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Cinnamon Roll Wreath Recipe

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★★★★★

4.7 from 85 reviews

This Cinnamon Roll Wreath recipe crafts a stunning, shareable centerpiece perfect for breakfast or brunch. Soft, fluffy cinnamon rolls infused with a spiced sugar filling are shaped into a beautiful wreath, baked to golden perfection, and finished with a smooth, sweet vanilla glaze. Ideal for holiday mornings or special occasions, this recipe combines traditional cinnamon roll flavors with an impressive presentation that’s surprisingly easy to make at home.

Ingredients

Scale

Dough 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

Filling Ingredients

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

Icing Ingredients

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

Instructions

  1. Make the dough: Heat milk to about 95°F (35°C) using microwave or stovetop. In a stand mixer bowl fitted with a dough hook, whisk in sugar and yeast with warm milk. Cover and let sit for 5-10 minutes until yeast is foamy. Beat in softened butter on low speed until slightly broken up, then add eggs one at a time followed by salt. Gradually add flour on low speed, then beat on medium until soft dough forms, increasing to medium-high speed and mixing for about 6 minutes until the dough is soft and supple.
  2. Knead the dough: Continue kneading in mixer for 5 more minutes or knead by hand on floured surface for 5 minutes. Add small amounts of flour if dough gets too sticky, but keep it slightly tacky. Test dough by poking or performing the windowpane test to ensure proper gluten development.
  3. First rise: Form dough into a ball and place in a lightly greased bowl. Cover loosely with plastic wrap or towel and let rise in a warm place until doubled in size, about 1 to 2 hours. A good warm spot is inside an oven preheated to 200°F then turned off.
  4. Shape dough: Line a large baking sheet with parchment paper and lightly flour it. Pat the risen dough with floured hands into a smooth 10×20-inch rectangle.
  5. Add filling: Spread softened butter evenly over the dough. Mix cinnamon and sugar in a small bowl and sprinkle evenly over the buttered dough. Roll up the dough tightly lengthwise into a 20-inch log.
  6. Cut rolls: Slice the log into 20 1-inch rolls, cutting only three-quarters through so the base remains connected; kitchen shears can make this easier.
  7. Form the wreath: Twist each roll slightly and overlap with the previous one, forming a circular wreath shape. Place a ramekin in the center to keep the wreath shape stable.
  8. Second rise: Cover the wreath loosely with plastic wrap and place the entire setup on a baking sheet. Let it rise in a warm spot until puffy, about 45 minutes to 1 hour.
  9. Bake: Preheat oven to 350°F (177°C). Bake the wreath for about 25 minutes until golden brown. Remove from oven and let cool for 10 minutes before icing.
  10. Prepare icing: Whisk together confectioners’ sugar, vanilla extract, and milk until smooth.
  11. Glaze: Drizzle the icing over the cooled cinnamon roll wreath and serve.

Notes

  • Use warm milk at 95°F to activate yeast properly without killing it.
  • If yeast doesn’t foam, discard and start with fresh yeast.
  • Do not over-flour the dough during kneading to keep rolls soft and tender.
  • The connected base when cutting allows the wreath shape to hold during rising and baking.
  • Allowing the wreath to rise a second time ensures fluffy, soft rolls inside.
  • Use a ramekin or small bowl in the wreath’s center to keep its circular shape intact during baking.
  • Let the wreath cool slightly before icing so the glaze does not melt away.
  • Kitchen shears make cutting the rolls easier and neater compared to a knife.

Keywords: cinnamon roll wreath, cinnamon rolls, holiday breakfast, brunch recipe, cinnamon bread, festive breakfast

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