Description
This Cinnamon Roll Wreath recipe features soft, fluffy cinnamon rolls shaped into a festive wreath, perfect for sharing at breakfast or brunch. Made with a rich yeast dough filled with cinnamon-sugar butter and topped with a smooth vanilla icing, this baked treat combines classic flavors into a visually stunning centerpiece.
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 (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
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (30ml) milk
Instructions
- Make the dough: Heat milk to about 95°F (35°C) using a microwave or stovetop. Pour the warm milk into the bowl of a stand mixer fitted with the dough hook. Whisk in sugar and yeast, cover, and let sit until yeast is foamy, about 10 minutes. If yeast does not foam, start over with fresh yeast. On low speed, beat in softened butter until broken up, add eggs one at a time, then salt. Gradually add flour on low speed, then beat at medium speed until soft dough forms. Increase speed to medium-high, beat 6 minutes until dough is soft and supple. Alternatively, knead by hand.
- Knead the dough: Continue kneading dough in mixer for 5 more minutes or knead by hand on floured surface for 5 minutes, adding flour 1 teaspoon at a time if sticky. Dough should be soft and slightly tacky, and pass the windowpane test.
- First rise: Form dough into ball, place in lightly greased bowl, cover loosely, and let rise in warm place until doubled, about 1 to 2 hours. A 200°F oven turned off can serve as a warm environment.
- Shape dough and add filling: Line baking sheet with parchment paper and dust with flour. Pat dough into a 10x20-inch rectangle. Spread softened butter over dough. Mix cinnamon and sugar, sprinkle evenly over buttered dough. Tightly roll dough into 20-inch log. Cut into 20 1-inch rolls slicing 3/4 through so connected at base using kitchen shears if needed.
- Shape the wreath: Arrange the rolls in a circle on parchment paper, overlapping slightly, starting with one roll on its side. Place a ramekin in center to help keep shape.
- Second rise: Cover wreath loosely with plastic wrap, place baking sheet underneath to slide easily, and let rise in warm place until puffy, 45 minutes to 1 hour.
- Bake: Preheat oven to 350°F (177°C). Bake wreath for 25 minutes until golden brown. Remove and cool for 10 minutes.
- Make icing: Whisk confectioners’ sugar, vanilla extract, and milk until smooth. Drizzle over cooled wreath before serving.
Notes
- For overnight prep, complete through dough shaping (step 6), then refrigerate up to 14 hours. Bring to room temperature and rise 1 hour before baking.
- You can freeze the shaped wreath before second rise, thaw overnight, then rise and bake as usual.
- Alternatively, par-bake the risen wreath 10 minutes, cool, then freeze. Reheat and finish baking when ready.
- Fully baked wreaths can be frozen wrapped with parchment and foil. Thaw overnight in fridge and warm in oven before serving.
- Use kitchen shears to easily cut rolls without fully separating to keep wreath intact.
- Keep dough slightly tacky; avoid adding too much flour to ensure soft rolls.
Nutrition
- Serving Size: 1 roll
- Calories: 280 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg
