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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/cinnamon-roll-wreath-recipe/