In stand mixer bowl add melted butter and warm milk to yeast. Make sure butter and milk are only lukewarm and not scalding hot. Stir and let sit 5-8 min until mixture starts to foam.

Pour in egg , sugar, and salt. Slowly add flour to the mixture on a low speed using dough hook.

Once dough has started to form, remove from bowl and knead with hands 3-4 min.

Shape into a ball, place into a lightly oiled bowl, cover with plastic wrap and let sit until doubled in size (1 hr or more).

Make your filling a few minutes before removing dough from bowl. Otherwise it will solidify and be too hard to spread across dough.

Stir together the butter, sugar and cinnamon. Then add in your almonds.

On a flour dusted surface roll out dough to a ¼ inch thickness into an 8 X 12 rectangle. Doesn't have to be exact.

Next spread your filling across the surface leaving a small rim around the edges bare.

Roll the dough lengthwise into the shape of a log. Pressing the final crease gently to keep it from opening.

Then take your knife an inch down from the top and cut the dough in half lengthwise. It should still be connected at the top.

Gently turn the two tails upward, so the filling is visible.

Twist the two halves so they overlap consistently until the end.

Connect the two ends together by pressing the dough. You should now have a wreath shape.

Brush the visible dough with a small coating of melted butter, cinnamon, and sugar. Sprinkle additional almonds on top.

Cover bread with a large bowl and let rest for 30 minutes.

Bake at 400 F for 10 minutes. Then reduce heat to 350 F for an additional 15 minutes or until golden brown.

Let cool for 10-15 minutes prior to serving.