Name: Cinnamon Roll Wreath Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 50 min
Cuisine: American
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

Introduction

This Cinnamon Roll Wreath is a festive twist on a classic favorite, perfect for sharing at holiday breakfasts or brunches. Soft, buttery rolls spiraled with cinnamon sugar and topped with sweet icing make every bite irresistible. Its beautiful shape also makes for a stunning centerpiece on your table.

A ring-shaped cinnamon roll wreath with multiple twisted layers of golden-brown dough showing spirals of cinnamon sugar filling, each section topped with white icing drizzled over in streaks, and scattered bright red cranberries placed on top and inside the hollow center, all set on crumpled white parchment paper against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

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 (for filling)

1/2 cup (100g) granulated sugar (for filling)

1 and 1/2 Tablespoons ground cinnamon

1 cup (120g) confectioners’ sugar (for icing)

1/2 teaspoon pure vanilla extract (for icing)

2 Tablespoons (30ml) milk (for icing)

Instructions

Step 1: Heat the 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 a dough hook (or use a handheld mixer or mix by hand). Whisk in the sugar and yeast, then cover with a towel and let sit until foamy, about 5-10 minutes. If the yeast does not foam, start over with fresh yeast.

Step 2: On low speed, beat in the softened butter until slightly broken up. Add the eggs one at a time, then the salt, continuing on low speed. Gradually add the flour, then beat on medium until a soft dough forms. Increase speed to medium-high and beat for about 6 more minutes until the dough is soft and supple. If you don’t have a mixer, knead the dough by hand instead.

Step 3: Continue kneading for another 5 minutes—either using the mixer or by hand on a lightly floured surface. Add flour gradually if the dough is too sticky, but keep it slightly tacky. Test readiness by poking the dough or performing a windowpane test (stretch a piece of dough thinly; light should pass through without tearing).

Step 4: Form the dough into a ball and place it in a lightly greased bowl. Cover loosely with plastic wrap or a towel and let rise in a warm place until doubled in size, about 1 to 2 hours. A warm oven (heated to 200°F/93°C then turned off) works well for this.

Step 5: Line a large baking sheet with parchment paper and lightly flour it. Place the risen dough on the parchment and shape it into a roughly 10×20-inch rectangle with floured hands, making sure it is smooth and evenly thick.

Step 6: Spread the softened butter evenly over the dough. In a small bowl, combine the cinnamon and granulated sugar, then sprinkle this mixture evenly on top of the buttered dough.

Step 7: Roll the dough tightly into a 20-inch log. Cut into 20 one-inch rolls, slicing only about 3/4 of the way through so that the rolls remain connected at the bottom. Kitchen shears can help make cleaner cuts.

Step 8: Shape the rolls into a wreath by turning one end roll on its side and slightly overlapping the next roll. Continue overlapping to form a circle. Place a small ramekin in the center to maintain the shape.

Step 9: Cover loosely with plastic wrap and place a large baking sheet without edges underneath. Let the wreath rise in a warm place until puffy, about 45 minutes to 1 hour.

Step 10: Preheat the oven to 350°F (177°C). Bake the wreath for approximately 25 minutes until golden brown. Allow it to cool for 10 minutes before adding the icing.

Step 11: To make the icing, whisk together the confectioners’ sugar, vanilla extract, and milk in a medium bowl until smooth. Drizzle the icing over the warm wreath and serve.

Tips & Variations

Use fresh, active yeast for the best rise and texture.

Try adding chopped nuts or raisins to the cinnamon sugar filling for extra flavor and texture.

For a dairy-free version, substitute the milk and butter with plant-based alternatives.

If you don’t have kitchen shears, a sharp knife will work for cutting the rolls, but be gentle to avoid squashing them.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before, let it rise once, then refrigerate it wrapped overnight. Bring it to room temperature before continuing with shaping and the second rise.

What if my dough is too sticky to handle?

Add a teaspoon of flour at a time while kneading until the dough becomes soft but manageable. Avoid adding too much flour to keep the rolls tender and fluffy.