In a bowl, mix together flour, sugar, salt, yeast.
Add water and oil and mix to form a slightly sticky dough.
Transfer dough to counter and knead for 10 minutes until smooth, elastic and soft.
Place in a oiled bowl, rotate to coat it with oil and cover with cling film.
Set aside for 1 1/2 hour or until double in volume.
Transfer the dough to counter and punch out air.
Roll it into a thin rectangle.
Spread the butter and sprinkle cinnamon sugar and coconut evenly.
Start rolling out the rectangle from the longer side.
Roll it into a log.
With a knife slice the roll in the centre revealing the layers. But keep the roll intact.
Twist the log and bring the sides together to form a wreath.
Now cover and set aside for 10-15 minutes.
By the time, preheat the oven to 200°C.
Brush the roll with milk and bake it for 20-30 minutes in the oven until the top is golden.
Mix together icing sugar and water to form a slightly thin glaze.
Once the roll is out of oven, place it on a wire rack. Place the wire rack on a tray to catch the dripping glaze.
With a spoon, drizzle the glaze on the wreath.
Serve it when warm or at room temperature.
