Name: Cinnamon Roll Wreath Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 2 h 45 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

Ingredients

1 cup (240ml) whole milk

2/3 cup (135g) granulated sugar

1 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 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 1/2 tablespoons ground cinnamon

1 cup (120g) confectioners’ sugar

1/2 teaspoon pure vanilla extract

2 tablespoons (30ml) milk

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. Whisk in the sugar and yeast, then cover with a towel and let sit until the yeast is 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 add the salt. Gradually add the flour on low speed until fully combined. Increase speed to medium and beat until soft dough forms. Then beat on medium-high for about 6 minutes until dough is soft and supple.

Step 3: Continue kneading the dough in the mixer for 5 more minutes or knead by hand on a lightly floured surface for 5 minutes. Add a teaspoon of flour at a time if the dough becomes too sticky, but avoid making it dry. The dough should be soft and slightly tacky and pass the windowpane test.

Step 4: Form the 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 (turned on to 200°F then off) works well.

Step 5: Line a large baking sheet with parchment paper and lightly flour it. Place the dough on the parchment and pat into a smooth, even 10×20-inch rectangle with floured hands.

Step 6: Spread the softened butter evenly over the dough. In a small bowl, mix the cinnamon and sugar, then sprinkle it evenly over the buttered dough. Roll the dough tightly into a 20-inch log.

Step 7: Cut the roll into 20 pieces about 1 inch thick, slicing only 3/4 of the way through so the rolls stay connected at the bottom. Use kitchen shears if needed.

Step 8: Shape the rolls into a wreath by turning one end roll on its side, then overlapping the next slightly. Continue forming a circle, overlapping each roll, trimming with shears as necessary. Place a ramekin in the center to hold the shape.

Step 9: Cover loosely with plastic wrap and slide a baking sheet 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 about 25 minutes, until golden brown. Remove from oven and cool for 10 minutes before icing.

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

Tips & Variations

Use a stand mixer with a dough hook for easier kneading, but the dough can be kneaded by hand if needed.

Swap the cinnamon-sugar filling for a mixture of chopped nuts and brown sugar for a nutty variation.

Make the dough the night before and let it rise slowly in the fridge overnight for a more developed flavor.

If you want a cream cheese glaze instead, mix 4 oz softened cream cheese, 1 cup confectioners’ sugar, and 1 teaspoon vanilla extract until smooth.

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 for up to a week or freeze wrapped in foil and plastic for up to 3 months. Reheat gently in the microwave or oven until warmed through before serving.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a lightly floured surface. It will take about 10-12 minutes to develop the right texture. The dough should be soft, smooth, and pass the windowpane test.

What if my yeast doesn’t foam?

If the yeast doesn’t foam after mixing with warm milk and sugar, it may be inactive. Start over with fresh yeast and make sure the milk temperature is between 100-110°F (37-43°C) to activate it properly.