly on the dough.

Roll the dough tightly from the long side into a log. Pinch the seams and ends to seal.

Form the log into a circle on a parchment-lined baking sheet, pinching the ends together.

Cover and let the ring rest for 30–45 minutes until puffy.

Preheat oven to 350°F (175°C). Brush the top with a little milk or egg wash for a golden crust.

Bake for 25–30 minutes until golden brown and hollow-sounding when tapped.

Cool slightly, then whisk powdered sugar with milk and vanilla to a thick glaze. Drizzle over the warm ring.

If desired, sprinkle colored sugar or chopped pecans on top.