In a medium mixing bowl, add the flour blend, butter, sugar, and salt.

Using a pastry cutter, 2 forks, or your hands, blend together until the mixture is crumbly.

In a separate bowl, mix together the yeast, beaten egg, and milk.

Add the milk mixture to flour mixture.

Mix until blended. (Dough may seem sticky. Do not worry.)

Place the dough on a large piece of plastic wrap (at least 11×17 inches).

Flatten the dough into a disk and wrap it in the plastic wrap.

Refrigerate for at least 1 hour.

When the dough is chilled, preheat the oven to 350ºF.

In a small bowl, mix together the sugar and cinnamon.

Melt the butter and set it aside.

Remove the dough from the refrigerator and open the plastic wrap.

Leaving the dough in the center of the wrap, take a second similar sized piece of plastic wrap and lay it on top of the dough.

Using a rolling pin, roll the dough out into a rectangle that is 11×17 inches in size and 1/8-inch thick.

Brush the dough with 3 tablespoons of the melted butter and then cover evenly with the cinnamon sugar mixture, reserving a couple teaspoons.

Rolling from the long ends of each side, roll each side towards the center until both sides meet.

Roll the assembled kringle off of the plastic wrap onto an ungreased cookie sheet.

It really does not matter if you place it face up or face down. B

rush the dough with the remaining 1 tablespoon of butter and sprinkle with the remaining sugar mixture.

Bake for 20-25 minutes until slightly firm to the touch.

Remove from the oven and let it rest for 10 minutes while making the glaze.

To make the glaze, simply whisk together the powdered sugar, butter, milk, water, and vanilla until smooth.

Top the kringle with the glaze and serve.