Cinnamon Roll Wreath Recipe

Introduction

This Cinnamon Roll Wreath is a stunning and delicious centerpiece perfect for holidays or special occasions. Soft, fluffy cinnamon rolls are shaped into a festive wreath, baked golden brown, and topped with a sweet vanilla glaze. It’s a show-stopper that’s surprisingly simple to make at home.

Ingredients

• 1 cup (240ml) whole milk
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (2 standard size packets)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1 and 1/2 Tablespoons ground cinnamon
• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk

Instructions

1. Step 1: Heat the milk to about 95°F (35°C) using a microwave or stovetop. In the bowl of a stand mixer fitted with a dough hook, whisk together the warm milk, sugar, and yeast. Cover with a towel and let sit for 5-10 minutes until foamy. If the yeast doesn’t foam, start over with fresh yeast.
2. Step 2: On low speed, beat in the softened butter until slightly broken up. Add eggs one at a time, then salt. Gradually add flour on low speed. Once combined, increase to medium speed and beat until a soft dough forms. Then beat on medium-high for about 6 minutes until soft and supple.
3. Step 3: Continue kneading the dough in the mixer for another 5 minutes, or knead by hand on a floured surface for 5 minutes. If dough is sticky, add flour 1 teaspoon at a time. The dough should feel soft and slightly tacky and pass the windowpane test.
4. Step 4: Shape dough into a ball and place in a lightly greased bowl. Cover loosely and let rise in a warm place until doubled in size, about 1 to 2 hours. A warm oven (200°F/93°C turned off) makes a good rising spot.
5. Step 5: Line a baking sheet with parchment paper and lightly flour it. Roll the dough into a 10×20-inch rectangle with floured hands, smoothing it evenly.
6. Step 6: Spread the softened butter evenly over the dough. Mix cinnamon and sugar in a small bowl, then sprinkle over the buttered dough.
7. Step 7: Tightly roll the dough into a 20-inch log. Cut into 20 pieces about 1 inch thick, slicing only 3/4 through so the rolls remain attached at the bottom.
8. Step 8: Shape the wreath by laying one end roll on its side. Arrange each roll overlapping the previous one in a circle. Place a ramekin in the center to hold the shape.
9. Step 9: Cover loosely and let rise in a warm place until puffy, about 45 minutes to 1 hour.
10. Step 10: Preheat oven to 350°F (177°C). Bake the wreath for about 25 minutes until golden brown. Cool for 10 minutes before icing.
11. Step 11: Whisk together confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle the icing over the warm wreath and serve.

Tips & Variations

• Use a stand mixer with a dough hook for easier kneading, or knead by hand for about 10 minutes total.
• For a richer filling, add chopped nuts or raisins along with the cinnamon sugar.
• If you want a vegan version, substitute plant-based milk, butter, and use a flax egg instead of regular eggs.
• Try adding a pinch of nutmeg or cardamom to the cinnamon sugar for extra warmth and depth.

Storage

Store leftover cinnamon roll wreath covered tightly with plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days or freeze wrapped tightly for up to 3 months. Reheat gently in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise overnight in the refrigerator. Bring it to room temperature before shaping and baking.

What if my dough doesn’t rise?

If the yeast doesn’t foam during activation, it might be old or the milk temperature was off. Start over with fresh yeast and make sure the milk is warm but not hot.

Cinnamon Roll Wreath Recipe

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★★★★★

4.8 from 127 reviews

This Cinnamon Roll Wreath is a visually stunning and delicious twist on classic cinnamon rolls. Soft, fluffy dough is filled with a buttery cinnamon sugar mixture, rolled, sliced, and shaped into a festive wreath that’s perfect for holidays or special brunches. Finished with a sweet vanilla glaze, this recipe combines impressive presentation with irresistible flavor and texture.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 45 minutes
• Yield: 20 cinnamon rolls (one wreath) 1x
• Category: Breakfast, Brunch, Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dough

• 1 cup (240ml) whole milk
• 2/3 cup (135g) granulated sugar
• 1 and 1/2 tablespoons Platinum Yeast from Red Star instant yeast (equivalent to 2 standard size packets)
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature and cut into 4 pieces
• 2 large eggs, at room temperature
• 1/2 teaspoon salt
• 4 and 1/2 cups (563g) all-purpose flour (spooned & leveled), plus more for hands/work surface

Filling

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1 and 1/2 Tablespoons ground cinnamon

Icing

• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons (30ml) milk

Instructions

1. Make the Dough: Warm the milk to about 95°F (35°C) using a microwave or stovetop. In a large mixing bowl or stand mixer fitted with a dough hook, whisk the warm milk with sugar and yeast. Cover and let it sit until the yeast is foamy, about 5-10 minutes. This step activates the yeast to ensure a good rise.
2. Incorporate Butter and Eggs: Beat in the softened butter on low speed until slightly broken up. Add eggs one at a time, followed by the salt. The butter may remain in small lumps; this is normal.
3. Add Flour and Knead: Gradually add flour on low speed until combined. Increase mixer speed to medium and beat until soft dough forms. Then knead at medium-high speed for about 6 minutes until dough is soft and supple. If mixing by hand, knead on a floured surface instead.
4. Continue Kneading: Knead the dough an additional 5 minutes in the mixer or by hand on a lightly floured surface. Add small amounts of flour if sticky, but avoid making the dough dry. Dough should be soft and pass the windowpane test, indicating proper gluten development.
5. First Rise: Form dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap or a towel and let it rise in a warm place until doubled in size, about 1 to 2 hours. A warmed oven turned off can provide a warm environment for rising.
6. Shape Dough Rectangle: Line a large baking sheet with floured parchment paper. Transfer risen dough onto parchment and pat or roll it out into a smooth 10 by 20-inch rectangle of even thickness.
7. Prepare Filling: Spread softened butter evenly all over the dough surface. Mix cinnamon and sugar together in a bowl, then sprinkle evenly over the buttered dough.
8. Roll and Slice: Tightly roll the dough into a 20-inch log. Using kitchen shears or a sharp knife, slice into 20 pieces about 1 inch thick, cutting only 3/4 through so the rolls remain connected at the bottom.
9. Form the Wreath: Starting at one end, turn the first cinnamon roll on its side. Overlap the next rolls slightly in a circle shape, continuing until all rolls form a wreath. Place a ramekin or small bowl in the center to maintain the shape.
10. Second Rise: Cover the wreath loosely with plastic wrap. Place on a baking sheet without edges and let rise again in a warm spot until puffy, about 45 minutes to 1 hour.
11. Bake: Preheat oven to 350°F (177°C). Bake the cinnamon roll wreath for about 25 minutes, or until golden brown and fully cooked. Remove and let cool for 10 minutes before icing.
12. Make the Icing and Finish: Whisk together confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle over the slightly cooled cinnamon roll wreath. Serve warm or at room temperature.

Notes

• If your yeast does not foam after mixing with warm milk and sugar, discard and start with fresh yeast to ensure a good rise.
• Use kitchen shears instead of a knife for easier and cleaner slicing of the cinnamon rolls without cutting all the way through.
• A stand mixer with a dough hook makes kneading easier, but hand-kneading is equally effective if done properly.
• Keep an eye on the dough during rising; the goal is a soft, puffy texture not overly dense or dry.
• The ramekin in the center is crucial to keeping the wreath shape intact during the second rise and baking.
• Allow the wreath to cool slightly before adding icing to prevent it from melting into a glaze and losing a decorative effect.

Keywords: cinnamon rolls, cinnamon roll wreath, holiday breakfast, sweet rolls, homemade cinnamon rolls, brunch recipe