To make the dough, warm the milk in a small saucepan. Add the butter and heat until it melts.

Pour into the bowl of a mixer.

Add yeast, 1 cup flour, sugar, and cover and let stand for 10 minutes.

Once you see some bubbles, add orange juice and egg.

Add the remaining flour until a smooth dough forms, you might not need all of it. Knead on medium for 5 minutes, or until the dough is smooth and elastic.

Transfer to an oiled bowl, cover, and let rise until doubled in volume, about 1 to 1 ½ hours.

To make the filling mix together sugar, clearjel, cinnamon, zest, and orange juice.

To assemble, deflate the dough and let rest for 5 minutes.

Roll into a rectangle about 12” x 18”. I like to keep a yardstick just for baking for this reason. I had Home Depot cut me a few different sizes.

Spread the filling evenly leaving one side with a ½ inch border. Roll up and pinch the seams shut.

Place the dough on a lightly greased or parchment-lined baking sheet. Pull the ends together to form a ring. Pinch together to seal.

Cut ¾ inch slits all the way around. Lay the rings on their side and overlap them. Or twist to alternating sides.

Cover the cake with plastic wrap and let rise for 30 to 45 minutes or until puffy.

After 20 minutes of rising time, preheat the oven to 375°. When the dough has doubled bake for 20 to 25 minutes or until golden brown.

When the cake is cooling, whisk together sugar and orange juice. Drizzle over the cake.